ne
Food
From the entrées menu, the soybraised short ribs with sticky rice, excellent house-made kimchee, and roasted
Brussels sprouts make for a thoroughly
enjoyable meal.
Meanwhile, sushi chef Ambrely
Quimette turns out both traditional
Japanese and American-influenced sushi
with clean flavors in delightful combinations. Her inspired vegan roll, for example,
couples market-fresh veggies with pineapple cucumber salsa and quinoa wrapped in
daikon and spice-infused soy paper.
Thanks to Opus, Salem just took a few
more steps closer to foodie heaven.
The Menu
Small Plates and Entrées: Fried Organic Chicken
Thighs ($10), Short Rib & Pork Meatballs ($9),
Mushroom Goat Cheese Eggrolls ($10), Polenta
Fries ($8), Short Ribs ($24) Sushi: Vegan Roll ($11),
Rainbow Roll ($16) Location: 87 Washington St.,
Salem, 978-744-9600, salemopus.com
Magnum Opus: Clockwise from top left, chef Blake
Straubel, vegan roll, polenta fries, and short ribs and
pork meatballs
20 nshoremag.com January/February 2014
KJ JanFeb14 FoodReview.indd 20
11/21/13 6:06 PM
