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Opus Too @Art Institute

Opus Too Restaurant*One of the best cooking schools in our town 1 st class servers and beautifully prepared .Join us Limited seating .

Very important theybuy and  prepare the food for each guest coming so don't even think of last minute cancellation. Reservations are a must and if you are a no show for this event you will be deleted from the group .Thank you for understanding.

Opus Too Restaurant is a student-run restaurant that's open to the public. Located at The International Culinary School at The Art Institute of Las Vegas, Opus Too Restaurant serves as the dining lab for students in the culinary program, offering a unique combination of real-world experience and instructional content.

Under the direction of culinary instructors, culinary students nourish and delight patrons while taking the final steps on their path to becoming culinary professionals. From food ordering and preparation to guest seating and serving, Opus Too is a complete instructional environment for students that offers a quality dining experience to its patrons.

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  • Hwn. Care Bear Robbie Of H.

    Bonjour, Aloha, Chef's Table Ohana Family, 7 of us dined in Paris in a wonderful restraurant with Chef Claude + his food staff serving a excellent lunch---Appetiser French Onion Or Pea Soup then main entree of beef or chix or pork with sauteed cherries n scallions then dessert snowball or pear set in a ravish dining experience from begginning to end hosted my Mademoiselle Vernalisa with Pepe.

    October 15, 2014

  • Marlene H.

    A wonderful experience from beginning to end - can't wait to go back!

    October 14, 2014

  • Vernalisa The Party C.

    Here is thisweeks menu
    3 course meal: 10.95 per person
    Split Pea Soup
    Hearty​ Puree of peas with bacon crumbles
    Egg on Toast
    Sauteed mushrooms and soft scrambled egg served over toast
    French Onion Soup
    Sweet onions caramelized in butter and brandy, topped with a crouton and melted gruyere cheese
    Basque Chicken
    Sauteed chicken with a mix of onions and bell peppers stewed in a saffron broth, over white rice.
    Beef Bourguignon
    Seared beef cooked in red wine until fork tender. Prepared with red potatoes, pearl onions, and stewed carrots
    Confit of Porc
    Pork shoulder slowly poached in aromatics and seasoned pork fat, dressed with a cherry reduction.
    Poached Pear
    Red wine poached pear and chantilly cream.
    Chocolate Snowball
    Dark chocolate cake coated with a toasted meringue
    Verified by Owner
    Opus Too menu items subject to change

    October 13, 2014

  • Valerie B.

    Wanted to come, but now I'm working. Sorry to miss this.

    September 23, 2014

  • Robin C.

    I'd like to take my son, who cooked at Bouchon. However, if even one spot opens up, I'd like to go!

    September 20, 2014

  • A former member
    A former member

    I can't make this one but is it similar to the one at cordon bleu in summerlin

    September 1, 2014

  • Marlene H.

    This sounds FABULOUS! Do you suppose they would humor me with some photography?

    September 1, 2014

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