Cuisines and Dishes at Opus Restaurant:
- Seafood
- Californian
- American
Opus Restaurant - CLOSED
3760 Wilshire Blvd,
Los Angeles
CA
90010
opusrestaurant.net (213) 738-1600
Ratings and Reviews for Opus Restaurant
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Jan 13 2010
Celia S. via Yelp
This restaurant appears to be closed. Anyone have any info on that?read more
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Dec 04 2009
Trevor B. via Yelp
Bartender was super nice. Tacos were uninspired (Meat was tough). Drinks were a little weak. Bathroom was dark and out of paper towels at 6:30pm. Bass ale...read more
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Nov 30 2009
Dom L. via Yelp
Bad ambiance. Bad service. Extremely limited menu. Over priced. Other reviews must be from a different incarnation of this place. They barely even offer...read more
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Apr 17 2009
jjenred5 via Citysearch
I went here for lunch with a friend today. They were out of one of the drinks on the menu, and 20 minutes in to making our order ...read more
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Apr 10 2009
ritobandito via Citysearch
the only thing consistent about this place is the horrible service and the lack of real managment. The ever changing menu, lack o...read more
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Dec 27 2008
via Citysearch
This place has a very limited menu but the food isn't bad. The service can be really slow and the staff frequently seems like they...read more
From Citysearch
The Scene
With a major makeover and hot new chef the former Opus Bar and Grill is reborn. Modern black leather chairs, couches and tabletops give a Matrix-like edge to this lofty, Wiltern-adjacent spot. Under sexy lighting and flickering candles sit entertainment industry types, gorgeous neighborhood 20-somethings, foodies and raffishly disaffected club kids. A long bar and patio lounge are especially lively post-shows.
The Food
Chef Josef Centeno (Meson G) presents a modern approach to French technique inspired by global ingredients. Japanese and Latin high notes sound off in beautifully presented dishes like chilled octopus salad with crispy pork belly, or beguiling yellowtail sashimi with lardon and preserved lemon. Scallop seviche is punctuated with fresh bursts of persimmon. Ajii (jack mackeral) nestles among tiny Chinese cronses and gooseberry, while fall-apart-tender beef short rib revel in a sensual red wine reduction. Flavorful flat iron steak comes sliced in a rich Japanese sesame-cumin gomasio sauce, flanked by dreamy dill frites.
