Restaurant review: Otus Supply

(From left) Whom Bloom, partner, Myles McVay, chef and partner, Scott Myrick, partner, and Ian Redmond, beverage director.

A mural by the artist Kobie Solomon adorns one of the walls of the restaurant.

The restaurant is 10,000 square feet and seats 150.

A mural by the artist Kobie Solomon adorns one of the walls of the restaurant.

One of the two bars in the dining area.

Chef and partner Myles McVay works in the kitchen. =

Otus Supply opened in December.

Circular doorways separate the dining areas.

Guests can dine with a view of the kitchen.

A second bar with a stage sits at one end of the restaurant.

The bar next to the music venue.

Castellane Verdi with pistachio, egg yolk and part broth.

Indianbrook trout with Yukon potato, dill, and shallot.

Hang Up Your Hang Ups. Diplomatico Reserva Exclusiva rum, Carpano, tamalnd, coconut, black garlic, and pink peppercorn.

A Ferndale Gin and Tonic.