I have been a regular at Opus for many years, and the first 3-3 1/2 were great. The past year, however, has been a downward spiral. The food has become stale and old, repeating the same dishes season after season. The chef used to be an adventurer, a risktaker, but seems to have caved into the idea that a suburban restaurant is not allowed to be creative and interesting. The food quality has declined - consistently overcooked beef, dry fish and lobster, and ALWAYS asparagus and potatoes. The service has fallen off drastically as well. There are still some holdouts from the glory days, but the majority of the waiters are sloppy, lazy, and underinformed. Before I could ask Richard a question about the wine list and he knew the answer right away. I could ask Kevin about the menu and he knew the bizarre ingredients the chef used to bring in. David and Brian still do a great job, but this replacement crop just can't hold a candle to the old guard, or many waitstaffs around Denver for that matter. And a note to the chef - Your staff seems to do an awful lot of standing around, the floors and windows are dirty, and I can hear you shouting at people from the front of the dining room. I came for dinner, not a show by Pavarotti.\r
The food is still good when compared to other restaurants in the area, but the service has fallen to comparison with Buca di Beppo and Ted's. I hope Opus is able to turn it back around, but I have dined there for the last time. The fall from grace has been too great for me to forgive.
Pros: No worse than other restaurants in the area
Cons: Service, not up to the same standards as before