Restaurant: Providence [1, 2, 3, 4, 5, 6, 7, 8, 9]
Location: 5955 Melrose Ave, Los Angeles, CA 90038. (323) 460-4170
Date: May 1, 2025
Cuisine: Seafood
Rating: One of the best in town
I usually make it to Providence about once a year, and so we return with the Foodie Club for another Chef’s table dinner in the little back room.
The warm glow of the illuminated spirits shelf casts a welcoming atmosphere over the sleek, modern bar, where sophisticated conversations blend seamlessly with the clinking of glass, promising an elevated dining experience steeped in elegance and allure.
The restaurant’s interior captivates with its modern artistry, where sculptural metallic pendant lights cast a soft, inviting glow over minimalist textures, creating an ambiance that enhances every bite of the exquisite culinary journey.
Amid the bustling kitchen, a talented team of chefs meticulously crafts each dish, embodying passion and artistry for an unforgettable dining experience.
The menu at Providence showcases an exquisite selection of seafood and refined dishes, highlighting the freshness of the Pacific with items like pacific oysters and black cod. Complementing the seafood are elegant preparations of duck breast and desserts that reflect a sophisticated culinary approach, emphasizing seasonal ingredients and artisanal techniques.
The Krug Grande Cuvée, produced by the renowned house of Krug in the Champagne region of France, is a non-vintage marvel that exemplifies the art of blending. This iconic sparkling wine showcases a rich tapestry of flavors, featuring notes of ripe fruit, toasted brioche, and subtle spice. Its complexity and elegance make it an ideal pairing with fine seafood, caviar, or roasted poultry, allowing for a luxurious experience that celebrates any occasion.
Amuses. Uni madeleine. Light, gently sweet sponge with uni’s briny richness—playful and elegant.
Salmon spring roll. A crisp wrapper gives way to tender salmon, with clean, fresh flavors and a light, satisfying bite.
Tuna tartare and caviar tartlet. Silky, clean tuna contrasts with the briny pop of caviar, while a buttery tartlet shell adds delicate crunch.
Parmesan grilled cheese. Ultra-crispy, lacy golden crust with a nutty, salty hit from the Parm, and a gooey, melty center—simple, indulgent comfort.
The dish known as Black Sesame Tart presents an exquisite harmony of contrasts; the delicate golden hue of its outer shell invites intrigue, while the dark, rich filling tempts with the promise of depth. A robust aroma wafts upward, reminiscent of toasted nuts mingled with the earthiness of sencha, hinting at a complex flavor profile. The texture is a masterclass in culinary craftsmanship: the crisp edges yield to a velvety core that collapses softly beneath the bite, releasing a cascade of umami and subtle sweetness that envelops the palate. Each mouthful is a meditative journey, merging flavor and sensation in a manner that lingers elegantly long after the final morsel is savored.
Pacific oyster with dongchimi, lime, and garden herbs. Briny-sweet and silky, the oyster gets a cool, clean lift from the radish kimchi and lime, while the herbs add a fresh, peppery snap.
Truffled mini lobster roll! Sweet lobster in a buttery, toasted bun, kissed with truffle for an earthy aroma. Tender, juicy, and indulgent in a perfect two-bite package.
Sashimi with celtuce, bullwhip kelp, and sesame. Clean, oceanic slices meet the crisp snap of celtuce and a gentle briny chew from kelp, rounded by nutty sesame.
As the evening unfolds, our talented chef and a dedicated server artfully prepare a stunning seafood dish, capturing the essence of culinary excellence at this vibrant table.
Salt-roasted Santa Barbara spot prawns. Rosemary, lemon, extra-virgin olive oil. Amazing! Briny-sweet with a snappy bite, the salt-roasting concentrates their oceanic sweetness while the rosemary and lemon keep it bright.
From the esteemed Bonneau du Martray estate in Burgundy, the 2010 Corton-Charlemagne Grand Cru showcases the opulence and complexity of the region’s white wines. Exhibiting a radiant golden hue, this wine reveals notes of ripe pear, zesty lemon, and a touch of minerality on the nose. The palate is rich and full-bodied, with a harmonious balance of vibrant acidity and a lingering finish, making it an exquisite match for roasted lobster or creamy risottos.
Uni egg. Sea urchin, Champagne beurre blanc, brioche croutons. Silky and briny-sweet, the uni and buttery sauce feel luxuriously rich, while the crisp croutons add needed crunch. Elegant and indulgent with a bright Champagne lift.
Box crab tart. Kaluga caviar, fines herbes. So good! Delicate, sweet crab in a flaky shell meets the briny silk of Kaluga caviar and the fresh lift of fines herbes.
Nestled within a soft embrace of pristine white linen, the dish, Red Fi Sandwhich Delicately Adorned with Roasted Garlic Pepper, presents itself as a rustic masterpiece. Its golden-brown crust, dusted with flour, exudes an enticing warmth that intertwines with the roasted aroma of garlic, promising comfort and indulgence. The moment you slice through the crust, the moist, airy interior reveals its tender, slightly chewy texture—a delightful contrast to the crisp exterior. Each bite unfolds layers of savory richness, with the sweetness of roasted garlic intertwining seamlessly with fragrant herbs, creating a harmonious symphony that lingers on the palate, evoking a sense of both nostalgia and discovery.
