Located in one of New York’s most densely populated sections, Opus serves gluten-free, dairy-free, and peanut oil-free food in addition to regular items. Though I have no food allergies, for the many people who are allergic or those with celiac disease, Opus provides delightful alternatives. To savor regional and Bari-inspired Italian cuisine, diners have many worry-free choices. Owners Giuseppe and Enzo Lentini arrived in New York from Bari, Italy about 35 years ago.
Though the brothers are steeped in Bari culinary traditions, their menu also features selections from other parts of Italy and is prepared “casa linga” (home-style). Giuseppe has cooked since age 13 and handles the kitchen, while Enzo supervises the front of the house. After losing the lease for their restaurant Lantini, they rebounded with Opus on the same block. The new restaurant is modern, sparse with clean lines. Diners may either sit in the bar section and watch Giuseppe make pizza and other mouth-watering dishes or sit in a quieter part of the eatery. French doors open onto Second Avenue.
Bari cuisine is enriched by a wide variety of fruit and vegetables produced locally. Three typical agricultural products are found within the surrounding Puglia region: wheat, olive oil, and wine. Local flour is used to make homemade bread and pasta, including most notably, the famous orecchiette hat-shaped pasta, recchietelle or strascinate, chiancarelle (orecchiette of different sizes), and cavatelli.
We ordered the Grilled Octopus, $15 and Crab Cakes, $9. It arrived plain with the right hint of slightly charred flavor, the way it is usually served in Bari. My taste, however, requires a spritz of lemon and a drizzle of the aromatic and very tasty olive oil, a specialty of the Puglia region, to make it more enjoyable. The accompanying house-made rosemary focaccia only heightened the eating enjoyment. The crab cakes were the best I have ever had. Enozo calls it “the real McCoy.” This culinary specialty is made with lumps of jumbo crabmeat, sweet red pepper, and parsley and is dusted with almond flour. The crab cakes are served with a Dijon mayonnaise sauce.
Though the brothers are steeped in Bari culinary traditions, their menu also features selections from other parts of Italy and is prepared “casa linga” (home-style). Giuseppe has cooked since age 13 and handles the kitchen, while Enzo supervises the front of the house. After losing the lease for their restaurant Lantini, they rebounded with Opus on the same block. The new restaurant is modern, sparse with clean lines. Diners may either sit in the bar section and watch Giuseppe make pizza and other mouth-watering dishes or sit in a quieter part of the eatery. French doors open onto Second Avenue.
Bari cuisine is enriched by a wide variety of fruit and vegetables produced locally. Three typical agricultural products are found within the surrounding Puglia region: wheat, olive oil, and wine. Local flour is used to make homemade bread and pasta, including most notably, the famous orecchiette hat-shaped pasta, recchietelle or strascinate, chiancarelle (orecchiette of different sizes), and cavatelli.
We ordered the Grilled Octopus, $15 and Crab Cakes, $9. It arrived plain with the right hint of slightly charred flavor, the way it is usually served in Bari. My taste, however, requires a spritz of lemon and a drizzle of the aromatic and very tasty olive oil, a specialty of the Puglia region, to make it more enjoyable. The accompanying house-made rosemary focaccia only heightened the eating enjoyment. The crab cakes were the best I have ever had. Enozo calls it “the real McCoy.” This culinary specialty is made with lumps of jumbo crabmeat, sweet red pepper, and parsley and is dusted with almond flour. The crab cakes are served with a Dijon mayonnaise sauce.
