family fun: EATING OUT WITH KIDS
Ohio German Language School
Opa Grill & Tavern
Operating as part of the American Center for German Culture
German Language Classes in Columbus! Open to students of all ages and abilities Children (4 & up) and Adults Beginners through Advanced (Individual tutoring also available)
THE MOM SAYS
dar ! calen ETING r u o E ky ION M Mar MAT 2th at 7pm y R O F 1 r IN Libra , July ain sday Thur ton M rling A r . e d Upp ont R Trem 2800
Classes are held every Saturday morning from September - May
For more information, visit our website: www.ohiogermanlanguageschool.org
Fun & Exciting Summer Classes and Camps Ages 3-12 Age Appropriate themes for even more fun!
$
1000 OFF
When registered before June 30th, 2012 New Students Only. One Coupon Per Child. Coupon can also be used for Fall Registration.
Summer Class & Camps Now Registering for Fall Classes Summer Class and Camps, Fall Classes too. Visit our website for schedules, details and to sign up!
www.northpointedance.com 740-548-4600
500 Orangepointe Drive, Lewis Center
(Minutes from Powell off Route 23, between Home Rd. & Orange Rod.)
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| June 2012 | columbusparent.com
ALYSIA BURTON PHOTOS
OPA GRILL & TAVERN 18 S. Sandusky St., Delaware 740-363-7283; opadelco.com
HOURS: 11 a.m.-10 p.m. Mondays-Saturdays, 12 noon-9 p.m. Sundays COSTS: kids’ menu includes dishes with gyro meat ($4.99-$5.95), soups ($2.99-$3.99), gyros ($5.25-$6.99), spreads and dips ($3.50$7.99), dinner entrees ($13.99-$19.95), desserts ($2-$4.99), burgers, salads and other sandwiches also available; check their website for really excellent coupon deals
Don’t let the full bar, dark interior and proximity to Ohio Wesleyan University’s campus throw you off the scent of the Opa Grill & Tavern. No child is going to get led down the path of debauchery here, even as the décor has a speakeasy vibe to it. This place has really well done, imaginatively prepared Greek food, and it totally passes my “could I make this better myself at home” test (that’s the yardstick by which I stingily dole out my dining-out dollars). But you know how you can tell when food’s been prepared from scratch — even down to the most humble sauce or dip? That’s this place. There’s just a smooth purity to every dish I’ve had at the Opa, from the skordalia creamy potato garlic dip with toasted pita wedges to the spanakopita phyllodough triangles (filled with a much better balance of spinach to feta cheese than usually found — I think most places overdo the feta). I’ve also enjoyed the keftedes pita sandwich (loaded with “Greek meatballs,” veggies and tzatziki sauce) and the spicy chicken kopanisti sandwich (similar but with zingy chicken and a garlic sauce). Now my husband quibbled that “real” gyros don’t have banana peppers in them, but arguably “real” calamari doesn’t come with a “Cajun dipping sauce” either, but that didn’t stop him from chowing down on them. And the spanakopita also was served with a chunky, homemade marinara sauce — again, not the standard accompaniment, but it works. We’ve also sampled the desserts, which appear to be made on site. The baklava and the galaktobouriko (a lemon custard infused with vanilla and honey) highlight what I like about a lot of the food here: Somebody in that kitchen has a nice, light touch with ingredients like lemon and honey, which so easily overwhelm a lot of the Greek food I’ve had elsewhere. And that light touch has gotten my son to devour the food here because the seasonings, sauces, syrups and marinades don’t overwhelm the taste buds. Service is fine and the bathroom is large but probably not ideal for diaper changing. But go for the food: It’s well worth the trip. —JANE HAWES