Aback from the Diller, Scofidio + Renfro-designed Broad Museum, Otium comes into view along its private plaza of 100-year-old olive trees in downtown Los Angeles. A bustling scene by day and night, an outdoor fireplace ignites an open-air lounge and the restaurant's glassy silhouette. Modern rusticity is exemplified through exposed steel and glass that frame an open kitchen with its wood-fire grill and working chefs that seem to almost interact with guests. Elements of copper and raw stone lend a cozy fee with well-spaced tables and long communal counters that define one of our best dining experiences in LA of recent years.
The Food
French Laundry-alum Timothy Hollingsworth becomes LA’s it-chef through an innovative menu rooted in seafood and meats. Signature cast-iron bread is followed by a delicate presentation of Amberjack topped with cashew, coconut, lime and Chili. While vegetables are not a centerpiece of this LA menu, the avocado with beets, wild rice, grapefruit and miso impresses with its delicious complexity. The rigatoni yields creamy forkfuls of smoked pecorino, guanciale, pepper and snap peas while a special oxtail risotto is topped with fresh black truffle. For main, whole fish and the grilled fillet are hard to top as well as the Monkfish with bean cassoulet, tomato confit and mustard served in attractive earthenware.
Last Word
Chef Timothy Hollingsworth proves one of country’s best new chefs at meaty, playful downtown LA dining room.
