#opus bar

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New seasonal menu at La Pentola and OPUS Bar 

Yaletown’s OPUS Hotel introduces fresh vegetarian flavours menu and seasonal sips

  Fall in love with hearty harvest dishes and heartwarming cocktails at Yaletown’s boutique OPUS Hotel’s La Pentola and OPUS Bar. Enjoy the fulsome fall flavours of La Pentola’s rustic Italian cuisine and stop by OPUS Bar for a tempting cocktail… or two.

Pop into OPUS Bar for a flavour of fall with heady harvest-inspired cocktails such as The Freja with Bulleit Bourbon, amaro, sweet Vermouth, brown sugar, black walnut and mint, or Room 207 with Cazadores Tequila, Cointreau, Galliano and fresh citrus. Try a taste of OPUS Hotel’s La Pentola restaurant with OPUS Bar’s bites menu, created by Executive Chef Travis McCord, which includes seasonal snacks such as crostini with roasted squash, ricotta, pine nuts and balsamic.

“Fall brings a bounty of fresh ingredients. I love cooking with freshly picked earthy mushrooms, rich game meats and colourful squash,” says Chef McCord. “We’re pleased to offer a new vegetarian menu at La Pentola that spotlights the seasonal abundance of fresh vegetables.”

Grilled cauliflower steak with roasted tomato puree, peppers, artichokes and black olive oil or tagliatelle zucchini carbonara with pecorino cheese, are two highlights of the new fully vegetarian menu. On the regular dinner menu, Chef McCord makes the most of harvest produce with richer dishes including agnolotti del plin duck confit stuffed pasta with marsala currants and brown butter sage sauce or pansotti, celeriac and ricotta stuffed pasta with eggplant in a walnut crema.

Weekend brunch is a favourite with Yaletown locals and hotel guests alike, featuring La Pentola’s unique Northern Italian pancakes Kaiserschmarm and Chef’s favourite, the breakfast risotto with smoked bacon, peas and a poached egg. Evening visitors can dine at La Pentola between 4-6pm for a special happy hour discount of 25% off food.

La Pentola’s monthly Supper Series, held this month on October 25 at 6pm, celebrates all things offal with an eight course nose-to-tail dinner. Dinner costs $55 per person, call 604.642.0557 or email [email protected] to reserve.

Visit vancouver.opushotel.com for more information about what’s in store this fall.

About OPUS Vancouver

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OPUS Bar is Yaletown’s hippest coffee hangout by day and sophisticated social spot by night

Bar at boutique OPUS Hotel shows a lot of love for local products

\Day or night, coffee or cocktails? Whatever the occasion OPUS Bar, situated in the lobby of the OPUS Hotel, is Yaletown’s hottest new drinks destination.

“We’re pleased to add an extra option for guests and a cozy corner for locals to enjoy a fantastic coffee and some of the city’s best local baked goods,” says Nicholas Gandossi, General Manager of OPUS Hotel. “OPUS Bar is at the very heart of what’s happening in the hotel – whether it’s day or night.”

OPUS Bar takes on a new lease of life as a cozy coffee hangout between the hours of 7:30am and 1:30pm, when the zebra marble bar becomes a pour over coffee bar so talented baristas can prepare drip coffee, cappuccinos, espressos, macchiatos and Americanos made using single-origin beans from local roasters Matchstick Coffee.

Freshly pressed fruit and vegetable juices are delivered daily from local cold-pressed pioneers The Juice Truck. Choose from fruity favourites such as The Profile (pineapple, apple, carrot, orange, pear and ginger) or green goodies such as The Base with cucumber, celery, pear, kale, lemon and ginger.

Sweet treats include delicious croissants from Powell Street’s Cadeaux Bakery, freshly made doughnuts from Gastown’s cult Cartem’s Donuterie and Vancouverite Erin Ireland’s famous To Die For Chocolate Macadamia Nut Banana Bread and To Die For Lemon Loaf with coconut and poppyseed.

As the afternoon heads towards the evening, OPUS Bar once again becomes Yaletown’s most happening hotspot under the direction of General Manager Leo Wondergem and Bar Manager Barry Jackson. Guests can ease into the evening with complimentary flatbread served every weekday between 3-6pm at Happy Hour. Flatbread toppings change weekly and are created by the talented team at La Pentola restaurant, next door to OPUS Bar in OPUS Hotel.

