New York is about to get a taste of the Greek islands with the opening of OPA, a to-be-opening restaurant being billed as an upscale fun “vibe” experience with a mix of flavors from across the Mediterranean country. This is, to our knowledge, a first in kosher dining: a meat-first Greek kosher restaurant. This follows the opening of last year’s kosher Greek dairy restaurant on the Jersey Shore.
OPA, located in the Bowery neighborhood of Manhattan, not far off the Williamsburg Bridge, offers a Greek-Mediterranean dining experience designed to transport diners to the mystical Grecian Isles. The ambiance reflects ancient culture and mythical tales, curated by 3x Michelin star Executive Chef Deigo Nigiri and two Greek natives. The menu follows a sharing concept, encouraging communal dining, essentially a Greek version of Tapas.
A Kosher Culinary Journey Through OPA: The Essence of Greek-Mediterranean Dining
YeahThatsKosher got a sneak peek at the early menu for OPA’s Greek kitchen reveals several unique items that are specific to the country, and familiar twists on Mediterranean dishes. Note: any items that are traditionally made with dairy are using plant-based ingredients like Coconut milk, Almond milk, etc. to recreate those dishes for a kosher meat restaurant. Additionally, the sample menu items below are a sample. The final menu for launch may slightly differ.
The menu begins with homemade pita and spreads, such as Fresh Pita Bread and Tzatziki, a dip made with Greek yogurt, olive oil, spearmint, garlic, and cucumber. The Smoked Aubergine Salad includes herbs, garlic, red pepper, feta espuma, and smoked paprika oil.
OPA’s “From the Open Fire” section features a variety of grilled meats and seafood. The Sea Bass Fillet is accompanied by grilled chard, aubergine puree, and smoked pepper cream and piccata. The Rib-Eye includes a robusta rib-eye steak with sautéed pickled cabbage and cauliflower cream. The Wagyu Stifado features Wagyu striploin glazed with Wagyu jus, served with braised onions, spices, and cumin potato emulsion.
OPA’s pasta and rice dishes combine Greek and Italian culinary traditions. The Orzo with Langoustine includes langoustine, bisque, herbs, and ouzo. The Beef Paccheri features paccheri pasta, slow-cooked short rib with soya, grape molasses, truffle, and “Metsovone” smoked espuma.
The “To Share” section includes dishes meant for communal dining. The Fillet Barrel Steak features a robusta beef fillet with shiitake chimichurri. The Smoked Iberico Rib is slow-roasted and glazed with Cantonese sauce, served with sweet potato puree.
OPA will offer several vegetable dishes, catering to vegetarian and vegan diners. These include Baby Potatoes with Graviera, Pearl Oyster Mushrooms, and Broccolini, highlighting the quality of the produce.
OPA’s dessert menu includes options like Baklava, featuring honey nuts with date foam and pistachio ice cream. Another dessert, Banoffee New Style, includes velvet vanilla cream, toffee caramel, crunchy cookie, banana, and nutmeg.
OPA’s menu celebrates Greek-Mediterranean cuisine, blending traditional flavors with contemporary modern techniques. The variety in the menu, from grilled meats and seafood to inventive pasta dishes and desserts, aims to offer a comprehensive culinary experience reflective of the Grecian Isles in a fun, modern, kosher environment.
Expect OPA’s launch in NYC later this Summer 2024.
