Otoño

"A popular restaurant contributing to LA's diverse food scene." - Eater Staff

"Otoño in Highland Park is a great place to kick off a night of bar hopping on Figueroa, preferably with one of their goblet-sized gin tonics. The tapas at this modern Spanish restaurant can be hit or miss, but there are notable wins, like garlicky gambas and a simple, delicious pan de tomate with a thick layer of tomatoey pulp. Still, the main event of an evening at Otoño is their paella with premium socarrat— the crispy, toasty edges of rice that Spaniards obsess over. There are a few styles to choose from, but we love the mariscos paella with big prawns and a dollop of aioli that moistens the rice’s crust." - sylvio martins, garrett snyder

"Swing into Otoño for chef Teresa Montaño’s expertly-crafted Spanish menu. Sip on a well-made cocktail or some cider while nibbling on delicate ribbons of jamón Iberico de Bellota or boquerones y mantequilla to start. Sharing a large pan of paella is a must, and the negra is particularly excellent." - Cathy Chaplin, Eater Staff

"The tapas at this modern spot in Highland Park can be hit or miss, but the paella (and goblet-sized gin tonics) make us happier than a (Spanish?) clam. From the four varieties to choose from, the mariscos paella is our favorite with its big prawns, tender squid, and dollops of tangy aioli that moisten up the socarrat. It’s that thin, crackly crust that Otoño gets right every time, giving every spoonful all the burnt, crispy bits we want." - sylvio martins

"Otoño in Highland Park is a great place to kick off a night of bar hopping on Figueroa, preferably with one of their goblet-sized gin tonics. The tapas at this modern Spanish restaurant can be hit or miss, but there are notable wins, like garlicky gambas worth ordering twice and a simple, delicious pan de tomate with a thick layer of tomatoey pulp. Still, the main event of an evening at Otoño is their paella with premium socarrat— the crispy, toasty edges of rice that Spaniards obsess over. There are a few styles to choose from, but we love the mariscos paella with big prawns and a dollop of aioli that moistens the rice’s crust. photo credit: Jakob Layman photo credit: Jakob Layman photo credit: Jakob Layman photo credit: Jakob Layman" - Sylvio Martins