Wednesday evenings feature live music between 8-10pm and Thursdays are ‘jukebox’ night when guests get to choose the playlist. Resident DJs Adam Pawrez and Waratu Nagai are on the decks on Friday and Saturday nights to keep the party going until late (2/3am).

For more information please call 604-642-6787 or visit http://vancouver.opushotel.com. Email [email protected] for bookings and follow @OPUSBar on Twitter for updates.

  About OPUS Vancouver

It may be winter, but that doesn’t mean chilled treats should be ignored. Inspired by a Roman sweet sold by street vendors, OPUS Bar’s Sant’Angelo is bartender Martin Corriveau’s newest cocktail on the December menu.

A fragrant balance of Amaro Averna, Marsala, Tamarind Syrup, and Grappa trickle through hand-crushed ice to produce a festive and richly coloured beverage. The flavourful drink writes love notes of orange, rose, chocolate, and raisin on the palette as it journeys through the mouth.

That night, I dreamed of the cobbled streets of Rome.

There is temptation in the crisp air this time of year – the anticipation of holiday parties and soirees bubbles slowly to the surface. It’s a period of time when we succumb to luxurious consumption. We welcome hot chocolate, hearty soup, rich fondue, and bold Barolo to warm the coldest corners of our bodies.

Bartender Martin Corriveau has concocted another indulgence to appeal to decadent tastes and desires. The Hot Butter Rum has been molded and manipulated from a traditional cocktail into one with a rich twist unique to OPUS Bar.

The drink is a mixture of Oakheart Bacardi, Goslings Black Seal Rum, a splash of lemon, and a velvety syrup of butter and Tonka Bean ice cream devised by Pastry Chef Matt Wilson. The glass is topped with fresh cream that delightfully threatens to linger on noses, asking to be licked off by your neighbour.

OPUS Bar's Fall Cocktails

I can already see my breath. Summer has officially departed. And the crispness that has arrived can only be combated with something that warms you from the inside.

OPUS Bar has revealed its fall offerings. A list of fluids that act as a furnace when consumed.

On one of these early autumn evenings, I was treated to a taste from bartender Martin Corriveau, who shook and stirred a Val Venosta and Castelletto for me.

With one sip of the green Val Venosta I found myself in an orchard of apples. The martini (42 Below Vodka, Apple Brandy, Lime Juice, Basil, Apple Juice) is equally balanced with flavours – the basil and apple complement and caress each other like lovers spooning. I wanted to savour each sip. Tasting the elements individually.

Once this mixture had disappeared, I moved on to the Castelletto, named after the red light district in Venice in the 14th century. The crimson potion (Martini Rosso, Grappa, Smoked Plum Syrup, Acid Phosphate, Absinthe) bites like the inhabitants of its namesake – sweetly, with affection and arousal. I wanted more.

Come into OPUS Bar for one of these new concoctions. Visit on one of the following dates to accompany your cocktail with music.

Friday, October 11, 7 – 10pm – Colin Bullock Saturday, October 12, 7 – 10pm – Luca Fogale Friday, October 18, 7 – 10pm – Martin Acosta Friday, October 25, 7 – 10pm – Greg Neufeld Saturday, October 2, 7 – 10pm – Ali Milner

The French (Canadian) 75 at OPUS Bar

On a sweltering summer day, our heated bodies need to be cooled down. Popsicles, icicles, fans, anything with some modicum of “chill” to turn down the furnace under our skin.

OPUS Bar has an item to add to your list of summer coolants… The French (Canadian) 75.

Presented in its own petit bottle, the almost traditional cocktail contains Blanche de Chambly, a Quebec white ale, instead of champagne. Barman Martin combines Plymouth Gin, Orange Bitters, and Lemon Simple Syrup within the bubbles of the wheat coloured beverage.

Expect your tongue to fizzle with vibrant and sweet citrus flavours as your body reaches a more desirable temperature. You may even swear you’re in the middle of an orange grove if you close your eyes tightly.

This month of May, the cocktail brains and taste buds of OPUS Bar have created a drink that traps Mad Men’s Don Draper and Roger Sterling into a tumbler. The suited men swim around a colossal cube of ice, soaked with the hard bite of rye, perfumed with the smoky musk of cigars, and sticky with the zest of an orange.

The Cohiba Old Fashioned, made with Calvados infused with Cohiba cigars, is a refreshing splash of amber which will warm your body as the cool spring air descends on bare skin.

Hold it in your mouth to savour the rich flavours before swallowing. The aftertaste will keep flirting with the back of your throat until it compels you to take another sip.