Elderly men dressed as elderly women once sold comfort food to Americans as a cure-all, touting its ability to alleviate the symptoms of broken-heart disease and not hitting enough home runs. Celebrate gastronomic ingenuity with today's Groupon: for $30, you get $60 worth of inventive comfort cuisine and drinks at Otom, the sister restaurant of Moto.
Executive Chef Thomas Elliot Bowman's imaginative current menu sports savory starters such as cardon soup with a 63-degree egg, pancetta, and pine nut bagna cauda sauce ($9). Main courses include smoked pork chop with corn panna cotta, crispy kale, and sauce piquillo ($21), and the fresh fish plate of the chef's daily selection (market price), which can be complemented by a cast-iron side of mac 'n' cheese with trofie noodles, sweet peas, béchamel, and goat cheese ($8). Otom's desserts, such as vanilla parsnip pie ($9), will make you feel as if you were a kid with a million-dollar check and a fake ID.
Otom, housed in a former art gallery, has a minimalistic, elegant interior with exposed brick and a fireplace that constantly burns blank CDs. Sip libations such as the Pale Moon cocktail (True North vodka, lychee syrup, house sour, and vanilla bitters, $11) while seated at a large communal table or at your own table gussied up with orange daisies.
This deal is not valid on New Year's Eve or with any other offers. Dine-in only.
- His BLT likewise skips the typical crispy bacon, watery lettuce and flimsy tomato in favor of luscious magnificent tender braised pork belly, bright neon romaine puree, and heirloom tomato jam. – Michael Nagrant, Centerstage
Time Out loves Otom's down-to-earth take on molecular gastronomy:
- While there’s still a bit of frothing, foaming and dehydrating going on, the majority of the dishes deftly dress up classics-mac and cheese gets double-smoked bacon and truffled white cheddar, braised short-rib meat is stuffed into ravioli and coupled with candied sweet potato, and its banana split is somewhat deconstructed, isolating the flavors to remind you just what makes up a classic in the first place. – Time Out