Press Releases

February 02, 2011

Restaurant Aria Opens In Cherry Creek

Chef Michael Long Brings Signature, Award-Winning Cuisine to Denver

(DENVER) – Jan. 11, 2011 – What began as an Opus is now elevated to an Aria. The team that opened Littleton’s award-winning Opus Restaurant eight years ago has unveiled their new sister restaurant Aria at 250 Josephine Street in Cherry Creek North in December 2010.

While an opus refers to any artistic work on a grand scale or a set of compositions by a particular composer, aria meaning “air” in Italian, is an operatic term for an extended voice solo, or a melody. Together these restaurants form a complementary pairing bound with Chef Michael Long’s inspired New American cuisine.

Chef Long and his culinary team preside over a menu that combines updated classics, cutting edge new creations and a special chef’s tasting menu. Aria is open for lunch, dinner and Sunday brunch and provides a reasonably priced fine dining experience.

Aria’s menus include updates of Chef Long’s most notable dishes and many new creations that highlight his playful yet intricate culinary philosophy. Appetizers from the dinner menu include Ramen Italiano ($9) fresh pasta, escarole broth, chicken and egg; Colorado Lamb Meatballs ($11) fresh mozzarella, Muir Glen fire roasted tomato sauce and parsley salad; Duck Duck Goose ($22) foie gras, goose confit, cured duck breast and cranberry.

Signature entrees include Harvest Grape Glazed Crisp Duckling ($27) sweet potato apple brulee, red wine cabbage and dried fruit chutney; Skillet Seared Filet of Beef ($33) bubble and squeak ravioli, red wine shallot jus, gorgonzola; and “Porterhouse” Beef Duet ($39) petite filet & sirloin, marrow bone, creamed spinach and mushroom sauté.

Lunch dishes are equally as interesting, including Goat Cheese and Pistachio Crusted Redbird Chicken ($14) shaved fennel, yukon potato cake, chicken jus; Bison “Pot Roast” Sandwich ($12) spiced braised bison, baby vegetables and gruyere cheese; and Colorado Lamb Pastrami Sandwich ($15) caramelized onions, provolone and country mustard as well as a three-course Chef’s Feature menu for $25.

Brunch is a mix of traditional dishes and updated classics, such as the Monte Cristo Benedict ($13) smoked turkey, pan perdu, roasted pork, hollandaise and raspberry jam; Seared Scal¬lop and Pecan Grits ($21) yellow grits, creole butter and green onion; Our Own Colorado Bison Corned Hash Cakes ($15) poached eggs, smoked paprika hollandaise and rye toast; and Applelicious French Toast ($13) our own apple “bread” with walnut syrup and warm granny smiths.

The wine list at Aria takes its cues from the best wine regions around the world, with a large selection of by the glass pours ranging from $9 - $19. The restaurant’s popular Wine Flight offers two ounce tasting pours of any three different wines by the glass for $17.

The list of signature cocktails is also noteworthy and gives a nod to its location in the heart of one of Denver’s most popular neighborhoods. Favorites include the Aria Espresso Martini ($12) shot of espresso, vanilla vodka and chocolate liquor; Colorado Rusty Nail ($12) Stranahan’s Colorado whiskey and Drambuie; The Cherry Creek ($12) cherry vodka, citrus vodka and cranberry; and 250 Josephine Margarita ($8) tequila, orange liquor, pineapple juice and lime.

Aria features a large dining room lined on one side with windows, allowing the natural light to pick up the burnt orange and eggplant hues found throughout the room. When combined with the artful presentation of each dish, the subtle metallic sculptures scattered around the restaurant present a perfect place to rest the eye. Additionally, the large patio can seat up to 35 guests. An intimate private dining room can be reserved for up to 20 people, and with two days notice, the Chef can prepare a special omakase-style dinner with off-the-menu dishes that reflect his whims for the day.

For more information on Aria, please visit dinearia.com or call 303.377.4012. Please follow Aria on Facebook and Twitter @RestaurantAria.

Executive Chef Michael Long

Having worked in kitchens since the age of 12, Chef Michael Long’s career has taken him from dishwasher at a neighborhood Italian joint in Florida to Aria, his new project in the heart of Cherry Creek. He graduated from the Culinary Institute of America at Hyde Park and has cooked in New York; Florida at Café Arugula, La Vielle Maison, then rated four Mobile stars, and Topaz Café and Porch; Prince Edward Island, Canada at The Inn at Boy Fortune under Food Network Canada personality Michael Smith; and South Carolina at Florence Country Club. Most recently, he headed up the team at Opus, Aria’s sister restaurant, for more than eight years. 

Chef Long’s culinary philosophy is driven by the whimsical nature of creating dishes that entertain all senses while striving to present the finest food possible across a variety of cuisines. He is inspired by creating dishes people are familiar with, though always with a unique twist. The dishes found on the Aria menus reflect flavors and techniques Chef Long has picked up and perfected throughout his career.

Interesting career highlights include catering at the 1999 Masters Golf Tournament, cooking at the 2002 Winter Olympics and catering for several MLB, NBA and NHL teams. Chef Long is also a national spokesperson for Muir Glen Organic Tomatoes and Redbird Chicken. Locally, he has won several notable events such as First Place in the International Beer Festival 2010, “Best Chef” at the 2009 Denver International Wine Festival’s Taste of Elegance, “Best Grilled Cheese” at the Colorado Cheese Festival, and “Best Appetizer” at Beaujolais and Beyond.