Otium

Before you head inside to The Broad, take a moment to admire this Bunker Hill beauty from across the sprawling plaza out front: It's a spectacular standalone, steel-glass-and-wood structure that sits in the shadow of the museum. The space itself feels wine-country contemporary with its salvaged woods, olive tree-surrounded patio, and dramatic open kitchen centered around a wood-burning oven—not all that surprising, since chef Timothy Hollingsworth spent more than a decade in Napa, including a stint at French Laundry. Here he’s doing seasonal, contemporary-rustic fare with highlights including a smokey wood oven-roasted cabbage, a delicate Ora King Salmon Tartare plated with Tamaki rice, a Beef Short Rib with root vegetables, and an egg-topped Spinach Bucatini in a creamy clam sauce.
How to book: via the restaurant’s website.