Refreshed Greek at Opa

Adam Erace visits Opa and discovers that Chef Andrew Brown is serving freshened up Greek recipes.

His octopus is the best I’ve had in Philly, or anywhere, reason enough to resist the magnetic allure of 13th Street’s sirens, make a left on Sansom and head into this onetime blueprint press. “I’ve spent six or seven years trying to get it right,” Brown says of his octo game, which involves two days and six steps: brine, braise (in red wine and cork, per tradition), chill, clean, marinate and grill until the tentacle tips curl into tight fiddlehead fists.

Swagger Like Zeus [City Paper]
Opa [Official Site]