Six hours before the first guest arrives, in the Opus kitchen.

How we served a black-tie corporate gala across two rooms without a beat missed.

Seven courses cooked in front of six guests as the sun went down.

Why our tables lean on fewer, better blooms — and how we choose them.

The producers, the greens and the first tomatoes that shape our April menus.

How we plated a coastal wedding across three services without losing the light.

Notes from the kitchen.

Let’s design your table.