Eat, Drink | $$$$$
Across from the Broad museum, Otium is a mega-modern dazzler with soaring ceilings and an entirely open kitchen placing chef Timothy Hollingsworth’s eclectic palette of influences center stage. Foie gras funnel cake with fennel balsamic and luscious large formats of branzino or steaks with bordelaise gesture towards its air of special occasion-ness, without the uptight formality.