In Spanish there is a saying, cosas cambios, which means, things change. In few places is this more evident than in the South Bay, where the real estate map is perpetually shifting—quickly, in some cases dramatically, and block by block.
Nestled at the end of a 24,000-square-foot public plaza adjacent to contemporary art museum, The Broad, is just what Otium, the restaurant, has come to dene.
Here, a conversation with David Montalba, FAIA, SIA, LEED AP, proves that when it comes to restaurant design, presentation is not just about the plate. It’s an absolutely crucial component of the dining experience as a whole—and the restaurant itself.
The backbone of the SOL Cocina Playa Vista menu begins with Antojitos (or “traditional Mexican snack foods”), kicking things off with avocados, which are diced and mashed into two variations of guacamole: Naked Guacamole, with cilantro, lime, onion, Serrano chiles and tomato, and Guacamole SOL, with mango, tequila, onions, goat cheese, pepitas and cilantro.
