Providence LA **

A smile is a curve that sets everything straight. – Phyllis Diller

It took five years before making our way to Providence, located on Melrose Ave in the heart of the internationally renowned shopping, dining and entertainment mecca in Los Angeles, California.

Mister Hubs and I came here to celebrate our 8th Anniversary and enjoyed our delicious and nearly four hour experience.

Driven by their penchant for detail, we were always checked-up on. Although, a few things did go amiss such as the timing for refill of water, crumb free linens and bread check. For an upscale restaurant that had once earned 2 stars should really maintain the keenest for the most basics of detail.

Still the food showcases their sincerity, dedication and appreciation to food and mainly focuses on seafood. The excellence was in each execution, and we enjoyed almost every bite.

The highlights were definitely the uni dishes and the salmon skin chips with ikura crème fraîche.

The most disappointing part was at the end. The caramel vanilla macaron was both crunchy and chewy. Perhaps it was an off day because others have mentioned that it was quite desirable on other days.

Notable(s): Received two star Michelin in 2009 before stars were suspended to Southern California and Las Vegas

Tip(s): Make sure to come early to either find street parking or valet ($5.50) should be easily attained. You will have four menu selections to choose from along with an a la carte option. For first timers, I recommend the 9-course menu (which is what we choose) and the 14-course menu if you are very hungry. Definitely a place for a romantic dining experience.

Sharing is caring! <3 Jess

Make the most of your edible memories!

Lit candle that did not last through the whole evening
Lit candle that did not last through the whole evening
Bread Plate
Bread Plate
 Morning after: basil, cucumber gin, hibiscus black berry syrup, lemon, grapefruit  Strawberry fields: fresh strawberry, luxardo maraschino, pueblo viejo tequila, prosecco, lemon
Morning after: basil, cucumber gin, hibiscus black berry syrup, lemon, grapefruit Strawberry fields: fresh strawberry, luxardo maraschino, pueblo viejo tequila, prosecco, lemon
Amuse bouche #1 Dark & Stormy - Ginger beer
Amuse bouche #1 Dark & Stormy – Ginger beer
Amuse bouche #2 Spot prawn and  tomato tapioca shot
Amuse bouche #2 Spot prawn and tomato tapioca shot
Amuse bouche #3 Salmon Skin chips and crème fraîche with ikura drops
Amuse bouche #3 Salmon Skin chips and crème fraîche with ikura drops
Bread: Sourdough, bacon brioche and nori focaccia
Bread: Sourdough, bacon brioche and nori focaccia
Butter and salt
Butter and salt
Amuse bouche #2 Spot prawn and  tomato tapioca shot
Amuse bouche #2 Spot prawn and tomato tapioca shot
Wild east coast fluke - mexican sour gherkin, spring onion, sea bean, coriander, pickled ginger
Wild east coast fluke – mexican sour gherkin, spring onion, sea bean, coriander, pickled ginger
Santa Barbara sea urchin - hiding beneath soft scrambled eggs, brioche, champagne beurre blanc butter and american caviiar
Santa Barbara sea urchin – hiding beneath soft scrambled eggs, brioche, champagne beurre blanc butter and american caviar (supplement)
Uni duo - Santa Barbara sea urchin - hiding beneath soft scrambled eggs, brioche, champagne beurre blanc butter & uni truffle canape
Uni duo – Santa Barbara sea urchin – hiding beneath soft scrambled eggs, brioche, champagne beurre blanc butter & uni truffle canape (supplement)
 Santa Barbara spot prawn- fennel, finger lime, shellfish
Santa Barbara spot prawn- fennel, finger lime, shellfish
Hokkaido Scallop (Japan)- button chanterelle, lardo de bellota, red kuri squash, aged vinegar
Hokkaido Scallop (Japan)- button chanterelle, lardo de bellota, red kuri squash, aged vinegar
Wild Alaskan halibut (sitka) - peacock family farms rosa bianca eggplant, smoked miso, puffed rice
Wild Alaskan halibut (sitka) – peacock family farms rosa bianca eggplant, smoked miso, puffed rice
Wild quinault river king salmon (wa)= matsutake, rosemary, sake
Wild quinault river king salmon (wa)= matsutake, rosemary, sake
Tenderloin of veal (holland, illinois)- summer squash, romesco, heirloom tomato
Tenderloin of veal (holland, illinois)- summer squash, romesco, heirloom tomato
Veal croquette
Veal croquette
Cheese cart - market cheeses
Cheese cart – market cheeses
Selles-sur-cher- goat, Sotto Cenere - cow  black & white truffle, Malvarosa - Sheep  and casatica Di Bufala
Selles-sur-cher- goat, Sotto Cenere – cow black & white truffle, Malvarosa – Sheep and casatica Di Bufala
Watermelon-  sour in the rye, rambutan, amaranth  (Bitter stout)
Watermelon- sour in the rye, rambutan, amaranth (Bitter stout)
Caramelia cream, chocolate cake - sour cream, mascarpone ice cream, hazelnut, cocoa streusel
Caramelia cream, chocolate cake – sour cream, mascarpone ice cream, hazelnut, cocoa streusel
Green tea
Green tea
Mignardises - raspberry caramels, macarons(very crunchy and unfortunately the most disappointing item to end the meal) and lychee pate de fruit
Mignardises – raspberry caramels, caramel vanilla macarons(very crunchy and unfortunately the most disappointing item to end the meal) and lychee pate de fruit

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!