As the sun dips below the horizon, the lights framing Taverna Opa's exterior flicker casting a warm glow. Inside, the calm lasts only a few moments at Taverna Opa: once night falls, live DJs take to the stage, furnishing belly dancers with a pulsating beat by which to shimmy and undulate. Waiters often lock arms and break into traditional zorba dancing. And, if the night reaches a fever pitch, patrons may toss their napkins in the air. This raucous atmosphere has earned Taverna Opa the spotlight in a slew of media publications. But though revelry is paramount, Taverna Opa doesn’t shirk cuisine: chefs marinate fresh seafood and lamb in fresh herbs and prepare them on a wood-fired grill, and bartenders pour Greek wines well-suited for the succulent meats or postmeal Trojan horse christenings.