The owner of Opa’s Best Greek American Cuisine is in the process of opening up Opa’s Grill inside the spot that previously housed Athens on 4th Avenue.
If you’ve been to the original location, Opa’s Best on Broadway, you can expect to see familiar dishes. However, some new and tasty bites will be added to the rotation as well.
“The new dishes on the grill will be ribeye steak, red snapper fish, and lamb chops,” said Qais Papoutsis, owner of both Opa’s Grill and Opa’s Best Greek American Cuisine. “We’re working on a couple more dishes, too.”
“We’re currently working on using CatCards as a method of payment,” said Papoutsis.
To the surprise of many, Athens on 4th Avenue closed its doors back in June — ending nearly three decades of Greek delicacies on Fourth Avenue. In August, Opa’s Grill moved in and the construction on the inside of the restaurant began.
They’re shooting to be all finished up by the end of this month — equipped with a full bar and benefits for students, too.
The hours of operation at the new spot will be different than the Broadway location. They’re planning to be open from 11 a.m. – 9 p.m. on Sunday – Thursday and then 11 a.m. – 10 p.m. on Friday and Saturday.
In addition, the restaurant will be serving daily lunch specials from 11 a.m. – 3:30 p.m.
Opa’s Grill is located at 500 N. Fourth Ave. For more information, visit opasgrill.com.
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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.
