Opa! Opa!

Specialties

We specialize in Greek/​Mediterranean food made from scratch with the freshest ingredients. Everything is prepared with cleanliness in mind; for example we always keep the dairy products and meats separate from our daily deliveries of vegetables. Our meats are prepared and then stored on different levels. We store the lowest temperature meats such as seafood on the top shelves and the highest temperature meats such chicken on the lowest level — this prevents contamination between different proteins.

We take great pride in the preparation of our food always mindful that flavor is a big deal. Each month our restaurant consumes 100 lbs of garlic, 75 gallons of olive oil, 500 lbs of fresh roma tomatoes, 400 lbs of red, yellow and green onions, 20 gallons of fresh lemon juice, 60 gallons of fresh yogurt, 600 lbs of cucumbers, 1000 lbs of fresh leg of lamb and the list goes. Try our specialties Hummus, Falafel, Lamb, Pastitso, Moussaka, Spanakopita, Gryo, Souvlaki and much more. Opa!

History

Established in 2006.

I can remember when Mariann and I were dating, as I mention on our website www​.EatAtOpa​.com, that it would be a good idea someday to have our own place with all of our favorites — it was actually her idea about 18 years ago now — so we did it!

We grew up eating all of these fine foods and naturally have had a lifelong affection for its flavors. I can remember in December of 2004 when we signed the lease — we realized at that moment that there was certainly no turning back. We were getting our plans under way and realized that another plan had made its way in the middle — baby number three. While Mariann has always had my back she was dealing with the literal motions of pregnancy — I had to put the plans in overdrive and coordinate everything as I was the contractor/​owner/​and part designer with the help of some pretty incredibly professionals like Michael, Robert, Nick, Joe and Danny.

Its been an amazing ride w/​a new baby on our lap and a check book in our hand and you.

Meet the Business Owner

Philip C.

Business Owner

Most of you know me through the restaurant and/​or what is said about our restaurant through print media, radio or internet but what you don’t know is that behind every successful man there is an equally successful woman and that is no different here.

My wife was born and raised in Sacramento; graduated from CSUS in communication, broadcasting and has always pursued life with an entreprenuerial spirit. She is definitely a shining star with her ideas and experience in running businesses, as well as, her patient and kind ways with people. You can be assured that many of the ideas that you have seen come to fruition have been the result of her input and keen sense of what works and what doesn’t.

Thank you for reading and we look forward to serving you for years to come.