It would be hard to stand out next to a multi million dollar museum.
Otium manages. The new restaurant from Chef Tim Hollingsworth (of French Laundry and Barrels and Ashes fame) is set in a grove of 100 year old olive trees, with massive windows showcasing the modern interior. Inside the kitchen blends into the dining room with the wood fired oven as a centerpiece. At Otium you can expect a modern American menu. There's three day marinated lamb leg. Pumpkin soup with torched maple butter. Gyro pizzas. Along with food they have a promising bar program which focuses on the ingredients themselves moreso than overall names. Parking may be a little hard but they do have valet, and there's a red line station not too far of a walk away. If you do go make sure to try the lamb.
222 S Hope St, Los Angeles, CA 90012
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| Peruvian style scallops |
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| Three day marinated/roasted lamb leg |
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| Gyro pizza |
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| bar |
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| Meat aging room |
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| Vanilla ice cream, grapefruit granita soda |
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