October 01, 2013
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Jonathan Wiggs/Globe Staff
Opus in Salem offers small plates with wildly diverse flavors overseen by chef Blake Straubel. Pictured, Opus's bouillabaisse.
At Opus, samosa-esque turnovers are filled with curried potato.
Duck poutine is among Opus’s diverse offerings.
Down the street is gastropub Naumkeag Ordinary featuring comfort food based around local, seasonal ingredients. Pictured, baked brie.
Naumkeag Ordinary offers a taco of the day. A recent version features pork belly on a flour tortilla.
It’s an appealing menu, if not a groundbreaking one. Pictured, deviled eggs have tangy, creamy yolks.