Chef Michael Long is a genius. Not the stuffy, pocket-protector kind, but more the mad scientist sort. And his laboratory is Opus, where every night he brings his smart, bent vision of New American cuisine to bear on the ever-changing menu. There are lobster chops and gingered chicken, pumpkin flan from the attached patisserie, innovative appetizers, beautiful desserts. And it's amazing what this man can do with peanut butter. This stuff isn't cheap -- but not everything is about low prices and double coupons. And at Opus, you get what you pay for. If you want excellent food, beautifully executed in an environment that puts great cuisine up on the stage where it belongs, make a reservation at Opus and taste the kind of masterpieces that are possible when a kitchen is under the direction of a genius like Long.