The special bread. Crusty on the outside and soft inside, with a gentle chew and a warm, toasty aroma.
Artisanal Butter with Sea Salt exudes a creamy, sun-drenched hue, captivating the eye with its velvety texture nestled snugly against a contrasting ebony stone. The fragrant notes of fresh dairy waft gently into the air, inviting anticipation as the senses draw nearer. With each delicately gilded swirl, the butter envelops the palate, imparting a rich, unctuous essence punctuated by the crystalline crunch of hand-harvested sea salt, creating a harmonious symphony that dances between indulgence and refinement, leaving a lingering trace of umami that beckons for another taste.
Hokkaido scallop. Sweet peas, scallop XO. Silky and briny-sweet, the scallop’s richness plays against the snap of peas, while XO adds savory, smoky depth.
Black cod with artichoke, fennel, green strawberry, and olive. Silky, buttery fish meets fennel’s gentle anise and artichoke’s earthiness, brightened by tart green strawberry and a briny olive snap.
Black winter truffle risotto. Creamy and al dente, it carries a deep, earthy perfume with a lingering savory finish. Dark truffle flecks stand out against the glossy rice.
Troll-caught Alaskan king salmon. Ramp, fava bean, geoduck. Silky, rich salmon plays against spring-bright ramps and creamy favas, while the geoduck brings a briny snap and clean sea sweetness.
Liberty Farms duck breast. Rhubarb, white asparagus, salted cherry leaf. Silky, rosy duck with crisp skin is lifted by tart rhubarb, with tender white asparagus and a gently saline, floral note from the cherry leaf.
A5 wagyu. Morel, nettle. Silky, ultra-marbled beef with deep, buttery richness; the morel lends woodsy savor while nettle adds a fresh, green lift.
The remarkable presentation of Raclette captivates both the eyes and the senses, with its golden-brown visage kissed by a delicate char that glistens invitingly under the warm light. The aroma wafts through the air, a heady blend of earthy richness and nutty undertones that beckon the palate. Each silky, molten shard melts effortlessly, cascading over soft, warm potatoes, enveloping them in a luxurious embrace. The texture, a harmonious interplay of creamy smoothness and the gentle bite of the accompanying gherkins, offers a delightful contrast that lingers indulgently, while the flavors dance on the tongue—an exquisite balance of savory depth with a whisper of tang, echoing the rustic charm of alpine meadows.
Truffled honey Comté. A supple, nutty cheese lifted by earthy truffle and a gentle floral sweetness from the honey; balanced, savory, and lightly lingering.
Bread for the cheese. A proper loaf brings a crackling crust and tender crumb that carry the creaminess without stealing the show.
In the delicate embrace of the plate lies a stunning interpretation of Yuzu Sorbet with Kumquat Carpaccio, a visual symphony painted in soft whites and radiant oranges. The pristine sorbet, glistening with a satiny sheen, exudes a fragrant citrus aroma that dances playfully through the air, inviting anticipation. As a spoon glides through its icy texture, it yields effortlessly, revealing a refreshing chill that envelops the palate in a harmonious blend of tart yuzu and honeyed sweetness. Delicate slices of kumquat crown the dish, their vibrant hues contrasting beautifully against the snow-white base, while the subtle crunch of their skin adds an elegant texture that elevates each bite into a sensory celebration, punctuated by whispers of floral notes from the microgreens scattered atop.
House-made Hawaiian chocolate. Peanut, miso, kinako ice cream. Silky, bittersweet chocolate meets nutty, savory notes, and the ice cream is creamy with toasted kinako warmth, peanut richness, and gentle miso umami.
Petit fours. Bite-size French confections—often little sponge cakes layered with jam or cream and cloaked in fondant—dainty, colorful, and sweet. They give a soft crumb with a thin sugary shell for a neat, satisfying bite.
Mini strawberry tarts. Bite-sized with crisp, buttery shells crowned by juicy, sweet-tart berries. Bright, delicate, and easy to love.
Macarons. Crisp-shelled with a tender, chewy center, these almond meringue cookies sandwich ganache or jam, balancing sweetness with delicate flavors and pretty pastel hues.
Chocolate Tea — was pretty good. Light cocoa aroma, smooth and soothing, with a gentle sweetness rather than anything heavy.
Capturing a moment of joy, these two diners share a delightful evening, savoring the exquisite flavors crafted by the chef’s culinary artistry.
This was probably the best Providence meal I’ve ever had, maybe even better than the one last year (which did have better white burg). They had just recently reopened post-lockdown and had clearly spent the time well retooling the menu. Service was exceptional as well which was very nice, particularly in contrast with so many “middle end” places that are short staffed right now. We had a ton of food tonight too with a lot of variation and many memorable dishes. The Chef’s Table is the best as it’s cozy, quiet, and we can get up to our antics (including flash photography) without interruption.
