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Opal Restaurant & Lounge

100 E. 9th Ave.
Denver, CO 80203
303-861-7999
Best Of

Details

  • Daily 4:30pm-1:30am
  • $$$
  • Business Dining, Patio/Sidewalk Dining, Private Party, Takeout, Wheelchair accessible
  • Dinner, Late Night, Lunch
  • Full bar
  • Street Parking, Valet Parking
  • Reservations Accepted, Reservations Recommended
In the afternoons, you might find you have Opal to yourself -- which means all the more offerings for you. The laundry list of specials includes two-for-one deals on nigiri and hand rolls, two-for-one hot sake, four-dollar martinis, three-dollar champagne, big Kirins for just $2.50 -- and the incongruous dollar Coronas. Don't ask why, just enjoy. With any luck, you'll be able to enjoy your food and drink on one of those long wrap-around couches. Fair warning, though: If you come a night looking for a quiet place for a nightcap and a quick bite, Opal is not for you. By midnight, this place is likely to be hopping with club kids, night owls and the hungry hordes who just realized they forgot to eat dinner hours earlier.

Upcoming Events Here (2)

Related Stories (7)

  • Goin' South
    7 years ago by Jason Sheehan

    Duy Pham has moved around a lot over the past few years. He first made a name for himself as the very young chef at Tante Louise (4900 East Colfax Avenue, now home to the Cork House) when it was run by Corky Douglass. He was the exe...

  • Gumshoe
    8 years ago by Jason Sheehan

    I would make a terrible private investigator. This is a hard thing for me to admit, because as a kid, I was somewhat obsessed with the old Dashiell Hammett, Raymond Chandler and Jim Thompson noir detective novels. I watched the blac...

  • Fuse This
    8 years ago by Jason Sheehan

    Denver is full of seriously screw-loose culinary mash-ups. For a time, fusion cuisine was the only thing this area produced more than microbrews and ski injuries. Remember Vega? French/Latino fusion in the jewel-box style, fish napo...

  • Opal
    9 years ago by Jason Sheehan

    What kills me about Opal is that it's not necessarily a bad restaurant; it's just so much less of a great restaurant than it once was. When I started this job four years ago -- when chef Duy Pham was making his first passing glances...

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