Opus Restaurant for Dining in the Littleton area of Denver

Opus Restaurant
Inspired American Cuisine
2575 W. Main St.
Littleton, CO 802
Phone: 303.703.6787
Fax: 720.283.9825

Enjoy creative cuisine when you dine fireside at Opus Restaurant


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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.
Views of the beatiful Opus Restaurant and the Sesame Seared Yellowfin Tuna.
Lunch, Mon-Sat:
11:00 am - 2:30 pm
Sun - Thurs: 5 - 10 pm
Fri, Sat: 5 - 11 pm
Sunday Brunch:
9:00 am - 2:30 pm
Full Bar & Wine List
Extensive wine list including a nice selection of wines by the glass.
Monthly Wine Dinners:
Call for more information.
Banquets/Group Dining:
We welcome groups for all special occasions. The entire restaurant can be reserved for groups of 50 or more. Call us for more information.
Sidewalk Dining
Denver's Top 150 Restaurants
Rocky Mtn News, 2004
Best Dinner Destination for Impressing the Folks
Westword, 2003
Best Special Events Menu
Westword, 2004
All Major Credit Cards
"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."
Westword, by Jason Sheehan, November 7-13, 2002
"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."
Westword, Bite Me by Jason Sheehan, October 21, 2004
"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."

5280 Denver's Mile-High Magazine, Dec2003/Jan2004

"Yes Virginia, you really can find extraordinary cuisine in Littleton. Culinary Institute of America-trained executive chef Michael Long crafts such mouth-watering treats."

Rocky Mountain News, Dining, November 14, 2003

Copyright Restauranteur, 2004.  All rights reserved.

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