Let’s not mince words: Opus Fine Dining, now cohabiting with sibling Aria Wine Bar in Cherry Creek since closing shop in Littleton, is as spendy as it ever was—we’re talking major destination-level dollar signs. If you’re just wandering into the lounge for a few snacks, you may leave with a good old case of sticker shock. But you’ll also take along the memory of some pretty darned impressive eats, served by a bartender as friendly & comfortable in his skin as any I’ve met in a while. (Too bad I’ve forgotten his name, & it’s not on any of my receipts. But trust me—you’ll know him when he greets you.)
I won’t be forgetting this baby vegetable crudité any time soon, for instance. It’s an adorable little garden in a glass, with sliced radishes, peas, pickled white asparagus, & so on “growing” out of layered hummus, buttermilk dip, & crumbly black garlic “soil” to yield a delightful mixture of complex textures & flavors both earthy & brightly refreshing.
And practically the second you sit down, you’ll be treated to ultra-soft, yeasty-sweet rosemary focaccia alongside olive oil seasoned with pepper & smoked salt for dipping. I do so love bread baskets in all their vanishing glory.
And though I’ve only tackled the bar menu & the appetizer section of the regular menu (which overlap somewhat), the admittedly wee portions thereon register surprisingly large thanks to their detailed compositions. For all of 3 tablespoons of burrata, $12 is a bit outrageous—but the careful arrangement of the buttery cheese with the crisp, sharp radish slices, fruity drizzled olive oil & balsamic, & nutty toasted focaccia crumbs, plus a sprinkling of fleur de sel, brought a lot to the table.
Same went for the charred spring-onion ravioli over chunks of brisket, herb purée & braised chanterelles: sure, $15 for 3 pockets of pasta seems like a chunk of change when it’s not attached to the name of a chef like, say, Lachlan Mackinnon-Patterson—but the robustness of the tender beef, the depth of flavor in the sauce, & the silkiness of the dough managed to go a long way on the palate. That’s the thing about small portions that we Americans tend to dismiss in our obsession with “value”: they force you to pay attention to what’s really there.
As for the ballotine, ’twas a beautiful showcase for rabbit—a swirling kaleidoscope of rose-delicate meat, intense parsley purée, fried capers, more focaccia crumbs, & brown butter transformed into a funky powder.
The only disappointment in the course 2 visits was a cramped basket of twice-cooked—really somewhat overcooked & grainy—fries. Strangely, when a dish doesn’t meet expectations, its paltry size is more problematic than when it does. (You can skip the house nut mix by the same logic.) Excellent, potent housemade ketchup though.
Overall, it seems chef Sean McGaughey has picked up on & owned the pizzazz of original Opus talent Michael Long. Shelling out “a lot” for “a little” is always an iffy proposition, but at least his kitchen is working hard to make good on their end of the deal.