“With its brick walls, diaphanous curtains and bistro-style seating, Opus Ten is a food lab for chef Bo Bryne. The bearded Bryne works quietly in a small, open kitchen all night, toiling like a scientist mixing new formulas for your gastro pleasure. Dish by dish, a parade of butter-poached lobster on a risotto cake with citrus truffle micro greens, arrive as if parachuting down from heaven.…”
We had an incredible time at the Maine Restaurant Week Signature Event this year – and we’d like to thank you all for naming Opus Ten People’s Choice Winner! It means so much to us to have the support of our incredible community.
This year’s event was a food and drink pairing competition. We prepared a Mexican Chocolate Martini paired with a pulled pork slider with house pickles on a beignet.
To make the martini at home, here’s our recipe:
Mexican Chocolate Martini
1 1/2 oz Double Cross Vodka
1 oz Godiva chocolate liqueur
1/2 oz chocolate sauce
1/2 oz spicy simple syrup (with fresh jalapeno and cinnamon stick)
Sprinkled with a mixture of cayenne pepper, ground cinnamon, and chili powder
Portland Press restaurant reviewer John Golden recently wrote up a highly positive review of his experience at David’s 388. In the review, which awarded the restaurant 4½ stars, Golden noted his pleasure at watching sous chef Dylan Leddy and chef de cuisine Carlos Tirado turn out “dish after dish of perfectly executed food.” … Continue Reading »
Of 388, the magazine says this:
“This younger sibling of David’s in Monument Square balances familiar flavors with the small plate format of contemporary American cuisine in a welcoming and informal space a stone’s throw from the SoPo foodie haven of Willard Square.”
And of Opus 10,
“David’s has been a mainstay of the Portland dining scene since the 1990s. In 2012, chef David Turin launched Opus Ten, a restaurant within a restaurant that treats diners to a seven-to-nine-course tasting menu in an upscale sophisticated setting. David’s location in Monument Square makes it one of the best summer spots … Continue Reading »
Chef/Proprietor David Turin is featured in the current issue of Maine Magazine as one of the top chefs in Maine.
… Continue Reading »
“My two restaurants have developed from different ideas. Monument Square came from a desire to turn away from formality and to offer a broader choice of dishes without culinary borders, ranging from pretty simple presentations to intricate and complex flavors. I wanted people to be able to eat great food and wear jeans while drinking great wine without dropping a ton of cash. With David’s 388, I wanted to provide a neighborhood meeting place and offer smaller portions at smaller prices so patrons can eat many different flavors without eating too much. We are all about blending a traditional idea with a twist, and often
Referring to the Chef’s Counter at David’s 388, the Portland Phoenix named the restaurant the “Best Reason to Dine on a Stool” in their 2009 Best of Portland series:
… Continue Reading »
“When you go out for a nice meal — especially at a classy boutique-y restaurant — you want to sit back, relax, and sink into a comfortable seat for a glass of wine or a cocktail, followed by exquisitely prepared appetizers, mains, and desserts. You don’t really want to sit on a wooden-seated, wooden-backed high chair just then. But there’s one place you actually should. David’s 388 has much comfier seating — especially on the couches in the corner by the door — but the stools at the chef’s counter are the best in the
David’s is honored to announce that we have been named “BEST OF NEW ENGLAND 2008″ by New England Travel magazine which is published by Boston Magazine. Only 9 full service restaurants in Maine have been named ( only 3 in our price category) and we are truly ecstatic to be one of them!
Please join me in congratulating the staff of David’s for a job well done. Check out the full listings by picking up a copy of the New England Travel magazine. It just hit the news stand today! … Continue Reading »