Reservation

Otium, The Concept.

Otium is a contemporary restaurant that draws from the rich culinary heritage of

Chef Timothy Hollingsworth. It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities. Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest,

most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.

Timothy Hollingsworth, The Chef.

Chef Timothy Hollingsworth’s 13 year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.

Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015, he opened Otium, a Contemporary American restaurant next to The Broad. A longtime LA favorite, Otium’s sophisticated, yet accessible menu features eclectic, vibrant, and seasonal flavors. In 2018, he opened C.J. Boyd’s at The Fields LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. He is currently working on expanding the Otium brand in other major cities as well as developing a concept called Chain with B.J. Novak.

Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In 2018, he competed on Netflix’s The Final Table, a global culinary competition series. He lives in Los Angeles with his wife and four kids, two dogs, and an urban farm.

The Space, The Design.

To complement the approachable elegance of Hollingsworth’s cuisine, the interior design of Otium can be characterized as sophisticated rusticity. A strong but limited palette of natural materials both inside and outside – steel, glass, wood, copper, stone and ceramics – were chosen to create perfectly imperfect spaces that are both raw and refined.

The design is an artful mix of old and new, honest and refined, that echoes the menu’s offerings and a cocktail program. Like downtown Los Angeles itself, Otium has roots in the past and aspirations for the future.

Otium in the press

For press and media inquiries please contact: Press@OtiumLA.com

Zagat

14 Most Anticipated Openings Across the U.S.

Read more

Eater

The Definitive Guide to Fall’s Most Anticipated Restaurant Openings, 2015

Read more

Life & Thyme

Otium, Chapter 1

Read more

Food & Wine

A Broad Vision for Los Angeles

Read more

Outlet: Los Angeles Times

Damien Hirst Mural to Adorn new Broad restaurant Otium

Read more

Departures

Dining Agenda: New Restaurants and Food News this September

Read more

Travel + Leisure

Amazing New Museum Restaurants: Come for the Culture, Stay for the Eats

Read more