Amid works of art, Opus 51 serves variety of dishes

Opus 251 embodies artistry. Located in the Philadelphia Art Alliance, an old Italian building just off Rittenhouse Square, diners are seated next to galleries and head chef Alfonso Constrisciani's creations themselves are works of art. Though still a newcomer to Philadelphia's core of elite restaurants, Opus 251 has already claimed a devoted following -- filling up virtually every table on Friday and Saturday nights. The restaurant attracts a diverse crowd of working professionals who relax with a casual drink at the bar, and those who come to dine romantically in the new-colonial setting of the Gold and Blue rooms. The breadth of variety and sophistication of the wine list deserves special mention. Ranging in price from $28 to $190 a bottle, and region from Napa to Bordeaux, Opus 251 offers a wide variety of fine wine. A bottle of Cabernet Sauvignon's rich, bold flavor highlighted the Mediterranean based accents in the entrees. The restaurant is filled with artistic accents -- from the white, Italian arches framing the windows to the greyish mauve wind-swept trees painted on the walls. But Constrisciani's culinary creations bring art to the table as well. Each dish is elegantly prepared with careful consideration to aesthetic appearance. Constrisciani, an arrival from Brasserie Perrier, prepares a delicious selection of new-American food. The menu incorporates classic first courses, but it is not surprising to find unique creations such as a chili glazed shrimp or Oxtail soup. The basket of bread that accompanies every meal is freshly baked on the premises daily. Our selection included savory sun-dried tomato bread, a crisp french baguette and air-infused cheese puffs that were served with extra virgin olive oil, swirled with pesto. The selection for first courses is widely varied, ranging from a baby spinach salad with goat cheese polenta chips ($7.50) to a sweet onion flan with truffles ($9). We sampled the Salmon Gravalax ($12), which was accompanied by squares of tender raw tuna and caviar, lightly drizzled with a sweet coconut and wasabi sauce. Another deliciously unusual selection was the shoulder of wild Boar ($13) -- prepared with a southwestern flair and piled atop crisp corn tortillas and diced tomatoes. Michael Wightman, events coordinator of Opus 251, highly recommended the Seared Scallops and Lobster with beet cous cous, found on the main menu. We enjoyed a smooth, buttery Black Angus Steak, that came with a side portion of sauteed spinach and sliced Yukon gold potatoes. The Ahi Tuna, which Wightman and Constrisciani both suggest medium-rare, was thinly sliced and delicately laid over a bed of wild rice. Opus 251 has developed quite a reputation for their desert menu and the speciality -- the "Opus Lantern" -- is whispered about in culinary circles. This extravagant desert is actually a trio of sweets, with the crowning triumph a dense chocolate torte with a paper-thin cookie shell that encases a candle.