Monday Munchies is supported by Botanica.
The culinary vibes from Greece are alive and well at Opa’s Best. The family-owned and operated spot is one of the newest restaurants to join the evergrowing food scene with its Greek-American dishes.
Opa’s has grown and is still growing to this day — Opa’s Grill is the family’s other concept just off of Fourth Avenue and the Broadway Boulevard location recently expanded into the space next door (a former Cartridge World store).
Let’s talk about the munchies now!
The Chicken Souvlaki Kabob is usually a go-to for me — it sits well with one of their Greek salads — but if I’m really feeling sassy I order the Spicy Chicken Souvlaki Kabob. Just like its non-spicy companion, the Spicy Chicken Souvlaki Kabob is chicken breast that’s been marinated in pepper and seasoned with thyme, oregano, garlic, and olive oil.
One of my favorite dishes on the menu, though, is the Moussaka.
Eggplant, zucchini, potatoes, seasoned ground meat, and a Crème Béchamel sauce. It comes with a salad and rice and if you’re seeking a full-on meat-free dish, order the Vegetarian Moussaka. It’s minus the meat and loaded with baked eggplant, zucchini, roasted tomatoes, potatoes, and the Crème Béchamel sauce.
If you’re craving a beer, the selection includes a few European beers rare in Tucson — Svyturys Ekstra Lager from Lithuania and Primator Dark Lager from the Czech Republic are on tap.
Plus, a couple of local brews including the widespread Dragoon IPA. Beers are $1 off during Happy Hour (3 – 5 p.m. on Monday – Friday)!
Opa’s Best is located at 4590 E. Broadway Blvd. For more information on the menu, location, and more, call (520) 838-0687 or visit opasbest.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
