Otium is a contemporary restaurant that draws from the rich culinary heritage and experiences of 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 con-temporary art museum, The Broad, Otium strips away the formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambiance, 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. 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 highly eclectic, vibrant, and seasonal flavors. 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 – 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. Like downtown Los Angeles itself, Otium has roots in the past and aspirations for the future.