Had the opportunity to go to Opus this past Saturday with my wife. We arrived at 10:30 pm and were seated immediately. I should note that even though we were the last ones to be seated, we were never rushed and the service was excellent.
To start we ordered a couple of dips, a thick and soft yogurt with drizzled honey and the other was a feta roasted poblano, to eat with the bread and tortilla chips that are served. Next came an appetizer of yellowtail sashimi piled on top of smashed avocado. We then had a half order each of strozzapreti pasta with a meat sauce and hand torn pasta with grapes. For a meat dish we ordered the beef short ribs with cream of wheat and vegetables (roasted beets, carrots, hericot verts and sauteed mushrroms) . We also ordered the braised pork belly; Unfortunately they were out of the pork belly, but it was desrcibed wonderfully by Josh (our knowledgeable informative and courteous waiter) as having a quince (or is it guava) and garlic paste and then slowly cooked until meltingly tender. Sweets were a strawberry shortcake with passion fruit-orange sorbet and another that I cannot recall but it had a kaffir lime ice cream.
The dips were excellent and a nice contrast to each other. We truly loved the strozapretti (literally priest strangler), a hollow chewy thick pasta with a slit running down the side that allows it to take on the sauce wonderfully. The torn pasta was not our favorite as it was a bit softer, maybe even mushy, but it was due to the cream based sauce I believe. The sashimi was fresh and real nice as the avocado was not a total puree but was chunky. Beef short ribs were very tender and the vegetables cooked perfectly, but the cream of wheat it was served with was not my favorite.
Overall, a great experience with great food, attentive service . Had two glasses of wine each--a grenache and a syrah--as well as coffee and one large bottle of water. 136.00 before tip. Will be back for that pork belly.