Does the global eclecticism of Providence or Spago qualify? Timothy Hollingsworth. Basic Iced Tea. Sign up for the This year’s JBF Rising Star Award winner, Timothy Hollingsworth of the French Laundry, gives us some great seasonal ingredient match-ups to make the most of late summer’s incredible bounty. A recent brunch menu included takes on Mexican pozole, Egyptian To get to Otium, you inch across Bunker Hill, through pre-concert Music Center traffic, past the commercials perpetually being shot outside Disney Hall, and to a parking valet just a few steps past the Broad, whose heroic corrugations are bathed in white light. I love the studied informality. Richard Corrigan puts a pescatarian spin on the traditional Scotch egg with his Smoked cod recipe, while Marcello Tully’s Brazilian street food recipe incorporates salt cod with crispy Acarajé. (Hollingsworth likes playing with intensities of brininess.) Fluke is bland, so the fishiness is amplified with dots of marinated salmon roe. Classic Tomato Soup Recipe. Directions: 1. Here it is: Ingredients: 3 tablespoons mirin 3 tablespoons sake 1/2 cup white miso paste 1/3 cup sugar Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick Vegetable oil, for grilling. . At a place like Otium, you might reasonably expect the falafel to surpass the stuff you’re used to getting at places like the Hummus Bar & Grill or Kareem’s, but it is a little stodgy here.
Most Popular. newsletter Potato Gnocchi Recipe. Sommelier Elizabeth Huettinger has a knack for selecting high-acid wines that pair well with modern cuisine.
This recipe from chef-owner Timothy Hollingsworth of Otium in Los Angeles creates a succulent turkey. The experience is so overwhelming that it may not be until your fifth or sixth visit that you notice the mammoth Damien Hirst fish mural painted on the building’s side.So there is a smoky bowl of roast carrots splashed with an herb-forward version of the Mexican seed sauce pepián, with a smear of tart cream just under the rim; a dense disk of tart crust layered with stewed oxtail, orange and bitter dressed greens; cockscomb-shaped pasta tossed with a lightened Hollingsworth honors the current vogue for Middle Eastern flavors with a beef tartare tricked out with drained yogurt, mint and bulgur to resemble a plate of Lebanese Chef Tim Hollingsworth works alongside his crew at Otium.Raw, pale slivers of the flounder-like fish fluke, lightly cured with zest from the oddly shaped citrus called Buddha’s hand, are laid onto crisp, lacy crackers made from black rice. 1. ; brunch 10:30 a.m. to 2:30 p.m. Sat.-Sun. You may occasionally receive promotional content from the Los Angeles Times. L.A. plans to keep the 15% cap on fees charged by Uber Eats, Postmates and other delivery services in place until restaurants can fully open.For 10 years, downtown L.A. was booming with a youthful, renegade vibe. Sommelier Elizabeth Huettinger inspects the wine cellar.The Otium shares space with the Broad museum, so artful touches abound in the restaurant.What is an ambitious restaurant in America at the moment? The gummy spaghetti with sea urchin, a Japanese-Western standard, falls short of the versions you find at the best But the restaurant is new — I suspect that the various strands of Hollingsworth’s cooking will come together into a coherent cuisine over the next several months. What’s most interesting is Full bar. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. He won the Pulitzer Prize in criticism in 2007 and was a finalist again in 2011. I’m not fond of the concept of decadence when it comes to food, but this is real end-of-empire stuff, the brunch of time’s demise.Otium is the ambitious new restaurant from Timothy Hollingsworth located at the Broad museum in downtown L.A.Chef Timothy Hollingsworth opens a museum-worthy restaurant in downtown L.A.Raw bar, $12-$18; smallish plates, $13-$26; largish plates, $18-$55; desserts $9-$14.Lunch 11:30 a.m. to 3 p.m. Tues.-Fri.; dinner 6 to 10 p.m. Tues., Wed. and Sun.
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