Former French Laundry chef de cuisine Timothy Hollingsworth has opened Downtown's most anticipated restaurant.

A joint-venture with Bill Chait's Sprout restaurant group, Otium is located adjacent to the Broad Museum’s olive-tree-shaded plaza. It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces, setting the stage for an environment of highly eclectic, vibrant, and seasonal flavors.

Hollingworth's contemporary menu features things like lobster roll with celery salt chips; bucatini with egg, bacon, clam and creme fraiche; and pork belly with caramelized garlic, egg, rice and bok choy - balancing rusticity and sophistication, while the vibe is fine dining without the fuss. 

Ideal For

Brunch with the family, business lunch, dinner with friends

Signature Dishes

Tri-Tip with Fried Egg, Rice and Kimchi; Kale salad with Quinoa, Feta, Currant and Almond; Falafel with Eggplant, Cucumber, Meyer Lemons and Chickpea; Bucatini with Egg, Bacon, Clam and Crème Fraîche.