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    Opa The Phoenician

    3.5 (173 reviews)
    Open 4:00 pm - 1:00 am (Next day)

    Order Opa The Phoenician Takeout or Delivery

    Opa The Phoenician Photos

    Business Info

    OPA THE PHOENICIAN ATMOSPHERE

    What's the vibe?
    Moderate noise
    Outdoor seating
    Good for groups

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    Recommended Reviews - Opa The Phoenician

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    Reviews With Photos - Opa The Phoenician

    Vijay S.

    I've gotten take out from here for a while. I've always gotten the same dish, chicken kabob from here. The dish is good though it used to be better before and it's more expensive now. Their grape leaves are pretty good, though I'd prefer them just plain. Service is pretty good. Everyone is friendly and welcoming. It's an excellent spot for shisha and having a great night on Fed Hill otherwise.

    Salad Opa
    Maisune E.

    went for what felt like the 100th time to Opa yesterday evening. brought my family in from out of state. had the shanklish which my grandmother said tasted like her childhood in Lebanon. and the salad Opa with lamb and kafta added. i still can't believe that salad exists every time i eat it. Chef Joseph came out to say hello and i introduced him to my family, and they hit it off like longtime friends. vibes were immaculate for a saturday evening rainy dinner. forgot to take photos of my salad but captured the shanklish. so generous.

    Calamari and eggplant dip
    Theresa R.

    The staff was very welcoming and kind which is refreshing in these post pandemic times. We were quickly seated on a Friday evening and everything came out fresh and delicious.

    This was supposed to be fondue style cheese with bread...
    Amy G.

    Our server was great so that is why I am giving two stars instead of one. The food leaves much to be desired. We ordered the cheese galleon which was supposed to be fondue style cheese with bread and what they sent out was cold barley melted cheese and ritz crackers. Garlic shrimp was still raw and smelled fishy so we didn't end up eating it. Drinks were good, hookah was good. There are a ton of places on the hill that are better options, which is a shame since there is a lack of solid Greek food in the area.

    Mixed Grill Kabob
    Tanya V.

    If you like loud and fun places- this one is for you ;) Great service, the waitress was very professional and food came out very fast . Meat was very good , drinks were ok . I would definitely recommend! ;)

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    4 months ago

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    4 months ago

    great food and atmosphere as well as friendly service. It's always a favorite and trusted providence restaurant.

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    4 months ago

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    4 months ago

    Excellent Establishment - Would Recommend. pronominal food and atmosphere / owners and staff are good people

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    2 years ago

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    6 years ago

    Business owner information

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    Francois K.

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    7 years ago

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    3 years ago

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    3 years ago

    Amazing food!!! Great atmosphere, and Brianna gave amazing service! I highly recommend!

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    7 years ago

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    5 years ago

    Love Love this place! The food portions are perfect and the food is seasoned to perfection. One of my favorite places on the Hill!

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    Ask the Community - Opa The Phoenician

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    figidini

    figidini

    4.1
    (355 reviews)
    0.6 mi
    $$

    Cocktails were well made and tasty. Charred Snow Pea Salad…read morewas great and I'm not a salad aficionado. The wife is though and she agreed. We had a couple pizzas. I can't compare them to anything else in Rhode Island. Wood-Fired but super thin base and a fluffy, chewy crust. Toppings were delicious and generous. Quality stuff. The service was excellent as well. Ate at the bar and the bartender was attentive and all in on the place. She gave us the background on the owner and their philosophy. She enriched the experience. We shall return!

    The first thing you notice is the oven…read more Not the tables. Not the bar. The oven. It sits in the back of the room glowing like a furnace that keeps the whole place alive. Every few minutes the door opens and a wave of heat rolls out. The pozza maker leans in with a peel. Wood crackles. A pizza disappears into the fire. The room organizes itself around that rhythm. Figidini is small. Smaller than you expect when you first walk in. Wood everywhere. Low light over the bar and the tables. The kitchen sits in full view just a few feet from where people are eating. You can see the entire operation. Flour on the prep counter. Dough stretching across the board. The oven door opening and closing again and again. It feels less like a dining room and more like you've been invited to sit just outside the kitchen while the night moves around you. Cozy is the obvious word. Quiet is not. The room is loud. Very loud. Concrete floors. Tile. Wood. Glass. Hard surfaces everywhere. Sound doesn't fade here. It ricochets. Conversations bounce off the walls and stack on top of each other until the whole room hums. Then the bartender starts shaking a drink. The metal tins crash together like someone using a jackhammer. The sound cuts straight through the room. At certain points you find yourself leaning across the table and yelling just to finish a sentence. Service moves through that noise with quiet efficiency. Orders taken. Food delivered. Plates cleared. No hovering. No conversation. Just the steady rhythm of the room continuing around you. Then the pizza arrives. Whole. No slices. Just a pair of scissors sitting on the plate beside it. The crust rises high around the edge, blistered and spotted from the oven. Puffy and inflated like bread that caught the perfect blast of heat. When you press into it the rim compresses easily. Chewy on the outside. Tender inside. The center stays thin and soft the way a wood fired pie should. This one is their tomato pie, which means the tomatoes carry the whole flavor of the pizza. No blanket of mozzarella covering things up. Just crushed tomatoes spread across the dough with sliced garlic, herbs, olive oil, and a little grated cheese working quietly underneath. The sauce is bright and fresh. Slightly sweet. Tomato first, then garlic, then olive oil settling into everything. Each slice bends when you lift it. The rim holds. Exactly what you expect from a fast bake in a very hot oven. Simple food. Done carefully. And done well. There is also a slightly precious edge to everything and that might not sit well with everyone. Figidini is the kind of place where a five dollar eight ounce bottle of Coke arrives at the table next to a tiny glass holding two oversized ice cubes that already take up most of the space before the soda even touches it. Small room. Warm light. Loud energy. A little over curated. But the oven keeps burning. Another pie goes in. Another one comes out. And once the scissors hit the table and the first slice makes it to your plate, most of the rest of it fades into the background. Because at the center of all that noise and dim light and careful presentation is a simple idea executed very well. A wood fired tomato pie that tastes exactly the way it should.

    Photos
    Inside
    Inside
    Margherita
    Margherita
    Inside

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    Inside

    Opa The Phoenician - mediterranean - Updated August 2026

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