Tim Hollingsworth is a chef with some serious kitchen credentials. He was schooled by Thomas Keller as the chef de cuisine at The French Laundry before opening his own BBQ joint in Studio City. Hollingsworth’s new restaurant Otium, a throwback to the Latin word for leisure, is in The Broad museum complex in downtown Los Angeles.
From the foie gras funnel cake to the black cod with charred onion, clams and Maggi seasoning, Pulitzer Prize-winning food writer Jonathan Gold says there are a number of thought-provoking dishes to try.
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Recommendations: The foie gras funnel cake; raw fluke with black rice, salmon roe & Buddha’s hand; roasted carrots with pepian, avocado & cilantro; black cod with burnt onion, clams & sea beans; and lamb with pine nuts, pole beans, tomato & yogurt.
Location: 222 South Hope Street, Los Angeles, CA 90012 | (213) 935-8500