Providence

I am beginning to sound like a broken record but I have to say it again Providence is the best fine dining restaurant in Los Angeles. Chef Michael Cimarusti rightfully deserves all the accolades he has received. This meal with friends was stupendous, We were lucky to dine at the chef’s table.

P - kitchen

Our view of the kitchen from the chef’s table.

P - Champagne

BYO Champagne

P - 1. salon gougere

Alder smoked wild king Salmon gougere, lemon creme fraiche, caviar, dill – just a perfect first bite

P - 2. Uni

Uni with coconut, and tapioca puffed rice –  Chef knows we love uni and this was an innovative and tasty rendition

P - second win

BYO 2nd wine

P - 3 GrilledSaba

Grilled Japanese Goma Saba —  Sesame Mackerel (Goma is Japanese for sesame seed).  Saba is a syrup made from freshly squeezed grape juice, also known as must.

P - 4 abalone

Wild Tasmanian Abalone Yuzu

P - 3rd wine

Third BYO wine

P - 5- Wagyu

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

P - 4th wine sautrene

4th BYO wine

P- 6 Squid Bolognese

Squid Bolognese, chopped swordfish, squid, parsley, basil, tomato compote – this was stupendous

P - 7 John Dory

John Dory, English peas, lardo de bellota, black truffle, fume de poisson

P - 8 Cod

Japanese Cod, roasted sweet potato, pickled turnip vinaigrette

P - fifth wine

5th BYO wine

P - 9 - foie gras

YIPPPEE!!!!!!!!!!!!!!!!!! Foie Gras Grillee, sour plum powder, mulberry puree with port, nasturtium leaves tossed in foie gras fat

P - 10 - loup de mer

Wild Line-caught French Loup de Mer- turnip puree, brown butter foam, nori powder, smoked sesame seed, puffed buckwheat

P - 11 - dessert

Chocolate Frenet Branca Cremeau, tarragon ice cream, roasted lemon puree, chocolate cake crumbs

This was a fantastic meal. Our friends were as impressed as we were. My grade for the meal – A+

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1 Response to “Providence”


  1. 1 Oswulf January 28, 2015 at 12:43 am

    Saba can be a syrup made from grape must, but it’s also the Japanese word for “mackerel”. I suspect in the context of “Grilled Japanese Goma Saba” it had the latter meaning.


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