Providence – 5/14/10

Providence
5955 Melrose Avenue
Los Angeles, CA 90038

exterior1 500x335 Providence   5/14/10

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My friend is graduating from law school next week, and she’s been meaning to come here for a while.  We made the reservation and were on our way!

I first sampled Michael Cimarusti’s cooking when he was at Water Grill. Soon after, he would set out on his own, opening up Providence in 2005.  It became a hit instantly, garnering numerous accolades – currently, it’s one of four restaurants in LA with two Michelin stars (none have three). I’ve considered Providence the second-best restaurant in LA (behind Urasawa) and hadn’t been in a  number of months – another visit was in order.

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The first thing to come out was the amuse bouche trio of a gin & tonic, margarita, and a dish made of trout, spiced cream and puffed rice.

amuse1 500x335 Providence   5/14/10

This two “cocktails” are the same amuses that Providence has had for a little while now, and I like them. They’ll definitely remind people of the Bazaar, for it’s molecular gastronomy-like preparation.

Japanese Kanpachi – crispy rice crackers, coriander, soy crème fraîchekanpachi 500x335 Providence   5/14/10

Providence is primarily known for seafood – and this was the first dish that really presented some fresh, flavorful seafood. The kanpachi was good, thought not a really soft, tender piece of fish. The crispy rice crackers lended some texture, but may not really have been necessary.

Bobby’s Block Island Scallops – Japanese eggplant, rhubarb, cashews, reduction of vadouvan and juranconscallop 500x335 Providence   5/14/10

What a delicious scallop this was! Nicely browned with a perfectly cooked interior. The sauce was a curry-type sauce, and had a really nice depth of flavor. Surprisingly, it did not overpower the scallop, but rather complemented it quite well.

Spaghetti Alla Chitarra – Santa Barbara sea urchin, spot prawns, English peas, green onions
pasta 500x335 Providence   5/14/10

Beautiful dish again here – I love pasta and seafood together, and this was no exception. the prawns were very sweet and perfectly cooked, and the spaghetti was al dente.

Wild Pacific Halibut – smoked paprika, Weiser Farms potatoes, grilled local squid
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The fish here was cooked well, again. The halibut was moist and flavorful, and the squid provided some chew, but wasn’t overly chewy.

Foie Gras Ravioli – Italian black summer truffles, aromatics, parmesanfoie1 500x335 Providence   5/14/10

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The ravioli was brought out, and black truffles were shaved on it at the table. The ravioli was good too, with a great chew to it. Flavors were great, between the rich foie gras and the earthy truffles and parmesan.

Marcho Farms Veal Tenderloim – sweet peas, bacon, almond, morel mushrooms
lamb2 500x335 Providence   5/14/10

The veal here, cooked sous vide, was extremely tender. A butter knife could’ve easily sliced through it. The almonds and morels were good with it too, but the bacon was missing.

Yuzu Curd, Meringue – blackberry sorbet, jasmine
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This dessert was okay. The yuzu curd was, thankfully, not too sour. However, nothing really shined on this plate.

To finish, we got a plate of mignardises of vanilla macarons, caramels and passion fruit gelee.
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These were all pretty good, with the macaron being my favorite.

In all, we had a very solid meal, definitely solidifying its status in my top 2 restaurants in LA. The seafood was all cooked very well on this day, and the flavors and execution were definitely there. I look forward to my next time at Providence.


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