Restaurants & Bars

Los Angeles Area

Opaline impressions


Restaurants & Bars 6

Opaline impressions

patty | Nov 21, 2002 12:51 PM

OK, for some reason I went to Opaline (where Red used to be at Beverly near Martel) twice yesterday -- we get pretty excited when there's a new restaurant near our office. Lunchtime, lots of beautiful young actor and agent types, pretty greenish room. I told the server we were a little pressed for time and wanted our soup and main courses together, so of course it took absolute ages for them to come out. This seemed ridiculous since all we ordered was soups and salads, how long could it take to make them, there was nothing to cook. We both had the cauliflower soup with a poached oyster, no cream, very nice. I had the squid and white bean salad which was an appetizer salad ($8), not bad but could have used a shot of lemon. My colleague had the pulled chicken salad with faro and green olives, very tasty but not a very big plate for $14 at lunchtime. Then after work, went back to meet a friend in the lounge. He spotted Michael Patrick King, writer for "Sex in the City." He had a knockout cocktail like a Cosmo only better -- I think it was the Opaline -- at $9, I had a glass of the house red at about $6. They put a basket of bread with the ubiquitous herb garlic butter on our table as well as a little place of tasty pickled vegetables to pick at while we drank. From the tapas menu, we ordered lamb riblets and a goat cheese fig brick. If had been spelled brik or brique I would have known to expect the middle eastern pastry thing but I didn't realize it was a filo dough concoction. Nice but a little odd with the figs -- one little pastry cut in half for $6. The riblets were $9 for three ribs, quite a nice glaze on them and pretty meaty, hard to nibble on with cocktails since they were a little fatty. We filled up on bread but I think my main take on this place is small portions, high prices, interesting ingredients, nice room, beautiful people. Just don't be in a hurry at lunchtime.

Want to stay up to date with this post?

Recommended From Chowhound