We've been returning to Opus Ten during our annual trip to Maine.
I can echo from other reviews: inventiveness of the menu, excellent preparation, nice atmosphere, flawless service is better than what you expect from a 100$ all-in wining and dining experience.
I was amazed that they could manage to serve the seven (actually eight) course meal with such labor intensive dishes like the quail egg yolk ravioli for the price of 60 $
I agree that in the current menu, the ingredients of the main meat dish should have been a notch up from what was served. The effort of the preparation would have paid off nicer with beef or bison.
We have a reservation at one of the top restaurants in New York next week - there it will cost three times as much, but I highly doubt it can be three times as good.
we'll be back!
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