We went to Providence for our anniversary and had a great time overall. The service honestly felt a little lacking compared to the other starred restaurants we’ve been to (not that many) as they seemed to miss the details in comparison, not to say it was bad at all. We were a little early for our reservation and were immediately seated in the lounge for drinks, though we weren’t seated at our table until 10 or 15 past our reservation time. We had a couple cocktails since I can’t drink wine right now that were good but not memorable. Pacing felt fine, maybe a little bit slow in some places but never rushed.
I don’t have a picky palate so I thoroughly enjoyed it all 🙂 If I had to choose some favorites, it’d be the spot prawns, scallop, and duck. I cook a lot and just really appreciated how *perfectly* cooked those were and how hard it is to hit that sweet spot.
Food:
amuse bouche: shima aji tartare with shiso; smoked king salmon, beet, potato crisp on pumpernickel; box crab, yuzu, and serrano(?) cream; a5 wagyu eclair
golden kaluga caviar, potato, egg curd, chive creme fraiche (potato felt overly oily)
kanpachi, celtuce, passionfruit vinaigrette, micro basil
rosemary salt roasted Santa Barbara spot prawns with a squeeze of lemon and olive oil
uni, warm egg yolk, champagne beurre blanc
uni on buckwheat, snap peas, shiitake, geoduck
red fife sourdough, normandy butter
hokkaido scallop, scallop stuffed morel, cauliflower puree, scallop xo
vermillion rockfish, ramp asparagus and yuzu puree, dashi poached hakurei turnips, roast asparagus and ramp
duck breast, smoked and pressed duck thigh, pickled and fresh cherries, cherry sauce
king salmon, fish chip, guanciale, olive, artichoke puree
blueberries, poached lemon peel, lime sorbet, lemon verbena foam, meringue
barley ice cream, bourbon caramel sauce, chocolate cake—all of the chocolate used was processed in-house
cocoa husk tea with fresh mint and chocolate syrup—like a minty hot chocolate in tea form
petit fours: strawberry basil tart, chocolate earl grey bonbon, salted caramel tart, chocolate praline stick
take home was a 75% providence dark chocolate bar
by chashaoballs
12 Comments
Gosh darn, it all looks gorgeous!
Looks delicious
Looks very similar to Scandinavian michelin restaurants – interesting!
The kitchen looks dialed in. I’ve had inconsistent meals there, none seemingly at this level of cooking, though everything has always been delicious.
Happy anniversary!
Your camera seems amazing. What did you use?
These are great photos — what did you shoot them with? Seems like something more than an iPhone!
Wow. This looks outstanding from start to finish
Love this place. I’m going again first week of June. Tonight is Melisse. It’s good to see fine dining take off again in LA
Wicked menu.
Next time get the cheese!
We were there in March… service was fine but the food was absolutely perfect for me. Very much aligned to my favourites. The scallop dish in particular was one of the best things I’ve eaten in quite a while. So good.
I just commented on another thread about Oriole in Chicago, and I suggested that it was my number one or two of favorite restaurants in the states.
Providence is my other.
Love these two places.
More than Alinea. More than Atelier Crenn.