As the sun dips below the Intracoastal Waterway, strings of lights bordering Taverna Opa’s patio flicker on, casting a warm glow on the water below. The crepuscular calm lasts only a few moments at Taverna Opa: once night falls,belly dancers move to a throbbing 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 roast them on a wood-fired grill, and bartenders pour Greek wines well-suited for the succulent meats or postmeal Trojan horse christenings.