Bartender, Beverage Director

Chris Amirault

"From my previous post - I obviously had to make ice cream, duh. Kabocha Squash served in its beautiful burnt shell 😍 We’ve all been burned before. We’ve all gone thru a fire or two, but it doesn’t take away from the beauty we hold inside. I love making ice cream and writing emotional captions 😛 . . . . #dessert"

"One of three desserts from Providence for our Sugar High Series by Chef Mac. Figs, Valrhona Orelys, Walnuts and Smokey Ice Cream 😋 . . . #SugarHighSeries"

"Every birthday party my mom use to make us gelatinas. If you’re Mexican, jellos are a huge part of your pastry repertoire haha. This dish was inspired by my moms peach jello. With a little lemon verbena and toasted oat. . . My first course for our second Sugar High Series 🍑 . [ 📸 by: @gmasinas ] . . . #SugarHighSeries"

"Cord Dogs for our Carnival Party 🎈 Hazelnut / Passion Fruit / Kaffir Lime eclairs. One of the dishes from last night’s Sugar High event by @dominiqueansel 👏 Looove! . . . . #SugarHighSeries"

"Vanilla Rum Tart with Pluots and Blackberries. Weekend Special 🤤 . . . . . . #patisserie"

"Huge thank you is in order for everyone who came out to our 4/20 Tasting Menu. I know some of you are bummed that you missed it, BUT worry not! Now is a better time than ever to announce our Secret Menu 😱🤓😈. Our Secret Menu will have a combination of Otium classics, cocktails by homies, and special reserve cocktails for all the big ballers out there. Stay tuned for our launch date 🚀"