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.
BYO Champagne to start
TACO – scallop tartar, sushi rice, seaweed, bubu arare (crispy rice crackers), nasturtium leaf – fantastic
Chilled Middleneck clams, chorizo and clam consomme, roasted red pepper, coriander, chorizo foam – a refreshing presentation of chilled clam
Presentation of next dish
Ficelle (cigars) – Red wine braised Wagyu, feuille de brick, ume aioli (Japanese plum), celery leaf – just delicious
Uni Yuzu, yuzu peel, uni, soy milk panna cotta, wasabi paste, caviar, gold leaf – a wonderful combination of flavors
Raw Nantucket Bay Scallops, lemon zest, crispy puffed rice, creme fraiche and shaved white truffles – absolutely A++
Presentation of the Geoduck Clam, julienne of cucumber, Ikura
Ponzu poured over the Clam – light and full of flavor
Squid Carbonara, egg sabayon, pancetta, white truffle – another winner
Dungeoness crab egg drop soup (dashi, bonito, sake), matsutake mushrooms, celery leaf, scallion, celery
New Zealand Abalone, puffed and braised buckwheat, brown butter foam, sea beans, borage blossoms
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.