Jonathan Gold dines at Otium, where the high meets the low

Written by

Otium - Tim Hollingsworth crop 590
Chef Tim Hollingsworth (Photo courtesy of Otium) (The original image is no longer available, please contact KCRW if you need access to the original image.)

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.

Find more restaurant recommendations from Jonathan Gold here.

Otium - Foie Gras Funnel Cake 2000
Otium’s foie gras funnel cake with strawberries, shaved fennel and balsamic vinegar. (Photo by Caroline Hollingsworth) (The original image is no longer available, please contact KCRW if you need access to the original image.)

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

Otium - Black Cod 2000
Black cod with burnt onion, clams and sea beans. (Photo by Sierra Prescott) (The original image is no longer available, please contact KCRW if you need access to the original image.)
Otium - Lamb 2000
Lamb with pine nuts, pole beans, tomato and yogurt. (Photo by Sierra Prescott) (The original image is no longer available, please contact KCRW if you need access to the original image.)