Opal

• I had been to Opal once before and was not so impressed, a beautiful space with overpriced, underwhelming food. I recently heard through the proverbial foodie grapevine that a new chef fresh from Portland had taken the reigns in the kitchen. We decided to check it out. New menu format small/large plate pricing that includes 5 sections: Garden-Fish-Meat-Cheese-Dessert. We tried alot, Pork Belly with trotter fritters, marinated razor clams with mint and cilantro, beets with orange and avocado, sweetbreads with turnips, brown sugar and mustard. ginger panna cotta. We were blown away. Opal's food rivals any restaurant in the city. Our waiter said that the menu changes daily and is focused on local and sustainable. I say check it out

• I had a great meal at Opal on Mothers day. Tyler and Andy did a wonderful job getting the restaurant open and are well into their journey of anticipated success. My concern is that Tyler is not getting equal recognition as co-chef. What is up? The PI and the Times need to fully acknowledge both. That is only fair. If you remove him(Tyler) from the equation, do you even think it will/could be as successful? I do not. His food style and abilities mirrored with Andy;s are what made this place what it is, not one alone. Food for thought.

• A note to Ronald who stated that he dropped in for a drink and a bite. The official opening to the public was Tuesday, May 1st. THey had a \"soft\" opening for a few days before, during which it was pretty much by invitation only. This should explain the friends that were warmly greeted. It is a small restaurant, and they were training the staff the first few days. It is now up and running for all, so please feel free to try them out now. The kinks are all worked out, reservations being taken. Servers are very warm and freindly to all and the food is wonderful!

• Friends dropped in 11 PM for a drink and a bite, were told kitchen had closed at 10. Strange...place was full. Yet two tables arriving later were served dinner...and warmly greeted by the chef. Double standard?

• Tried the Opal last nite. Kudos to the chefs for the very different menu and the most artistically designed and delivered food I have ever had. I really recommend the seared pork belly. Excellent. Try the rhubarb and green tea ice cream for dessert. Great stuff. Congrats!

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