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Providence - terrific tasting menu

lizziee | Oct 10, 201103:14 PM

It has been way too long since we have been to Providence. This last visit reminded me how much I love Providence and reinforced my feeling that this is a true Michelin 2 star restaurant. Chef Michael Cimarusti is a true artist – his plating and presentations are exquisite. Not only are the plates lovely to look at but they are equally delicious as well as imaginative and executed with precision. The entire Front of the House team is equally first rate from GM Poto Donato, Sommelier Drew Langley and our server Stephen.

Bread Service is not an afterthought – terrific bacon brioche and Nori Focaccia

A dish is first presented with Oyster Plant leaves

Then the oysters are presented. On the left is a cucumber reduction with horseradish and yuzu. You are instructed to dip the oyster plant leaf in the cucumber reduction and then sip the rest of the reduction. On the right is a Kumamoto oyster with lime, jalapeno and cilantro – a perfect slurping oyster with just the right amount of “kick.”

Grilled Monterey Bay Abalone and Grilled Japanese Sword Squid with Chorizo – again inventive plating plus delicious.

This was an ingenious course – absolutely A+. You are presented with what amounts to a hallowed out Oyster Cracker. (John had visions of me making these crackers untill Stephen said they were very labor intensive). Starting from the left, the first cracker contained creamy mozzarella with tiny dice of tomato on top, then smoked char confit topped with a salmon egg and finally scrambled egg topped with caviar. I was in heaven!

Chef Michael labeled this “Caprese Bubble and Tomato Soup.” I am assuming that the “bubble” was made much like the Mojito Raviolo in that it is made with two chemical agents sodium alginate and calcium chloride. Rob of the Hungry in Hogtown blog writes, “sodium alginate, which is derived from seaweed, is a common emulsifier and thickener in the food industry…. When sodium alginate meets calcium chloride, the sodium ions in the alginate are replaced by calcium ions, thus creating a polymer skin that holds everything inside.” The “bubble” combined tomato, mozzarella and basil. The tomato soup was a yellow tomato consomme topped with fennel foam.

Big Eye fatty tuna, uni, salmon eggs (ikura) with dashi – 4 ingredients that were a perfect marriage of taste and texture.

Top Shell (sea snail), Matsutake Mushrooms, Goeduck (Giant Clam), Scallions – I adore Japanese food and this was a definite nod to Japanese cuisine. My one thought was who needs a sushi bar?
Uni Canape – on toasted brioche that had been spread with truffle butter was Santa Barbara Uni topped with small discs of preserved summer truffle. We decided to cut the brioche into 3 pieces, creating 3 canapes. I adore uni and this was a definite winner.

“Peel and Eat” – Santa Barbara Spot Prawns cooked over Binchotan Charcoal. Spot Prawn Butter is supplied for dipping the prawns (also delicious for bread dipping).

Just Grilled Wild Japanese King Mackerel, Rosa Bianca Eggplant Puree, Roasted Scarlet Grapes and Braised Fennel – just perfect

Wild John Dory wrapped with Cured Pork Belly, Summer Black Truffle encased in feuille de brik pastry, fresh celery on a mussel and Serrano Ham foam – At this point in the meal, you would think we would be suffering from palate fatigue but Michael’s cuisine is so vibrant that the opposite holds true – you just want more!

Wild Japanese Alfonsino, Sweet Potato Puree, Braised Sweet Potato Cake, Butter/Nori Sauce, Dehydrated Nori Seaweed, Green Onion – I sound like a broken record but this was a spectacular combination of flavors.

This was our last course before cheese. You will notice that there was no meat in our tasting menu as well as no dessert course. Chef Michael devised our menu and he knows our penchant for small courses, generally just fish and no dessert.

Cheese from the Cheese Cart

Enough to say this was a superior meal and we won’t wait so long to return to Providence.

Pics here:

Green Onion
12125 Day St Ste V208, Moreno Valley, CA 92557

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