Wednesday, October 23, 1996

Opus One

Posted on Wed, Oct 23, 1996 at 12:00 AM

Etched glass and marble are lavished on downtown's handsomest restaurant. Pure luxury all the way, with a completely upscale approach and a kitchen that makes virtually everything from scratch. The menu changes seasonally and is typified by such dishes as medallions of veal with Madeira sauce, rack of lamb, seafood en croute, and a pastry cart that is hard to resist. Excellent service is a hallmark of the 10-year-old restaurant that some said would not fly in Detroit. Opus One continues to prove them wrong.

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