What you're eating at Otoño - Los Angeles Times

What you’re eating at Otoño

Pulpo a la brasa, estrella braised Spanish octopus, summer bean botifarra, chimichurri from Otoño.

Pulpo a la brasa, estrella braised Spanish octopus, summer bean botifarra, chimichurri from Otoño.

(Kent Nishimura / Los Angeles Times)

Oct. 4, 2018 9 AM PT

Eating at Otoño in Highland Park

The Mariscos paella.

(Kent Nishimura / Los Angeles Times)

Eating at Otoño in Highland Park

Orange peels, slices, lime slices and lemon slices.

(Kent Nishimura / Los Angeles Times)

Eating at Otoño in Highland Park

The ajo blanco, chilled Marcona almond and garlic soup, charcoal grilled grapes, eucalyptus and vinegar.

(Kent Nishimura / Los Angeles Times)

Eating at Otoño in Highland Park

The vaca vieja, 10-ounce dry-aged New York strip, beef fat and charcoal potatoes with black garlic.

(Kent Nishimura / Los Angeles Times)

Eating at Otoño in Highland Park

A view of the dining area.

(Kent Nishimura / Los Angeles Times)

Eating at Otoño in Highland Park

Executive chef and owner Teresa Montaño.

(Kent Nishimura / Los Angeles Times)

Eating at Otoño in Highland Park

Mariscos paella, top left, pulpo a la brasa, top right, croqueta de jamon, bottom left, vaca vieja, and bottom right, ajo blanco, with a Gin Tonic Classico.

(Kent Nishimura / Los Angeles Times)

Eating at Otoño in Highland Park

Bar director Josh Suchan pours a Gin Tonic Classico.

(Kent Nishimura / Los Angeles Times)

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