The menu at Otium draws on the many flavors of chef Timothy Hollingsworth’s California upbringing. You might sample falafel, oxtail tart, arroz con pollo, or rigatoni and snap peas while sitting in a clean, open space. Otium is built on a simple philosophy: Hollingsworth believes in the tradition of shared recipes, memories connected to flavor, and the power of a family meal. All of those beliefs can be found in both his professional and his personal kitchen. When he can, he enjoys cooking for his family, using Campbell’s Soup and some creative touches to mimic his mother’s dumplings.
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