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The "conductor" of the Opus is
Chef Michael Long, a Culinary Institute of America graduate
and veteran of various Eastern seaboard restaurants from
Florida to Prince Edward Island, Newfoundland. After opening
5280 Roadhouse and Brewery a few years ago, Long still yearned
for a way to show off his skills with innovative, New
American-style dishes. His talent and creativity is apparent
in such dishes as the melt-in-your-mouth Skillet Seared Beef
Tenderloin, the Sesame Seared Yellowfin Tuna, and the Crabcake
Benedict. When you dine at Opus, don't skip dessert. The
Vanilla Bean Crème Brulee is the creamiest, and the White
Chocolate Pumpkin Cheesecake begs to be eaten to the last
crumb. |
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Hours: |
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Lunch, Mon-Sat: |
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11:00 am - 2:30 pm |
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Dinner: |
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Sun - Thurs: 5 - 10 pm |
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Fri, Sat: 5 - 11 pm |
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Sunday Brunch: |
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9:00 am - 2:30 pm |
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Full Bar & Wine List |
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Extensive wine list including a nice
selection of wines by the glass. |
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Monthly Wine Dinners: |
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Call for more information. |
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Banquets/Group Dining: |
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We welcome groups for all special
occasions. The entire restaurant can be reserved for groups of 50 or
more. Call us for more information. |
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Sidewalk Dining |
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Denver's Top 150 Restaurants |
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Rocky Mtn News, 2004 |
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Best Dinner Destination for Impressing
the Folks |
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Westword, 2003 |
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Best Special Events Menu |
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Westword, 2004 |
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Payment: |
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All Major
Credit Cards |
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"The talent it took to create a
dish as striking as the seared tuna PB&J absolutely floored
me. Thick slices of ahi tuna loin, fire-kissed along the edges
and sashimi-raw in the center had been stacked between tiny
doughy pancakes...smeared with a sweet handmade peanut butter
and served with an electric green dollop of wasabi jelly
speckled with black sesame seeds. It was genius on a plate." |
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Westword, by Jason Sheehan,
November 7-13, 2002 |
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"a tuna PB&J -- that's what I'm
talking about when I refer to the necessary revolutionary
spirit of New American cuisine. And Long is the kind of chef I
have in mind." |
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Westword, Bite Me by Jason
Sheehan, October 21, 2004 |
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"One bite of the desserts at
OPUS and you'll be glad you're alive. They rock, thanks to the
restaurant's investment in a dedicated pastry chef. You're a
winner if you splurge on the dessert here." |
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5280 Denver's
Mile-High Magazine, Dec2003/Jan2004 |
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"Yes Virginia, you really can
find extraordinary cuisine in Littleton. Culinary Institute of
America-trained executive chef Michael Long crafts such
mouth-watering treats." |
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Rocky
Mountain News, Dining, November 14, 2003 |
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