An Incredibly Satisfying New American Restaurant 🙌

Right next to The Broad museum, on a grassy lawn, stands a sleek red modern building. 🏛️🔴 As night falls, the place comes alive with energy. Push open the heavy glass door, and you’re greeted by a floor-to-ceiling wall cabinet filled with all kinds of bottles. 🍾 High ceilings, stylish diners, and servers with strong Valley accents—every detail screams “New American” in the best way possible. ✨ 49-Day Dry Aged Gold Label Snake River Farms Ribeye This steak’s name is as impressive as its taste 🥩 It easily outshines so many other New American restaurants—even surpasses dedicated steakhouses. Paired with their house-made Bone Marrow Vinaigrette, it’s pure heaven on a plate. 😇🍴 Unlike many other tartares, Otium’s Ora King Salmon Tartare doesn’t rely on heavy sauces 🐟 Instead, it’s lightly dressed with Japanese soy sauce—each bite feels like a trip to Japan. 🇯🇵 But here’s the twist: the chef subtly incorporates Korean influences 🇰🇷 You wrap the tartare and rice in shiso leaves—an unexpectedly brilliant combination. 🌿🍚 Liberty Farms Dry Aged Duck Breast 🦆 “Dry-aged” might sound overused these days, but Otium truly honors the craft. Crispy skin, tender meat, with tangerine peel and fermented black bean notes—all complemented by a Cantonese-style sauce. 🇨🇳 Every bite makes you appreciate how a great chef must travel, taste, and learn from the world. 🌍👨🍳 Personal Rating: 9/10 ⭐ #LosAngeles #LAFood #MyFoodDiary #LALife #LATravel #LAWeekends #FoodieLife #NewAmerican #OtiumExperience #SteakLover #FineDiningLA #DTLAEats