The most exciting block in Los Angeles may be the stretch of Grand Avenue downtown where the Broad museum opened last fall, soon followed by Otium, its exquisitely appointed restaurant. Timothy Hollingsworth, a former chef at the French Laundry, commands the wood-fired stoves in the open kitchen, turning out beautiful dishes with big flavors: lightly cured amberjack with yuzu, smoked tangerine, and chicharrón; octopus with mole and peanuts; and even a foie gras funnel cake.
Although it is not mentioned on the menu, some of the beef is sourced from Brian Flannery, the famed Northern California purveyor.
The short wine list delivered to the table is just the beginning: To see all of the approximately 300 selections, request the iPad wine list.
An enormous Damien Hirst mural, Isolated Elements, covers the south facade of the restaurant.
Otium, otiumla.com (main courses, $28–$85)