The Broad is a great new addition to the many world class art museums that we have here in Los Angeles. Built to showcase the collection of local philanthropist Eli Broad, it’s a wonderful place to spend a couple hours examining thought-provoking and stunning works of art by modern masters. Otium, which is adjacent to the Broad,is the museum’s perfect complement — a wonderful place to spend a couple hours consuming interesting, beautiful and incredibly delicious dishes prepared by a master chef.
The restaurant space itself is a work of art; modern yet elegant with a buzzing bar that mixes tasty cocktails like the “Charred Pineapple” with Aleppo Pepper, Bourbon and East India Sherry. In Otium’s giant open kitchen, Timothy Hollingsworth, former Chef de Cuisine at The French Laundry in Napa, and his staff assemble a spectacular array of small plates to share.
The most talked about dish here is the Foie Gras Funnel Cake (pictured above), a high/low amalgamation where a French delicacy meets a deep fried carnival treat and together make sweet, sweet love. Otium’s raw bar creations, including the Hiramasa with Romaine, Korean Chili and Shishito Soy, are also not to be missed. Other favorites of mine include the Spinach Fusilli with Egg, Bacon, Clam and Crème Fraîche and the Duck with Leeks, Apricot, Black Sesame and Cashews.
Otium is located at 222 So. Hope Street, Los Angeles.
Hiramasa with Romaine, Korean Chili and Shishito Soy
Hamachi with Charred Eggplant, Padron Pepper and Pimenton
Spinach Fusilli with Egg, Bacon, Clam and Crème Fraîche
Duck with Leeks, Apricot, Black Sesame and Cashew
Lamb with Pine Nuts, Pole Beans, Tomato and Yogurt
Vanilla, Apricot and Orange Tart
Delicious cocktails
A big open kitchen
A modern and elegant dining room
Like The Broad next door, Otium is a work of art.
