OPUS WELCOMES NEW CHEF JUST IN TIME FOR RESTAURANT WEEK

Chef Jake DiSilva Takes Over the Opus Kitchen and Adds His Own Playful Spin to the Restaurant’s Award-Winning Menu

Salem, MA (November 10, 2014):  The Opus team is excited to announce the restaurant’s new Executive Chef Jake DiSilva, who has joined the team just ahead of Salem’s  popular Restaurant Week.  Chef DiSilva’s draws his culinary inspiration from seasonal New England ingredients prepared with his own blend of classic technique and modern SoCal fusion.

“As far as the Opus menu goes, I plan on being a little more playful with the food,” explains Chef DiSilva. “Right now the dishes are very good and well prepared and I plan on maintaining that level of excellence in execution, but with some added items that you can't get at any other restaurant.”

From the woods of Southern New Hampshire, Chef DiSilva got his start in the dish pit of a pizza joint, but by the age of 15 he was frying clams in Wells Maine. After high school, DiSilva attended the New England Culinary Institute before heading to SoCal to experience the culinary scene there. Upon returning to the East Coast, Chef DiSilva headed up the kitchens at the Three Penny Tap Room, VT and the Tap Brewery, MA before joining the Serenitee Group. 

Chef DiSilva plans to add some fun bar food to the Opus menu with new spins on classics like burgers, tacos and wings.  DiSilva also plans on upping the restaurant’s dessert game, with some new house-made sweet treats. 

Chef DiSilva is sampling some of his new menu ideas during restaurant week, like Scallop Carpaccio and Jamaican Jerk Grilled Pork Tenderloin, so make sure you to check the menu and let the staff know what you think. 

About Opus

Opus reflects the city of Salem: It’s quirky, progressive and welcoming.  It’s the kind of place where you can enjoy an intimate meal on Tuesday, and a rocking good time on Friday. Opus’ maverick kitchen whips up unexpected flavor combinations that simply taste amazing. The restaurant’s dynamic sushi team draws on both east and western influences to create sushi rolls that are truly unique. The upstairs dining room is centered around an oversized, glowing glass bar where guests can meet for a drink or a full three-course meal. Downstairs, in Opus Underground, guests enjoy nightly entertainment in a Moroccan-inspired space, filled with cozy seating, oriental rugs and dim lighting. Opus and the Underground have evolved into a destination for live music, dinner, cocktails and brunch three days a week.  For more information, please visit the Opus website: www.salemopus.com, Facebook: www.facebook.com/salemopus or email: Samantha@serenitee.com