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An Exceptional Otium Dining Experience the Way it Ought to Be!
Located in DTLA next to the Broad Museum, Otium has brought elegant, innovative dining to Angelenos since December 2015 and, surprisingly, many delicious dishes for vegans as well. Looking at the menu online, we were unsure if the restaurant had vegan offerings, but we were promised we would dine well. Promises were kept! We feasted on dishes with beautiful presentations and friendly, attentive service beyond our expectations. We came early and were seated in the far corner of the restaurant opposite the impressive wine cellar encased in glass, complete with a ladder to reach the very tall shelves reaching skyward. The restaurant is large, spacious, and airy with floor to ceiling windows providing natural light for daytime dining and an opportunity to enjoy the nighttime downtown skyline.
![]() ![]() We waited only briefly, giving us time to enjoy the striking ambience that features earth-tone furnishings from the grey-beige wooden floor to the gray and beige ceramic dishes that make the foods look so inviting.
Sumac, for those unfamiliar, is a red berry that's dried and ground into a coarse powder commonly used to sprinkle over Middle Eastern dishes. Sumac, which lends a tart, lemony flavor, is one of the seasonings included in making za'atar, and is often sprinkled over rice, vegetables, and even added to hummus. Incorporating sumac into a salad dressing was a sparkling innovation resulting in one hell-of-a tasty dressing.
Our next inventive creation was the Falafel, a must-have dish that was as much a delight to the eye as it was to the palate. Attractively plated were four crisp-fried falafel balls sitting on a tuffet of Aleppo pepper-infused hummus that gave the hummus a reddish hue and a lively touch of spice. The falafel was in good company with purple wedges of pickled eggplant and Persian cucumbers and was garnished with generous sprinkles of Aleppo pepper. The finishing touches were the paper-thin slices of Meyer lemon, sprigs of cilantro, and an edible nasturtium leaf. This dish is normally topped with yogurt, but the thoughtful chef turned it vegan by simply leaving it out.
At Otium, many of the tomatoes served were heirloom and so were some of the serving pieces that may have come from great grandma's worn silver collection. Most of the silver had worn away, but the pieces were still so attractive and eye appealing no one wanted to toss them out. They had found a new home where they are still loved and valued. With the last bite of pasta so hearty and satisfying, we knew our meal had concluded. Each of the dishes we ordered might be considered small plates, yet each was the perfect size for the two of us to share. Blair apologized there were no vegan desserts but he could bring a bowl of fresh Cherries and Berries. We're glad we didn't resist because that was no ordinary bowl of berries. Making it special were macerated cherries and slices of candied rhubarb scattered among the bright red raspberries and strawberries accented with jumbo blackberries. To give they eyes an extra little treat, the chef added a few leaves of baby sorrel with burgundy red veins.
Then, our friendly guide asked if we would like to meet Chef Timothy Hollingsworth, the executive chef and owner of Otium. The chef was warm and gracious and surprised us when he said he had jumped onto the vegan path for the last three weeks. He expressed familiar words when he volunteered that he felt lighter and more energetic. Chef Timothy has a flair for inventive dishes, both vegan and non-vegan creations, that not only taste delicious, but also look irresistibly tempting. He seasons his foods with delightful flavor highlights and flourishes them with unique herbs. The large party at the tables nearby ordered Whipped Lardo, Brioche, Egg, Truffle, definitely a non-vegan starter but so attractive we asked if we could take a photo. Learning his craft working 13 years under the guidance of Chef Thomas Keller of the French Laundry in Napa, California, Chef Timothy rose to Chef de Cuisine, then Sous Chef. In 2010 he won two Rising Star Chef of the Year awards, one from the James Beard Foundation and the other from the San Francisco Chronicle. The menu at Otium serves as an impressive resume demonstrating his skills at creating dynamic dishes, yet he never attended culinary school.
![]() We're glad we came early in the evening for a quieter dining experience. Between the contemporary music and a room full of chatty diners, it can get pretty noisy once the restaurant fills up. Still, Otium is an exciting and intriguing place for everyone, including vegans, to dine and experience exceptional cuisine and outstanding service the way it ought to be.
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