Today is: Sunday, March 26, 2017






Opus Restaurant Review

     

Every city has a few famous restaurants where the tables are always booked and the chefs are superstars. These restaurants are hot for one reason, they ensure your
dining experience will be unforgettable. If you're looking for great service and creative, delicious food, you must go to Opus Restaurant. This is going to
be an outstanding experience that you will not forget.

  

Impeccable service, excellent cuisine, and an extensive wine list are to be expected at Opus Restaurant in Los Angeles, The restaurant offers one of the most outstanding dining experiences in Los Angeles. Modern American cuisine elegantly compliments the cosmopolitan backdrop, with a menu that offers awe-inspiring “glimpses” of
both land and sea. The seasonal menu incorporates the utmost quality meats, fish, and accompianiments, resulting in a fresh and tantalizing selection of dishes. The
main dining room offers a premier dining experience, also the bar is absolutely gorgeous and they have the most amazing drinks you can ever expect.

 
Gelida Champagne                                Cadillac Margarita 

 
Bleuberry Mojito                                  Long Island Ice Tea

We started by having a selection of drinks and my favorite was the Blueberry
Mojito, it was simply outstanding. Their Long Island Ice Tea was also
outstanding. The bar is very elegant and comfortable.

On the evening of our visit we were greeted by a great server, an
extremely accommodating and skilled waiter who expertly
guided us through the ordering process.

 
Poached Egg Starter                                    Assorted Dips     

A poached egg which was absolute delicicious.  This was a fantastic complement
to our dish.  You must go there and try for your self, I just can’t describe the
flavor and the texture, it was simply a dream come true for food lovers.

 
Duck and Salmon Pate Appetizers

We followed our server recommendation and began with a selection of appetizers, the daily dip appetizer was very light and great, it was a selection of 3 different kind of dips, and it was very well with their amazing home made bread. We also had a great selection of Pate in a Mousse format. Our choice was the Duck pate and the Salmon. Though simple in name, this dish features creamy, melting chevre, which was served along with a variety of breads. Robust yet refined, it was a smashing success.

 
Paprika Laced Calamari                            Yellow Tail Tartare

We could not pass without having their Paprika Laced Calamari With Gallego Sauce, it was absolutely divine, one of the best calamari’s in town. We loved this one! The Yellow Tail Tartare with crushed avocado and white soy vinaigrette was also one of the best appetizers of the evening! It was all spectacular, and the service was superb.

    
        Young Lettuce Salad                    Asparagus and Mushroom Salad

 
Hand Torn Pasta with Fried Egg            Calamaratta Pasta with Basil Pesto

Next to arrive was the Young Lettuce with Apples, Radish, Avocado and Walnut Vinaigrette, and the Asparagus And Shiitake Mushroom Salad With Grapefruit and Aged Gouda, both salads were divine, I would eat these salad every day and
would not get tired of it. It was sensational, and myself and our guests were
enchanted by this amazing dishes, so far everything was do die for.


Olive Oil Poached wild Salmon

When our server returned to our table, he delivered a stunning rendition
of an Olive Oil Poached wild Salmon, on a delicious bed of vanilla
scented chinese black rice and kumquats. The Salmon flavor
profile proved to be an absolute delight to the palate.


Sauteed New Zealand Sea Bream

We also sampled a Sauteed New Zealand Sea Bream with charred romained
and sour-sweeet bing cherry. This dish was replete with European influence,
and was every bit as flavorful as its description suggests.


Red Wine Braised Beef Short Rib

Our other entree succulent, sauteed was a real treat. Those who are unfamiliar
Red Wine Braised Beef Short Rib with garlic-quince aioli should really give
them a try. The texture of this meat along with their dense,
earthy flavor paired exquisitely with Txakolina wine.


Beef Rib-Eye

Also another entrée you can’t miss is the Beef Rib-Eye, the tenderness of
this meat, is really uncomparable, and you can not go wrong, absolutely fantastic.

  
      Apple Shortcake                              Ice Cream Waffle Tostada

Our dessert, almost dainty in its elegance, proved the perfect conclusion to our truly astounding meal. The Apple Shortcake with dried aprocots, candied pistachios, chai latte ice cream on a cnnamon brandy sauce was simply divine; together, the elements combined in gentle harmony, the quark infusing richness into the cake, producing a delicate cake-like consistency. We’ve also tried the Ice Cream Waffle Tostada, a
trio of ice cream, maple caramel brown butter, candied almonds, vanilla fluer de
sel, a great ending as well. As we savored the light dessert we felt our palates
slowly cleared of the complex flavors we had been privileged to experience.  

   
Alvear Solera 1927 Port

Having reached the end of our leisurely meal, we found our visit to have been filled with graciousness, warmth and charm; the harmonious combination of atmosphere
and cuisine working to transport us to another time and place. While we found ourselves reluctant to return to reality, we were thrilled to have experienced
OPUS Restaurant, a magical establishment that for years has continued to offer
one of the most exquisite, enjoyable, and evocative meals in Los Angeles.

For map and location click Here!

For more information please visit their website at www.opusrestaurant.net

Article By: Mary Adams
Photos By: Chris Marx


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