Broad museum los angeles

Broad museum los angeles

Broad museum Los Angeles

If you want to touch the world and understand it better, there’s no better way of doing this than by visiting museums. Not only do they provide you with a window into the different histories of places and cultures, they also offer a glimpse into different time periods, ranging from the prehistoric age to the contemporary. These visited museums even include insights of the likes of the prehistoric aliens that once roamed the earth. The Smithsonian Museum, Centre of Austrian Art and the


The agreement also includes an $8.5-million government share of the cost of the museum's outdoor plaza and government payments of up to $30 million to reimburse Broad for building the museum's underground parking garage. Under that buy-back provision, the garage eventually will be government-owned. The museum includes a free-standing restaurant on its plaza, Otium – Latin for "leisure time" – which Eli Broad developed with Bill Chait of République and Bestia restaurants. It features Timothy Hollingsworth, a former head chef of The French Laundry in Napa Valley, as executive chef.

Integral to the development of The Broad has been the improvement of the streetscape on Grand Avenue and construction of public amenities that include a 24,000-square-foot public plaza, landscaped with a grove of 100-year-old Barouni olive trees and a tilted lawn; a new mid-block crosswalk and planted median, connecting The Broad on the west side of Grand Avenue with MOCA and the Colburn School on the east; and a pair of wide stairs and an elevator connecting the plaza with the planned Hope Street Metro Regional Connector Rail station at 2nd Street.

At the western end of the plaza will be Otium, a new free-standing restaurant developed by Bill Chait and Chef Timothy Hollingsworth that will open in fall 2015. A native Angeleno, Chait is known as the developer and operator of restaurants including the nationally acclaimed Test Kitchen, République and Bestia. Chef Timothy Hollingsworth was formerly the chef de cuisine at The French Laundry in Napa Valley. Featuring an eclectic menu that focuses on both refined and rustic techniques, Otium merges indoor and outdoor spaces by utilizing wood fire rotisseries, a mezzanine garden and an open kitchen. (Sourcebroadfoundation.org)



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