What's Cooking has been off for a couple of weeks enjoying the holidays, including way too many sugar cookies. So tonight, we are going lighter as we head into the kitchen.
What's Cooking has been off for a couple of weeks enjoying the holidays, including way too many sugar cookies. So tonight, we are going lighter as we head into the kitchen.
We visit Opa, a Greek restaurant that opened in Avon about eight months ago. I was actually tipped off to this little gem by my Sunrise partner Bruce Kopp. He and his family really enjoy the place, and they say it's something the west side really needed.
Owner Gus Dagras knows a thing or two about Greek cooking. He grew up in Southern Greece cooking with his mom in her kitchen, and says most of the recipes on his menu are from his childhood.
"Yes, like 99 percent! Momma always told me, 'come here and help me.' I'd say, 'Mom, that's not my job. Tell my sister to do that.' She'd go, 'Ay, you never know, you might need that,' so here it is," said Degras.
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He also takes pride in using the freshest ingredients he can get, using only fresh herbs and garlic. He also uses a gyro meat that is less fatty than your typical gyro.
"It's more healthy. A lot of difference when you use fresh vegetables and herbs with the food because the taste is different. A lot of work to keep everything fresh, but it makes a big difference," said Gus.
Customers are not only noticing how fresh everything is, but also how authentic. On my visit, I found several people are also grew up in Greece, coming back week after week to enjoy what they call home cooking.
You know it's authentic when you feel the fire on your face from the flaming Saganaki! Yes, I know because Gus let me give it a try. I do still have my eyebrows, so that is good news.
Gus also taught me how to perfectly shave Gyro meat. I had a lot of fun at Opa.
