Wine Director Katie Putterlik, a Los Angeles native, curates a diverse selection at Otoño, complementing the Highland Park restaurant’s progressive Spanish cuisine. Having fun along the way, she corrals an expansive list of wines, primarily from Spain, but also California and other worldly regions, focusing on up-and-coming producers, bottles with a sense of place, and those with indigenous varietals and practices. The playful, approachable list—and its large by-the-glass collection—encourages guests to explore new wines and expand their palates.
Her affinity for natural selections also guides the program, and extensive server training empowers her team to feel comfortable discussing wines and regions. Fully invested in Otoño’s food, drink, design, and overall ethos, every staff member evokes impactful passion that delivers a holistic neighborhood dining experience.
Throughout a career in wine-centric East Side restaurants, including award winning Noir Food & Wine, Katie cultivated a sense of exploration by highlighting underrepresented wine regions alongside equally adventurous cuisine. After a travel hiatus to India and Mexico, Katie helped launch Claud & Co Eatery, a neighborhood-centric concept with monthly changing menu themes. She then helped the group open Bacchus’s Kitchen, an Altadena neighborhood wine bar and restaurant in 2015, serving as Director of Operations and Event Coordinator.
Katie developed a friendship with Teresa Montaño when Claud & Co. collaborated on events with Montaño’s Ración restaurant, and a friendly chat over coffee in early 2018 turned into the opportunity to lead Otoño’s wine program.