L’Opera’s relaxed atmosphere makes for an incredibly enjoyable fine dining experience. My friend Nikki and I walked in around 6 o’clock on a Thursday night and were sat at a table beside the window overlooking the train depot on East 1st Street. The late evening spring sun cascaded in over the urban backdrop. The interior is spacious and could easily accommodate large groups, but it retains an intimate quality, and would make for a perfect date night. It also works magnificently for just going out to eat with friends who love and appreciate good food and wine.
Our knowledgeable and friendly server, Tina, greeted us and answered our questions kindly, without hesitation—definitely top-notch service. We each ordered a glass of sparkling rosé. The Lamberti Rosé, vino spumante NV, was the perfect prelude for the evening: effervescent, crisp, and dry. Some warm, fluffy focaccia bread seasoned with rosemary and sprinkled with sea salt was brought to the table. It was delicious, and I knew that I was in for an extraordinary feast.
Nikki and I ordered three appetizers, a pasta dish, and an entrée to share. We had dedicated our evening to a dance of decadence and agreed to do our meal in courses— Italian wedding style. I whole-heartedly recommend this approach; it gives you the time to completely enjoy the flavors composing each and every mouth-wateringly delicious dish.
The Carpaccio Classico was the first to make the scene, a welcomed opener. The thin sliced raw beef tenderloin’s impeccable pink complexion was fresh and enticing. It was topped with a very traditional preparation of arugula, capers, thick shaved parmigiano, a lemon wedge, and extra virgin olive oil. With some coarse fresh ground black pepper, this simple dish was delightful. The beef melted in my mouth and made me feel as if a When Harry met Sally moment could embarrassingly sneak up on me, leaving me squealing with unadulterated joy.
Once our sparkling rosé glasses were empty, we ordered a bottle of wine to accompany our entourage of anticipated dishes. We wanted to keep to the lower price range (some of the bottles can run up to 1000 bucks) and Tina recommended a superb bottle of Cesari Amarone della Valpolicella Classico for 80 dollars. It had a deep ruby color and a lovely nose of cherry and oak. It hit the center of the palate—exquisitely smooth and surprisingly light—then spread out and lingered like a good wine should.
The Formaggi Misti plate was beautifully presented on a rustic-looking cutting board. The selection of imported cheeses was made of a soft gorgonzola dolce, a semi-soft Testun al Barolo, and a hard-aged parmigano. It was paired with fruit paste, nuts, an infused clover honey, and thin sliced apples and Bosc pears. The Testun al Barolo was an amazing cheese from the Peimonte region that had been aged in an oak barrel with the residue of Nebbiolo grapes that are used to produce Barolo. The wine seeps in to add more depth to this milky, crumbly cheese. This dish was particularly fun to eat, experimenting with the different possible combinations.
The sun was setting and our next plate arrived: the Vellutata, an arugala salad with shaved fennel, celery, a touch of tarragon, green apple, and strawberries tossed in an apple juice reduction and shallot vinaigrette dressing. It was a refreshing composition. Pepper, fruit, and that luscious licorice taste of the fennel, made for the perfect end to the appetizer section.
Our pasta that we ordered was the Favorito!!! On the menu it has three exclamation marks after it, and deservedly so! The delicate homemade red and green tagliatelle, sautéed with jumbo lump crab, butter, and black truffle peelings, and drizzled with truffle oil, was so decadent, but not heavy. Ample and dynamic without being weighted down.
The Scallopine al Marscapone was stupendous. It was a full-flavored dish of thinly sliced veal sautéed with mushrooms and mascarpone cheese sauce, served with mashed potatoes and mixed sautéed vegetables. The scrumptious sauce with the high quality thin cut veal achieved perfect harmony.
Every dish was amazing on its own, but what was so very sensational, was the escalation of tastes. It was a flawless crescendo of flavor. It made me appreciate the evolution of mixing and matching food. It’s become an art form of complimentary ingredients, much like a symphony playing in unison. Our server Tina had orchestrated the order like a skilled maestro.
Moving on to the sweet course and final act, we ordered a couple glasses of Graham’s 20 year tawny port. It was honey-colored, balanced with orange peel and smooth flowery notes, and as sultry as nectar of the gods.
For dessert, we ordered panna cotta: Italian creamy milk custard infused with Frangelico, topped with fresh fruit and a berry sauce. We also went for the Sacchetto di cioccolata: a dark chocolate box filled with a vanilla cream zabaione and fruit; it was a veritable cornucopia of delectable sweetness. Though I wouldn’t suggest this combo due to the abundance of custard, with a bit of espresso to cut the cream factor, Nikki and I ate every last bite with glee.
I loved my dining experience at L’Opera, and though I left feeling overwhelmingly satisfied, I almost could have turned around and started right back again from the beginning. I left wanting more, fighting the urge to clap and yell at the top of my lungs, “Encore!”
L’Opera is located at 101 Pine Ave. (562) 491-0066
{FG_GEOMAP [33.7683739,-118.19252489999997] FG_GEOMAP}