Archive for the 'Providence' Category

Providence

Providence is the best fine dining restaurant in Los Angeles. Chef Michael Cimarusti is a genius – his gift is taking the best ingredients and combining texture and flavor to highlight that ingredient. GM/Partner, Donato Poto is an extraordinary host and manager. When we arrived who was at the valet station? Donato!!!!!!!! He will do anything to run a tight ship. The service is extraordinary and sommelier Drew Langley is a true professional.

The restaurant has been completely renovated. It is beautiful, tasteful, elegant and very comfortable

P - new wallpapeer

The new wallpaper is perfect.

P - new room

A section of the new room

We BYO our wine and I will just post what we brought.

P- Champagne

2006 Launois Champagne

P - wine

1985 Bienvenue Batard Montrachet, Henri Clerc

P - Rioja

2003 Lopez Heredia Rioja Blanc

P - Chhateau neuf du pape

2011 Chateau Neuf du Pape Blanc Domaine du Pegau

P - wine 1996

1996 Beaune les Cras, Camille Giroud

P - Meuller

1998 Mueller-Gators Eiswein

Now for our spectacular meal – A+++++++++++ We never look at a menu – we just let the Chef surprise us.

P- scallop taco

Scallop “taco” with nasturtium leaves, bubu arare (baby rice crackers), lime, olive oil

P - clam chorizo

Clam Chorizo – littleneck clams, chorizo consomme, red pepper confetti, chorizo espuma

P= Tai Snapper

Japanese Tai Snapper, basil and ginger syrup, basil oil, pickled ginger

P - Goma Saba

Goma Saba (Japanese mackerel), Calabrian chiles, cilantro blossoms, pickled red onions, cucumber, lemon, bronze fennel

P - Butter

Butter and salt for bread

P - Bread

Bread service – seaweed, plain, bacon

P - foam

Unfortunately all you can see is the smoked halibut foam poured on  top – blanched English peas, olive oil, lemon zest

P - uni

Santa Barbara uni, tapioca, coconut milk, red curry, basil, mint, peanuts – “Thai influence”

P - Hairy Crab

Poached Hairy Crab, lime, shellfish consomme. scallions, diced and sliced nectarines

 

P - Spot Prawn with sauce

Santa Barbara Spot Prawns, peas, pea tendrils, prawn broth made with fennel, orange, madeira and the heads of the prawn

P - Beef cigars

Wagyu beef cigars, mayonnaise, celery leaf on top

P - Salmon

Columbia River King Salmon, wild French asparagus, morels, ramps, radish foam, smoked butter

P - sardine

Japanese sardines, roasted artichokes, tomato compote, ratatouille,  basil oil

P - Black Bass

Black bass, porcini mushrooms – this and our cheese course have incomplete descriptions – a lot of wine!

P - Cheese Cart

Cheese Cart

P - Cheese Plate

Cheese plate – I do know we had Comte cheese

This was a spectacular meal – it just doesn’t get better than this – absolutely A+++++++

 

 

 

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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