A brilliant translation of Mexican street corn into a refined Italian pasta. The agnolotti are filled with a sweet corn purée and balanced by the sharp acidity of lime and the warm heat of chili, providing a unique and highly satisfying flavor profile.
Tips from diners
This is a seasonal favorite. If it's on the menu, order it immediately—the balance of sweet corn and spicy chili is perfect.
The restaurant's absolute signature. A refined and vibrant green take on carbonara, the pasta is perfectly al dente and topped with a slow-cooked egg yolk that is mixed at the table to create a silky, rich sauce balanced by the smoky bacon.
Tips from diners
Make sure to mix the egg yolk thoroughly into the pasta while it's still hot. It's the key to the incredible texture.
A beautiful and texturally interesting dessert. The white chocolate mousse is remarkably light and airy, balanced by the natural sweetness and acidity of whatever fruit is in peak season, offering a bright and sweet finish to a big meal.
Tips from diners
It's much lighter than it sounds. The fruit really helps to balance the richness of the white chocolate.
A refined and luxurious seafood dish. The scallops are cooked to achieve a perfect golden crust and paired with an earthy, rich cauliflower purée and a generous shaving of seasonal black truffles, providing a deep and satisfying savory profile.
Tips from diners
The cauliflower purée is incredibly smooth. It's the perfect base for the rich truffles and sweet scallops.
A showcase of the kitchen's mastery of the wood-fired oven. The cod is incredibly tender and flaky, with a subtle smokiness from the grill that's highlighted by a bright and aromatic blend of fresh local herbs and citrus.
Tips from diners
The wood fire really makes the difference here. It's much more interesting than a standard pan-seared fish.
Chef Timothy Hollingsworth's Otium is a grand, high-ceilinged space that reflects the artistic energy of its neighbors. The restaurant centers around an open kitchen and wood-fired oven, producing a highly personal menu that explores the diverse flavors of modern America with world-class technical skill.
Otium is very popular, especially for dinner after a visit to The Broad. Book at least a week in advance via their website or Resy.
The open kitchen is the centerpiece of the restaurant. If you enjoy watching the action, try to get a seat with a view of the team at work.
It's the perfect place for a sophisticated lunch or dinner before or after visiting The Broad museum next door. It really captures the artistic vibe of the area.
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