To get the full Greek experience, one has to handle a lot of booze freshman year, book a trip to Athens, or just gamble a lot and make remarkably racist comments on sports television. Or now, just hit up Opa
Opa's a new lounge from a Greek bro 'n sis serving up Hellenic-inspired eats and killer cocktails in a big-barred spot paying homage to an Athenian nightlife hotspot, with a wall full of birch limbs arching to the ceiling, circular ironwork wallpieces above wooden four-tops with plank-backed chairs, and a stacked stone bar surrounded by studded stools, or what happens if you eat a Bedazzler. Way-authentic edibles include a ribeye w/ horta & kataifi called Brizola, herbed veal meatball Keftedes, a wine-braised rabbit w/ olives & shaved kefalotiri cheese, and a mix of lamb sweetbreads, liver, heart, intestines, and house-cut fries called Kokoretsi, also the website where Conan sells homemade crafts. Drafts're tapping exclusively local suds ranging from Stoudt's Scarlet Lady to Sly Fox's O'Reilly Stout, bottles bring in the Greek Mythos, and cocktails offer up the Portokali (Penn 1681 rye vodka, blood orange, ouzo), the bourbon/ cherry/ lemon Kerasi, and the cucumber vodka/ lemon/ dill Antho, distinguished from the similarly named "Ant ho" by its lack of a thorax tramp stamp
Because it's not wise to mess with Dionysus, there're plenty of Medi-centric wines including a Mercouri Estate Red from Peloponnesus and a Domaine Hatzimichalis Veriki white from Attica, but not the other one, although even the Greeks probably aren't big fans of Jimmy.