Archive for the 'Providence' Category

Providence

Providence serves lunch only on Fridays. Last Friday with a nice guest the Refined Palate Roving Reporter got to indulge at Providence. Because we are frequent guests, Chef Michael Cimarusti and GM/Partner, Donato Poto determined to spoil us and spoil is an understatement.

Wines were:

n/v Pierre Peters .350 ml

1995 Hermitage Blanc, Sorrel

1983 Cote Rotie, Chapoutier

I am not going to try to describe each dish. The pictures do the job.

Every dish was excellent.

Red grape/green Chartreuse and Sparkling Watermelon

Santa Barbara Spot Prawn Tartare/Nasturtium/Caviar

New Bedford scallop tartare, Australian Black winter Truffles, soba, nasturtium

San Diego Uni Tartlet, Soy Salt, WasabiBoat

Santa Barbara Prawns Ravoli

Pasta con Sarde

No Photos

Wagu Beef Tartare, Surf & Turf Oyster Plant, Nori Crème Fraiche, Nori foccacia

Wild French Cod

Mont Blanc-Vanilla Cake,chestnut crème fraiche, vanilla meringue

Mullberrys avocado sorbet, Leeche nut

Friday at Providence is a supreme treat not to be missed.

Providence

Roving Reporter treated himself and a friend to a long leisurely lunch at Providence. What an incredible luncheon it was! Providence only serves lunch on Fridays and Chef Michael does all the cooking.  If you have 3+ hours to invest in a fabulous experience, make a reservation and prepare yourself for a great treat. (All comments are from the Roving Reporter himself.)

Champagne to start from the Providence by the glass menu.

Duo of foie gras terrine: black truffle, candied walnuts and heart of palm, quince, pickled ginger, borridge flower…of course a few comments were made about the fact that we won’t be having foie much longer…what a dumb law…

Josephine’s clam fritter, yuzu koshu mayonnaise.  The Providence team of Michael and Donato are opening soon in W.LA with a “clam shack”…that will be a real treat.  This will surely be on the menu.

BYO White Wine.   The LeMoine wines are really special.  The bottles are the heaviest in the world with the deepest punt ever.

Pan fried Monterey abalone, yuzu juice…you don’t get abalone very often.  Michael loves serving really special ingredients.

Live New Bedford Scallop, Oscietra caviar, creme fraiche…wow, totally special…really wished the dish was bigger. I almost asked for an encore.

Wild Japanese sardine, artichoke, tomato, angel spice, chive…absolutely spectacular, every bite.

BYO Red Wine…my friend, a retired major wine merchant had visited the Grivot family many times.  He told some wonderful stories.

Charcoal grilled Maine lobster perigord truffle sauce… again absolutely delicious.  I’m not a lobster lover, but this was special and the sauce was off the charts spectacular.

Dover sole, Tahitian squash, sauce of vermouth and foie gras.. a dish like this demonstrates the chef’s skills as a buyer and as a preparer.  There aren’t two chefs in LA who could handle this sole this way.

Wild mesquite smoked striped bass, chanterelles, young broccoli, parmesan.  Once again a dish that showed total command, plus perfection and a chef who executes with precision and finesse.

Market cheese selection…a nice assortment and generous portion. Providence doesn’t stint on anything.

Creme fraiche, sable breton, financier, chestnut jam, vanilla mousse…a sweet, enjoyable ending.


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