I have done many write-ups about Providence. This meal just reinforces my position that this is the finest dining experience in Los Angeles as well as being one of the best restaurants in the country. Chef Michael Cimarusti was not there for our meal but his team headed by Tristan Aitchison, chef de cuisine and Amy Wolf, sous chef performed to perfection. Each dish was exquisite in presentation, the flavor combinations were superb and the execution was extraordinary. A friend of ours joined us for dinner and his culinary knowledge is extensive — his comment to the Chef “Yours was one of the top ten restaurant meals I’ve had and the experience was perfection in every way.”
We BYO our wines and I will just let you see our wine journey through pictures.
Now for the perfect food – again I am going to let the photos tell most of the story of this extraordinary dining experience.
“dark and stormy” – Dark rum gelee topped with ginger beer foam with lime
This was the presentation tree for the next course
“Scallop Taco” – scallop tartare, sushi rice in a nasturtium leaf wrapper
Little neck clam, bell pepper, chorizo set in chorizo consomme and clam juice
Grilled Kumamoto oyster, American caviar, smoked Champagne beurre blanc served warm on a heated brazier
At the back of the photo – cured salmon gougeres, in the middle smoked creme fraiche with salmon caviar and herbs and in the front crispy salmon skin – this was an unbelievable course – the one bite gougere was perfect and breaking up the skin and dipping it in the creme fraiche just amazing
Presentation of the next course
The dish opened revealed Japanese Tai snapper sashimi, diced rhubarb, burdock, fresh shiso
Live scallop sashimi from New Bedford,Mass layered with black truffle and smoked toasted sesame – absolutely incredible
Liver terrine, toasted brioche, nori, sorrel, port wine reduction
Bread service – bacon brioche, nori focaccia, regular bread rolls served with Rodolphe le meunier butter
Sea Urchin served on nori focaccia, black truffle butter, lardo de belota – I was in uni heaven!
Santa Barbara Spot Prawn served with Rodolphe le meunier drawn butter, prawn roe liver
Grilled Alaskan king crab, Belgian white asparagus, Presidente caviar, Jurancon wine sauce
Wild French turbot, tomato concasse, spring herbs and tendrils, spot prawn nage
Liberty Farms duck breast, red beets, spiced hazelnuts, mustard frill
Wagyu Beef, Californian Orchard Morels, Cippolini onions, miners lettuce, parmesan brûlée, bearnaise
creme fraiche ice cream, sable breton, almond financier, chestnut jam, vanilla mousse
What a meal!!!!!!!!!!!!!!!!!!!!!!!!