Providence

I have said this many, many times and I will say it again I consider Providence to be the best fine dining restaurant in Los Angeles.  Chef Michael Cimarusti was not there and GM/Partner, Donato Poto was also not there. You would think our dining experience would be mediocre, NOT AT ALL!!!!!!!!! Chef de cuisine, Tristan Aitchison did a terrific job, sommelier Drew Langley is a true professional and Molly our server was incredible – she wrote down every dish with every ingredient on note cards for me. That is why my descriptions are so precise – a huge thanks to Molly.

P - Champagne

BYO Champagne to start

P taco

TACO – scallop tartar, sushi rice, seaweed, bubu arare (crispy rice crackers), nasturtium leaf – fantastic

P - Clam

Chilled Middleneck clams, chorizo and clam consomme, roasted red pepper, coriander, chorizo foam – a refreshing presentation of chilled clam

P - presentation of cigars

Presentation of next dish

P - cigars

Ficelle (cigars) – Red wine braised Wagyu, feuille de brick, ume aioli (Japanese plum), celery leaf – just delicious

P - second wine

BYO Wine

P - uni presentaion

Uni presentation

P - uni

Uni Yuzu, yuzu peel, uni, soy milk panna cotta, wasabi paste, caviar, gold leaf – a wonderful combination of flavors

P - scallops

Raw Nantucket Bay Scallops, lemon zest, crispy puffed rice, creme fraiche and shaved white truffles – absolutely A++

P - geoduck clam

Presentation of the Geoduck Clam, julienne of cucumber, Ikura

P - geoduck clam with ponzu poured on

Ponzu poured over the Clam – light and full of flavor

P -- squid crabonara

Squid Carbonara, egg sabayon, pancetta, white truffle – another winner

P - egg drop soup

Dungeoness crab egg drop soup (dashi, bonito, sake), matsutake mushrooms, celery leaf, scallion, celery

P - abalone

New Zealand Abalone, puffed and braised buckwheat, brown butter foam, sea beans, borage blossoms

P - Foie gras

Duck Foie Gras, smoked apple puree, aged balsamic vinegar, sorrel – I do wish we could have real foie but this was excellent

We were suppose to have 3 more courses, John Dory, Black Bass and Wagyu – we just couldn’t we were full.

What a terrific meal. It just doesn’t get any better than this.

 

 

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