OPULENT Set to Open May 6

After two months of transformative work, Canton Street restaurateurs Hicham Azhari and Fikret Kovac are nearly ready to debut their latest endeavor in Opulent - a "global-inspired" kitchen with a roaring 20s "speakeasy style."

They will officially open the doors for dinner, Monday, May 6. Lunch service will begin the following week, Monday, May 13.

The new restaurant will replace F&H Food Trading Group's local favorite INC Autentico. But like INC, Opulent will be headed by group Culinary Director Bob McDonough, with the additon of Executive Chef Andrew Long.

A recent F&H announcement about the new restaurant's cuisine promised:

"Green" options include - blistered Shishito peppers with Alderwood smoked salt; quinoa salad served with manchego, Satsuma, mint, arugula and Serrano vinaigrette; and green goddess salad with leaf lettuce, grape tomatoes, CalyRoad goat cheese, shallots and parmesan grissini; creamless mushroom soup with truffled croutons; and salmon crudo with Thai chili peppers, Satsuma, ponzu and sesame oil powder; crispy eggplant fries; and beef cheek pastrami & rye with fennel pollen, white mustard and rye tuile. Guests can also choose from Sapelo Island clams, Andouille, Serano peppers and smoked paprika; or Nawlin’s BBQ shrimp with leeks, sweet garlic and charred lemon.

Entrees such as West Coast cioppino with shrimp, scallops, clams, market fish, lobster broth and a butter biscuit; Carolina flounder served with a parmesan crust, Rapini, herb potatoes and burnt lemon; brick-pressed braised beef with cheddar Logan Pike grits and crimini mushrooms; and Szechuan-crusted scallops topped with Shishito peppers, Thai basil, Honshemeji mushrooms, eggplant and hoison glaze round out the market-driven menu.

Heartier options include Masami American Kobe bistro flat iron steak and a burger with gruyere cheese, roasted Shiitake and frites. Originally designed to export back to Japan, OPULENT will serve tender and juicy cuts of 10+ domestic Wagyu beef.

From "why not?" sides such as garlic chili rapini and Swiss chard to pastas and grains including tagliatelle Nero, fusilli with roasted tomatoes, capers, first press olive oil and parmesan reggiano or the wild mushroom farrotto, OPULENT’s menu blends McDonough and Long’s progressive techniques with time-honored American dishes. Classical libations include a tribute to INC. Street Food with a margarita for two, "pomegranate sparkle flute" with Cava bubbles and Rosemary and the "Canton rose" featuring Four Roses whiskey, mint and fresh pineapple.

OPULENT will be located in the former INC location, at 948 Canton Street in Roswell. The restaurant will be open for lunch and dinner Sunday through Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m.