Los Angeles, California 90012
Anne Fishbein Sea urchin, brioche, lardo, pistachio, truffle butter
- Brunch, Sat.-Sun., 11 a.m.-2:30 p.m.; lunch, Tue.-Fri., 11:30 a.m.-2:30 p.m.; snacks, Tue.-Sun., 2:30-5:30 p.m.; dinner, Tue.-Thu., 5:30-10 p.m.; Fri.-Sat., 5:30-11 p.m.; Sun., 5-10 p.m.
- Vegetarian Friendly, Local Ingredients, Patio/Sidewalk Dining
- Lunch, Dinner, Brunch, Snack Food
- Full bar
Fresh off the French Laundry, chef Timothy Hollingsworth has brought his vibrant and seasonal talents to the sophisticated and rustic airy space next to the Broad Museum downtown at Otium. A combination of steel, glass, copper, stone and ceramics with a stunning view, it's an inspirational stop before or after the Broad. A member of the Dock to Dish program, Otium receives about 50 pounds of fresh fish from local fishermen every week. The daily grilled fish selections vary and come served with tamarind, tomato and fennel. The midday big-eye tuna is served with avocado, cara cara oranges, radish and blue corn. Off the menu but available if you ask for it: Chef's smoked French toast with bacon is served in its own individual smoker for brunch. The lid is lifted with a dramatic sizzle and waft of smoke. There's also smoky brisket and biscuits with peach jam on the side. The funnel cake with foie gras, strawberries, fennel and balsamic is a favorite. The pasta is made in-house: Try the spinach bucatini with bacon, egg and clams. Bar director Chris Amirault has just added a CBD oil cocktail to the bar menu for gin lovers. The Pineapple Express is a mix of Sipsmith and Farmer's gins, pineapple-infused Campari, vanilla syrup, one dasher full of coconut CBD oil and an orange twist. —Michele Stueven
Get the Things to Do Newsletter
Sign up for our weekly guide to events in Los Angeles, and never be bored again. With suggestions for every day of the week, our recommendations will keep you busy on any budget.
Related Stories (2)
At L.A.'s Museum Restaurants, Chefs Find Inspiration in Fine Art
Tuesday, May 17, 2016 at 8:18 a.m. by Nile Cappello
For many chefs, food is more than sustenance — it’s art. Inspiration often strikes in the form of seasonal ingredients and cultural traditions. And there’s perhaps no more exciting space to cook than in the shadow of a museum. Thank...
Apparently Otium Has a Great Wine Program. Who Knew?
Thursday, March 3, 2016 at 7:08 a.m. by Besha Rodell
In my review of Otium this week, I never got around to discussing the wine program, mostly because I had so much else to say about the restaurant. I also left out wine because, despite Otium having a notable sommelier (Elizabeth Hue...