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Opus 5 deserves an EncoreBy Madelyn Miller, the TravelLady
Enter Nathan, another foodie who is actually the person who selected Opus 5 from a list of Boca Raton, Florida restaurants I sent him. Wise choice. Wonderful dinner. And I am so glad he was able to share it with me. THE FIRST OVERATURE
We arrived at 7pm on Saturday night and although the bar was already busy, there was still time to get a good table (we were wise enough to have reservations). But by 8pm the restaurant was filled with savvy diners. We began with the signature drink an Opus 5 Martini ($14), a sophisticated combination of hand pressed seedless red grapes with Ciroc vodka. I also enjoyed a refreshing Summer Martini, muddled strawberries, lemon basil, freshly squeezed lemon juice, Ketel One vodka. ($12) Is it always summer in Florida for a reason? Or does this martini just make it seem that way.
This bar also offers a Billionaire’s martini ($50) with
Hennessy XO, Grand Marnier 150. I liked that they had a choice of 29 wines by the glass, almost all under ten dollars. FRESH AND SEASONAL FLAVORS
DID WE HAVE ROOM FOR AN ENTRÉE?Since I am obsessed with chocolate, I wanted to save room for dessert. But in the line of duty, we did order some fabulous entrees. I ordered the Chilean Sea Bass with a porcini mushroom crust. My only regret is that it was a special and may not be on the menu when I come back. Try it if you can. Nathan obsessed over the Maple Leaf Farms Braised Duck ($28) with thin green beans, wile rice, apricot and pomegranate pan sauce, but after a discussion with the waitress he ordered the Grilled Center Cut 16 ounce Pork T-Bone ($25) with a doubled baked stuffed potato with corn, asparagus, and apple-cabernet sauce. I had hoped to taste the duck—but after one mouthful of his pork, I was glad it tried it. Actually, I think all the choices at Opus 5 are good ones.
DECADENT DESSERTSI always have room for dessert. Craving chocolate (the perfect end to any meal in my opinion) I ordered the warm decadent chocolate cake ($8) with vanilla bean ice cream and caramel sauce. It was wonderful—but pictures do not do it justice. Perhaps it needs different plating—or a better plastic surgeon.
We were both wowed by the warm Bananas Foster Bread Pudding ($10) with vanilla bean ice cream.
But the piece de resistance was David Burke’s Cheesecake Lollipop Tree ($18 for two or more) I had tasted this dessert in New York at David Burke and Donatella. The Opus 5 Manager had opened that restaurant he had convinced them to let it be served at Opus 5. Although it has many variations, probably seasonal, the basic we had was a sugarloaf pineapple perched atop the tree-like holder that David Burke designed. A variety of lollipops—coated with chocolate, nuts, caramel and strawberry—plus assorted fresh fruit were beautifully displayed, just waiting to be dipped into hot chocolate sauce, warm caramel sauce, and whipped cream.
On a diet? Order the Apple Walnut salad to share with a friend and then indulge in the lollipop tree. Or forget your diet for a day and applaud the staff and chef at Opus 5. WANT TO DO SOMETHING BESIDES EAT?GREAT GUIDEBOOKS ALONG FLORIDA’S EXPRESSWAYS ODDBALL FLORIDA INSIGHT GUIDE FLORIDA EYEWITNESS TRAVEL GUIDES TASTE OF FLORIDA AT HOME MMMMIAMI Tempting Tropical Tastes for Home Cooks Everywhere
by Carole Kotkin and Kathy Martin Savoring Sandestin: Recipes and Memories from Sunrise to
Sunset Fest. FLORIDA CITRUS COOKBOOK |
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TM
I
enjoy fine restaurants all over the world. But one of the things that makes
dining at a wonderful restaurant even more wonderful is dining with someone who
enjoys food as much as I do.
Our
dinner was over Thanksgiving weekend, so I had to order the special pumpkin
soup, Rich and creamy, it was garnished with dried cherries and spiced nuts.
There were many creative salad offerings and after much discussion, we decided
to order the apple-walnut salad ($9). It was a pleasing mélange of Boston Bibb
Lettuce, Maytag Blue Cheese and Apple Cider dressing.
The
portion was large enough to serve two or it could be an entrée salad for someone
with a lighter appetite. In fact, we noticed more than one couple ordering one
dish at a time and sharing it. That must be a South Florida thing. And I don’t
mean early birders—these were many young, beautiful people. (Although Nathan
kept pointing out the people he thought had “work done”.) Maybe we should have
toasted the plastic surgeons of the area that helped create this good looking
crowd.
Nathan’s
very favorite dish of the whole evening was the Crispy Shrimp and Shitake Shu
Mai appetizer ($13). I think he was glad I am allergic to shellfish and he did
not have to share. But did keep making orgasmic moans as he tasted each bite—so
I am willing to take his word for it as a recommendation. I loved the yellowfin
tuna tartare ($12) with Vidalia onions and avocado salad.
