Taverna Opa is Greek gone wild
Frankly, I can 
do without all the table-top dancing and the practice of constantly throwing fistfuls of paper napkins into the air that rain down on diners in something like a snowstorm with immense snowflakes. And I've never thought restaurants were the proper place for belly dancers; too much undulating isn't good for digestion.
And don't get me started on the ear-splitting music that accompanies the undulating, throwing and dancing.
But at the base of it all is the good Greek food that makes a dinner at Taverna Opa worth putting up with everything else.
The menu has most of the regulars that diners expect to find on Greek menus, at least in America. So you'll find your mousakas, your pastitsios and dolmades.
But you'll also find things like the lamb rib appetizer ($9), which were like any other ribs you might find in a barbecue joint but with a lemon sauce to offset the gamey flavor.
Country-style sausage ($5) -- Greece being the country in question -- served with red and green grilled peppers were another favorite. So was the taramosalata ($4), a creamy dip of salty fish roe.
Thallasino ($36), a sort of Greek version of the Portuguese cioppino, had a large skillet filled with lobster tail, shrimp, scallops, mussels, squid, crab legs and a grouper fillet in a broth of white wine flavored with lemon and garlic and tinged with tomatoes.
And the more pedestrian mousaka ($12) was a big brick of eggplant, potatoes and beef layers topped with a thick bechamel.
For dessert, be sure to try the house-made yogurt ($5), which had the texture of meringue but a tangy taste tempered by honey. There's baklava ($5) for the traditionalists.
Taverna Opa is in the Pointe Orlando, so the clientele tends to be comprised mostly of out-of-towners. But if you're going to get up on top of a table and dance with a stange woman wearing veils it's probably best that no one knows who you are.
