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

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 Cart

Cheese plate – I do know we had Comte cheese

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