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
The new wallpaper is perfect.
A section of the new room
We BYO our wine and I will just post what we brought.
2006 Launois Champagne
1985 Bienvenue Batard Montrachet, Henri Clerc
2003 Lopez Heredia Rioja Blanc
2011 Chateau Neuf du Pape Blanc Domaine du Pegau
1996 Beaune les Cras, Camille Giroud
1998 Mueller-Gators Eiswein
Now for our spectacular meal – A+++++++++++ We never look at a menu – we just let the Chef surprise us.
Scallop “taco” with nasturtium leaves, bubu arare (baby rice crackers), lime, olive oil
Clam Chorizo – littleneck clams, chorizo consomme, red pepper confetti, chorizo espuma
Japanese Tai Snapper, basil and ginger syrup, basil oil, pickled ginger
Goma Saba (Japanese mackerel), Calabrian chiles, cilantro blossoms, pickled red onions, cucumber, lemon, bronze fennel
Butter and salt for bread
Bread service – seaweed, plain, bacon
Unfortunately all you can see is the smoked halibut foam poured on top – blanched English peas, olive oil, lemon zest
Santa Barbara uni, tapioca, coconut milk, red curry, basil, mint, peanuts – “Thai influence”
Poached Hairy Crab, lime, shellfish consomme. scallions, diced and sliced nectarines
Santa Barbara Spot Prawns, peas, pea tendrils, prawn broth made with fennel, orange, madeira and the heads of the prawn
Wagyu beef cigars, mayonnaise, celery leaf on top
Columbia River King Salmon, wild French asparagus, morels, ramps, radish foam, smoked butter
Japanese sardines, roasted artichokes, tomato compote, ratatouille, basil oil
Black bass, porcini mushrooms – this and our cheese course have incomplete descriptions – a lot of wine!
Cheese plate – I do know we had Comte cheese
This was a spectacular meal – it just doesn’t get better than this – absolutely A+++++++