gmhTODAY 26 gmhTODAY June July 2019 - Page 84

Dining Out with Friends Written By Larry J. Mickartz M Rustic Zucchini Cakes Greek Nachos Seven Dip Sampler organ Hill's Opa! is the newest of eight Opa! authentic Greek restaurants in the Bay Area. We decided to take J.Chris’ long-time friend Susan Patereau and her husband Rick to the new Opa! J.Chris and Susan were high school friends who, after a few of life’s inevitable detours, both ended up in Gilroy. We arrived on a busy Friday night and the place was active with the hum of a packed restaurant. Although Opa! only takes reservations for parties of eight or more, the hostess made an exception for our table of four so that J. Chris and I could put together this article for our readers. I guess this job does have some perks! The menu confirmed the fact that this restaurant was “Authentic Greek.” And the numerous difficult-to-pro- nounce items and several more in need of translation…for example a “kefteda- kia” is a meatball made it undeniable. As usual we started the evening with a cocktail. The ladies ordered off the special drinks menu. J.Chris opted for the Grand Opa! Sangria (a refresh- ing treat…fresh fruit soaked in a blend of white wine, citronage, sprite, and fresh-squeezed lime and orange juices topped with a mini bottle of Grand Marnier). Susan tried the Aphrodite’s Chariot, aka a Greek Margarita (Don Julio tequila, apricot preserves, fresh grapefruit juice, squeezed lime juice, simple syrup). I enjoyed a tall Gin and Tonic. Rick, the non-drinker in our foursome, went for a tonic with a lime. Our drinks were the first sign that the Opa! staff, in the back of the house, are focused on presentation. The drinks were dramatic, beautiful and, as we saw throughout our dinner, presention was not something left to chance. Opa! has a marvelous selection of appetizers and each dish could serve as a meal for most folks. Rick, a very good cook in his own right, decided to sam- ple what he thought would be a chal- lenging appetizer to prepare, the Rustic Zucchini Cakes (shredded zucchini cakes blended with fresh herbs served with a feta & mint yogurt sauce). I ordered a dish that I felt would be easy to share, the Greek Nachos (housemade pita chips, served with a choice of gyro meat or grilled chicken, topped with tzatziki, fresh cucumbers, tomatoes, red onions, kalamata olives, sliced greek peppers, and a giant scoop of spicy avo- cado dip). The ladies opted to share the Seven Dip Sampler: Tzatziki (yogurt, cucumber and garlic dip), Skordalia (whipped potato, garlic, olive oil and vinegar), Fiery Feta Dip (feta cheese, Seafood Souvlaki Pasticio 84 Grilled Solomos GILROY • MORGAN HILL • SAN MARTIN june/july 2019 gmhtoday.com