“I don’t think it is about where you went to school or what restaurant you work in, but how much you care to learn and experience on your own that teaches you the most. I’ve been in the industry 23 years now, traveled, read, and tasted my way around the globe to see what intrigues me about food, culture and understanding how to do things at a certain level. I feel the need to constantly evolve and keep learning what is unknown.
With an emphasis on culture, environment, and progression there really are no boundaries in our style of cooking at Otus. We use the seasons to our advantage and work with people around us to improve our skills everyday. Creativity, local ingredients, sustainable practices, and well sourced product are paramount for sure. In an age where visibility somehow means credability, our approach tends to be more blue collar and visceral. I was born and raised in Detroit and believe that everything we work for has to be earned. We embrace doing everything we can from a very honest, heartfelt, ground up kind of way.
I also believe in a heavy dose of sarcasm, play in three bands, love riding motorcycles, enjoy a good bourbon, and hang out with my kids as much as possible. Eat, drink, play on repeat everyday.”
The menu is ever changing, just like our seasons. Much of it is rooted but not bound to regional Italian cuisine with nods to other cultures. Our naturally leavened breads and Neapolitan style pizzas will always be an Otus staple just like old times when commercial yeast wasn't available and bakers were discovering different things to do with their sourdoughs and woodfired ovens as a means not to waste.
Our dedication to sourcing great ingredients leads us to working with as many local farms and on the ground type people as we can. At Otus Supply you will also find a focused mixture of creative shareable plates, handmade fresh pastas and a few choice beastly type entrees. Simply put, our passion is to serve great tasting flavorful food made by people who care.