When reviewing the newly opened Los Angeles restaurant Otium in early 2016, critic Jonathan Gold called it "L.A.'s most ambitious new restaurant in years," stating that "[chef] Timothy Hollingsworth seems to be trying to do no less than to reinvent what an American restaurant might be."
Several years on, Otium has only grown more celebrated. And at its multifaceted space in the Broad Museum complex downtown, it's one of the city's most impressive venues for a private dinner or event.
With a vertical garden, wood-burning ovens, and a soaring indoor-outdoor space, the restaurant is visually striking, without question. It's also ideal for events, in that its many spaces can be configured for groups of all sizes and for all occasions.
Hosting an intimate dinner party? The Chef's Table, a live edge oak table positioned between the indoor dining room and the open kitchen, gives up to twelve guests a front-row view of the chefs in action. The rooftop Garden Mezzanine, with the vertical garden's twenty-four towers of herbs and lettuces on all sides, offers two large tables, seating up to 32.
The Hope Dining Room, a semi-private indoor dining room, is right next to the two-story wine cellar, and can accommodate 36 seated or 50 standing. A buyout of the Patio allows your party to experience its many charms -- a gas fire pit, a wood-fire rotisserie -- overlooking a pleasant grassy park, for up to 65 guests seated or 80 standing.
And for the largest events, combine all the spaces for a full buyout, for up to 200 seated guests or 300 standing.
Every event will showcase Hollingsworth's ambitious, exciting, internationally-inflected cuisine. A look at his current dinner menu gives a sense of his style: Baja Kanpachi with a Southeast Asian influence, with jackfruit, tamarind, and galangal; simple Santa Barbara Spot Prawns with charred lemon. A grilled fish with tamarind, tomato, and fennel is beautifully done.
Desserts have a sense of humor -- like the "Creamsicle Pavlova" with blood orange, vanilla, and shortbread. And the cocktails are as ambitious as the cuisine, like the "Chengdu Taste" with tequila, Szechuan cucumber, Beijing yogurt, matcha, and lime.
Creative fare, a stunning space, and event expertise? It's hard to think of a better venue for a truly memorable private dinner.