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4-Course Tasting Menu @ Providence


Gayot says:

This Melrose Avenue address has seen its share of deals, movers, shakers and celebs --- and influential restaurants come and go from Le St. Germain to Patina. But there's no reason to dwell on the past. No, not with Michael Cimarusti and Providence, which the former Water Grill chef opened with co-owner/general manager Donato Poto. Cimarusti is an avid fisherman (a family tradition) but mostly practices catch-and-release --- which you won't want to do with his dishes. Guests may choose from a Chef’s menu, Signature and Seasonal menu, and Providence Market menu, each with the option of wine pairing. Santa Barbara spot prawns are complemented by carrot, tangerine, kumquat and wood sorrel. Be sure to browse the "Should you be in the mood…" options to augment your meal with, perhaps, farm-raised sustainable caviars or oysters on the half shell. Main courses have included Miyazaki Wagyu, broccoli purée, bone marrow and potatoes cooked in Wagyu fat, as well as wild Alaskan king salmon, braised fennel, radishes and a fennel-orange emulsion. Pastry chef David Rodriguez worked under Providence's previous pastry chef, Adrian Vazquez, before joining chef Jordan Kahn at XIV and Red Medicine before returning to Providence. His plates feature combinations like the chocolate marquise, chocolate sorbet, candied nibs and crème Chantilly. He also presents a multi-course dessert tasting menu. Wine pairings by sommelier Drew Langley open one’s eyes, and the creative original and classic cocktails are worth considering as well.

Zagat says:

Food 28

Decor 26

Service 27

"Seafood is the star" at this "sophisticated", "upscale" New American in Hollywood helmed by "brilliant" chef Michael Cimarusti who turns out "delectable", "wildly creative" prix fixe feasts in a "minimalist setting" that's an "oasis of tranquility"; add in "warm", "intelligent" service that "treats you like royalty" and "you won't want to leave after your meal"; P.S. "save room for the cheese cart."

Let's go out for the 4-Course Tasting Menu, which is $100 + tax + tip per person.    The bacon brioche is excellent.  Make sure you give it a try.

A $20 deposit is required for this event.  The deposit is refunded after the meetup provided that 1) you attended the meetup or 2) canceled before the 24-hour deadline. If you cancel for any of the events after the 24-hour deadline or don't show, then in addition to losing your deposit, you will be removed from the group by our organizer.  If you are not removed from the group, I guarantee that you will be demoted to persona non grata for all of my future events.  I never forget a no-show and a late cancellation.

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  • A former member
    A former member

    In conclusion, although the meal started at the nadir, it escalated and escalated to newer heights as the meal progressed and ended on an even keel. I give Providence a 4.86 on the tough, but fair Dominic Nguyen scale.

    May 19, 2014

  • A former member
    A former member

    As for the scallop, it was huge and perfectly seared. I liked the contrast in flavors provided by the coconut, peanut, curry, mint, and kaffir lime. Now, we come to the highlight of the meal for me. The Alaskan halibut was very tender. When combined with the scallion nage, it became incredibly flavorful. In contrast, I found the king salmon to not pack as much as a punch. If the Alaskan halibut was Manny Pacquiao, then the king salmon was Timothy Bradley. As for Providence's bread, they don't offer as much variety as Melisse, but they make it up in terms of quality. Their bacon brioche is still the stand out bread that I remembered it to be. Their nori focaccia is good, but pales in comparison to Cut's onion focaccia. As for dessert, I felt blasé about it. It wasn't bad, but it wasn't great. Now, the creme fraiche sable breton that I had here last time was great.

    May 19, 2014

  • A former member
    A former member

    As for the salmon skin, it provided us with our "how did they do it?" moment for the evening. Imagine a cracker made of salmon skin. Although the salmon skin is salty, when it is eaten with the salmon mousse and roe dip, the saltiness is abated, and the fine diner is left with a balanced taste. As for the fluke, the use of rhubarb juice added just a modicum of sweetness. I love the presentation with this dish. It truly tasted as good as it looked. Next up was the Santa Barbara sea urchin beneath soft scrambled eggs. I contend that Providence has the best egg dish in LA. Better than Melisse and Petrossian. Imagine a tidal wave breaking a shore line in your mouth. With each bite of this egg dish, the refreshing quality of the ocean is washed onto the shores of your mouth. Next we have the spot prawns. I liked the tomato compote that they used as a sauce for this dish. The thickness of the tomato compote was just right.

    May 19, 2014

  • A former member
    A former member

    This was my 6th time at Providence. Rather than get the 4-course tasting menu, we got the 9-course tasting menu. It filled me up that I didn't have to go to Sam Woo for the roast duck noodle soup afterwards. Our waiter Tavis did a very good job of fulfilling our requests. Our dinner started with an amuse bouche of gelees of ginger beer and rum. It tasted exactly as described. Unfortunately, it failed in getting me excited about the meal. Providence should bring back their mojito and screwdriver as an amuse bouche. I prefer the sweetness and sourness of that amuse bouche compared to this one. Next up was the scallop tartare with sushi rice and cous cous. I like the contrast in texture between the smooth scallop tartare and sushi rice with the crunchy cous cous. I've had this dish before when I had the chef's tasting menu the last time I was here.

    May 19, 2014

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Refunds offered if:

  • the Meetup is cancelled
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