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When OTC opened in Brickell, the casual spot mostly played it safe -- serving grilled cheese, caesar salad, and charcuterie. But recently, something more ambitious was born. Jacob Anaya became OTC's executive chef after parting ways with Azul at the Mandarin Oriental. With his new gig, the chef switched his molecular gastronomy-inclined kitchen to an unassuming gastropub with counter service. Now the restaurant's menu is driven by craft beer pairings and eclectic, modern cuisine. Anaya offers sous-vide hanger steaks, eggs soft-poached in immersion circulators, Thai chicken wings, and Okinawan frites with tamarind sauce. OTC is still defining its new identity -- somewhere among burgers, beers, immersion circulators, and sous vide. But in the meantime, it's banking on something that transcends all cookery: great beers during dinner and $20 bottomless mimosas during brunch.