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.

Provideence - champagne

Providence - Silex

Providence - White Rhone

Providence - Red Burgundy

Providence - sauterne

Now for the perfect food – again I am going to let the photos tell most of the story of this extraordinary dining experience.

Providence - first amuse

“dark and stormy” – Dark rum gelee topped with ginger beer foam with lime

Providence - tree for scallop better

This was the presentation tree for the next course

Providence - scallop up close

“Scallop Taco” – scallop tartare, sushi rice in a nasturtium leaf wrapper

Providence - clam

Little neck clam, bell pepper, chorizo set in chorizo consomme and clam juice

Providence - grilled Oyster

Grilled Kumamoto oyster, American caviar, smoked Champagne beurre blanc served warm on a heated brazier

Providence - salmon gougeres

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

Providence - presentation of snapper

Presentation of the next course

Providence - snapper

The dish opened revealed Japanese Tai snapper sashimi, diced rhubarb, burdock, fresh shiso

Providence - scallop sashimi

Live scallop sashimi from New Bedford,Mass layered with black truffle and smoked toasted sesame – absolutely incredible

Providence - foie terrine

Liver terrine, toasted brioche, nori, sorrel, port wine reduction

Providence - bread service

Bread service – bacon brioche, nori focaccia, regular bread rolls served with Rodolphe le meunier butter

Providence - sea urchin

Sea Urchin served on nori focaccia, black truffle butter, lardo de belota – I was in uni heaven!

Providence - spot prawns

Santa Barbara Spot Prawn served with Rodolphe le meunier drawn butter, prawn roe liver

Providence - grilled king crab

Grilled Alaskan king crab, Belgian white asparagus, Presidente caviar, Jurancon wine sauce

Provience - turbot

Wild French turbot, tomato concasse, spring herbs and tendrils, spot prawn nage

Providence - duck

Liberty Farms duck breast, red beets, spiced hazelnuts, mustard frill

Providence - beef

Wagyu Beef, Californian Orchard Morels, Cippolini onions, miners lettuce, parmesan brûlée, bearnaise

Providence - cheese

Cheese selection

Providence - dessert

creme fraiche ice cream, sable breton, almond financier, chestnut jam, vanilla mousse

What a meal!!!!!!!!!!!!!!!!!!!!!!!!


5 Responses to “Providence”

  1. 1 mygingerpig March 22, 2014 at 1:33 pm

    The dining experience I had with Liz and John last Sunday night was one of the two best meals I have had in the last five years (the other being Manresa). Liz will post her recap soon. The execution was precise and perfect. Ingredients with one exception were top quality in taste and texture. The arc of the dishes was perfect. Some were so delicious that I wished for one or more encore. Eating at the chef’s table was a great experience in comfort and quiet. Service was flawless, personal and friendly. The BYO wines were perfect with the meal, the ’99 Rayas a standout. When in LA next, this will be my choice.

  2. 2 Liz March 24, 2014 at 8:38 am

    Dear Liz,

    It was a pleasure to meet such a wonderful couple during our monthly date night at Urasawa Saturday night! You’re an inspiration and hope that we can continue to eat, drink and enjoy life for many more years to come just like you and John. Eating is one of the biggest pleasure in life and sharing it with family and friends makes it even better.

    I absolutely love your blog! I couldn’t stop reading your food adventures.

    What a great meal at Providence! Each dish looked exquisite. I can’t wait for our meal at Providence to celebrate my birthday. Too bad the chef’s table is not available. Regardless, I don’t doubt it will be another memorable meal at Providence.

    Reading you blog reinforced that we have similar palate and enjoy the finer things in life.

    Hugo and I look forward to seeing you both again! Keep on eating!!

    Very best,

  3. 4 Kait March 24, 2014 at 2:54 pm

    Can’t wait to go back and try some of the dishes mentioned here. The waygu beef was definitely a favorite during our visit. Look forward to reading more of our dining adventures!

  1. 1 click here Trackback on June 5, 2014 at 1:00 pm

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