Otium

We are looking to rebuild our team at Otium, with key management positions as well as hourly. If you are interested, please send your resume to [email protected]. Tag a friend who you think would be a great addition to our team. #OtiumLA #HiringNow

We are looking to rebuild our team at Otium, with key management positions as well as hourly. If you are interested, please send your resume to [email protected]. Tag a friend who you think would be a great addition to our team. #OtiumLA #HiringNow

The past year has been incredibly difficult for the entire hospitality industry; nonetheless, with things progressively looking up we are excited to safely work towards reopening our doors to welcome all of our neighbors, friends, and family back for dining at Otium. We will be sharing some exciting updates in the upcoming weeks through email and social media, so please if you are not yet signed up for our newsletter - head over to our website www.otiumla.com to sign up and stay informed. #otiumla #reopeningsoon

check out this article from UPROXX "Escape The Winter Doldrums With These Warming Bourbons" and see which bourbon our bar director Chris Amirault is into -> https://uproxx.com/life/best-warming-bourbons/

Our bar director Chris Amirault shares one of his favorite beers to go with Super Bowl party foods on Mandatory -> check it out!

Casey Goode shares her guide to Downtown LA in Harper's Bazaar and Otium was one of her go to spots, click below to see!

See where we fall in the Institute of Culinary Education's 2020 trend predictions!

Variety "Amirault thoughtfully analyzes scenarios and takes a multifaceted approach when creating movie-themed cocktails. Once Upon a Time in Hollywood (nominated for four SAG Awards) makes the cut via Otium’s Bounty Law, and owes its provenance to Leonardo DiCaprio’s character Rick Dalton, his black-and-white TV Western and his penchant for overindulging in whiskey sours. Amirault’s variation on the whiskey sour substitutes egg whites with a textured Beijing meringue made from Chinese yogurt, lightly torched in a salute to the film’s fiery climax." Read more below!

PUNCH "At Otium in Los Angeles, bar director Chris Amirault has termed this technique blended syrup, owing to his use of an immersion blender to incorporate the sweetener and flavored liquid in question. (He notes that a whisk or a spoon plus a little bit of elbow grease will accomplish the job just the same.)" Chris Amirault

"The fish, which represents less than 1% of the world’s salmon supply, is gaining popularity with notable chefs around the country. Tim Hollingsworth of the L.A. restaurant Otium calls it prestigious because of the high fat content; he uses the belly for sashimi and raw bar specials, and roasts or grills cuts from the loin for an entree." Timothy Hollingsworth on Bloomberg LP

Shout out to Robert Parker Wine Advocate for including us in "The best bars in LA according to LA bartenders"! check it out: https://winejournal.robertparker.com/best-bars-los-angeles-

The #WPCHEFSERIES is going to be an epic summer bbq event with a great line up of chefs! Buy your tickets now:

Check out Jessi Malay 's dining experience at Otium on her blog now! https://jmalay.com/la-food-tour/