5955 Melrose Ave
Los Angeles, CA 90038
Sat, 03/04/2017, 8:30pm
Providence is probably one of the nicest restaurants here in Los Angeles. Chef Michael Cimarusti brings seafood with a touch of elegance and a modern flair. The ingredients are fresh and he handles the seafood with respect that it truly deserves.
The ambience is modern and gorgeous with classiness that isn't pretentious. The menu consists of 3 sets, ranging from a seasonal menu and a chef's tasting menu. We ended up choosing the chef's tasting for $220 to get a taste of all the goodness the chef has to offer.
|AMUSE BOUCHE: A shot of tequila. Who doesn't like to start off the meal with some alcohol?
|AMUSE BEETS: It was a ravioli but made out of beets. It was refreshing and light.
|AMUSE MUSSELS: This was one of my favorite dishes of the night. I loved the toast and the mussel broth with foam had so much flavor,
|COURSE ONE: FLUKE SASHIMI: Cherry Leaves and Blossoms, Geoduck. Suprisingly, this was really good. It was tender and melt in your mouth. It had a nice balance of flavors.
|COURSE TWO: LOCAL BOX CRAB (DOCK TO DISH): Hokkaido Uni, Petits Pois, Hazelnut. This was actually pretty delicious. I loved the uni and I'm usually very particular about it. I thought it was super fresh. The crab was succulent. It was a good dish.
|COURSE THREE: ABALONE: Eggplant, Turnip, Nori. The abalone was tender and not at all rubbery. I thought it was cooked perfectly. All the flavors meshed well together.
|COURSE SIX: STRIPED BASS: Artichoke, Baby Carrot, Black Truffle. This dish was good. The fish wasn't overcooked, which tends to happen everytime I have cooked fish. The carrots and artichoke offered freshness to the dish.
|COURSE EIGHT: ARTISANAL CHEESES: HOMEMADE TRUFFLE CHEESE. OMG. The cheese on this thing. It was creamy and soft and the truffle was prominent with every bite. It was just as delicious as I thought it would be and I loved every bite.
|COURSE NINE: RASPBERRY, LYCHEE, ROSE. This was absolutely amazing for a palate cleanser. I thought it wasn't overly sour and the raspberry was super prominent with each bite. I loved it.
|COURSE TEN: MEYER LEMON, BURRATA. This was also a good palate cleanser but I thought the previous course was better. I didn't really taste the burrata but the lemon was good.
|COURSE ELEVEN: ALPACO, COFFEE, BARLEY. This was a decently good dessert. I loved the ice cream and I only wish there was more of it. It tasted really good with my coffee as well.
Notable Dishes: Mussels Amuse Bouche, Homemade Truffle Cheese and A5 Wagyu