ne
Food
review
Food Fun
Opus adds a whole new
dimension to Salem's haute
cuisine scene.
By Anna and David Kasabian
Meaty Morsels
Opus's short ribs dish is
simply scrumptious.
18 nshoremag.com January/February 2014
REV_18_ JanFeb14 FoodReview.indd 18
if a story of the dining revolution
now raging on the North Shore were to be
written, it would surely include a chapter
on the Serenitee Restaurant Group.
They are the folks who brought us
Alchemy Cafe and Bistro, Latitude 43
Restaurant & Bar, and Maggie's Farm,
each of which pushes playfully around
the edges of what North Shore diners
seek and embrace. They have blazed
trails for others to follow in an effort to
feed our appetite for creative dining.
Opus, their newest venue, brings
together everything they've learned
about making folks happy into a culmination of hip digs, inventive dishes, and
welcoming hospitality.
A bustling 30-seat heart-shaped bar—
surrounded by tables, booths, and high
tops—radiates an urban vibe, where
patrons smile, talk, and relish cool craft
drinks and tasty small plates.
Executive chef Blake Straubel, a North
Shore native and Serenitee veteran, has
skillfully hung together a wildly diverse
menu powered by Asian, European, and
regional American influences. The resulting dishes are original, delicious, and
astutely tuned to what is Opus's main
mission: to have a good time.
The tender, crunchy fried organic
chicken thighs with chipotle honey maple butter come with a corn bread waffle
and pickled watermelon rind worn like
a top hat.
The short ribs and pork meatballs
dolloped with creamy farmers' cheese
are tender and satisfying. The tasty
uber-fusion eggrolls marry mushroom
duxelle and goat cheese with bok choy
and Asian-inspired sauce.
photographs by anthony tieuli
11/22/13 3:12 PM
