222 S. Hope St.
Los Angeles, California 90012
Best Of
Otium +

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

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