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First Tastes: Opus One
For nearly 80 years, Opus One maintained a standard of excellence in the Detroit fine dining scene. The Detroit restaurant, now in it's third generation of management, shines from the ambiance and service to the incredible menu, including pan seared Norwegian salmon – served on a warm new potato salad with French beans, baby carrots, tomato, olives and capers then finished with parsley pesto sauce, char-grilled fillet mignon topped with a three cheese and garlic stuffed portobella mushroom, served with chive whipped potatoes, a grilled vegetable garnish and Madeira demi glace, served with a split lobster tail, and pork osso buco-- slow roasted pork shank served with firecracker apple sauce, garnished with chili oil and finished with sweet pommes frites.
