Otium presented a unique and challenging opportunity: create a ground-up restaurant on a new bridge in the heart of the economic and cultural center of Downtown Los Angeles. Chef Hollingsworth’s vision was to transport the guests from this concrete metropolis to Napa Valley via his point of view and exploration of familiar comfort dishes, working with locally sourced ingredients and maintaining a strong connection to nature. The resulting design dovetails and supports this concept from the moment you spy the 170 seat restaurant through the 100 year old olive trees of the Broad Museum plaza or perched over Hope St. like tree house in one’s backyard.