On his days off, two of chef Michael Cimarusti’s go to restaurants have been Kris and Sarah Yenbamroong’s Night + Market, and Andy Ricker’s Pok Pok in LA. (now shuttered). Over the years, he has befriended both chefs through social outings and charity events to which they all contribute. In shaping the 20th Anniversary dinner series, Cimarusti wanted to bring the trio together in the kitchen for one night at Providence. To celebrate Providence’s 20th year in Los Angeles, chefs Ricker and Yenbamroong will kick off the series on April 3rd. The Thai-inspired menu will be a first for Providence. Cimarusti notes, “The thing that unites all great cuisine is deliciousness. Andy and Kris are masters at creating brilliant flavors.” Cimarusti continues, “Sarah Yenbamroong’s James Beard nominated wine program at Night + Market is one of the highlights of the N+M experience. She will be working with Providence Wine Director David Osenbach to curate the wine pairings.”
Join us on Thursday April 3rd for this extraordinary experience to kick off our 20thAnniversary Dinner Series at Providence! Reservations are limited. *$50 of each dinner purchased will be donated to Children’s Hospital Los Angeles.
I haven’t been to Providence in a number of years. Have they upped their game in recent years, or is my memory just failing me? I remember it being good and impressive but not as impressive as it looks in those photos.
After they renovate the dining room, whole menu slightly changed more to compact and focused components. Become “simple” which is hardest to do.
ex:) sauces and garnishes or vegetables are more for help to dish to shine. Where long time ago vegetable and sauce was there because it’s how the restaurant dishes were.
Last year was the peak for me and of course, so does this year. Food is super focused now and if there’s no need flower garnish there’s no garnish on bite. Only put it when it’s a must for dish. Super focused and condensed flavor components. All of their food is less heavy, but keep chef cimarusti’s signature flavor profile. (Old school buttermilky, heavy allium, light vibrant feminine flavors)
From my experience first year after renovating it was still providence I remember but more tighter presentation. However from last year I strongly felt this is 100% 3 star because food became more “wow factor on clean tight plating ore presentation” and “likeable to everyone” “less components more focused dish” than previous 19 years of providence.
Of course my dinner is not same as regular diners’ but all dishes were so good and actually except pigeon dish they served me their regular menu dishes were the highlights where usually comp or extras were better long time ago.
Services under donato and his son also really fun and friendly. So does new servers as well.
That’s how I felt as industry person. Not saying good things only because it’s me and providence but there’s huge improvements on foods and overall experience. Compare to all the year I went there. And to diner feel like that, they are pushing and improving tremendously and it’s not even fun to explain.
I personally think what separates high two stars and three is really two categories “like able to everyone”, “so simple and have 0 waste extra components” so diner can remember dish for easier and longer time.
Dined at Providence after about from prior dinner. Fantastic restaurant. I am not into Michelin much; this was better than many highly rated non Japanese restaurant we have ever been to. It is amazing to have this gem of a place right in town. I would say that compare to many prior visits everything seems more focused and “dialed in” at Providence right now, from service to food. Perfect pacing. Delicate flavors and textures. Much improved glassware (Glasses by SOPHIENWALD - the official website of Sophienwald). A bit more caviar than before and the quality of the caviar is outstanding. Pure joy of a restaurant.
Per the article, “Our fish monger, five to six years ago he was learning how to cut fish. Now, he knows my standards. My eye. He tells me what to order. He makes the cold-smoked salmon that we serve. It’s one of the best smoked salmons I’ve ever had.”
Anyone know who the fish monger is and if it is only wholesale? My new hobby is learning to sear fish perfectly in my tin-lined copper pan. Sometimes it actually comes out Michelin quality and sometimes it sucks. You need two things – pristine fish and perfect technique. I can work on the technique, but would love to have a source for pristine fish.
try on IG @ussakasyu, in the SGV join the FB group tokyo Toyosu Seafood Express, the fish markets in DTLA pacific fresh fish and Luxe Seafood.
I have friends that regularly order from the FB group with great results and you don’t need to be industry, this is retail.
I personally use Luxe even though I’m not restaurant or wholesale, if you talk to them you they may give you private COD account. Not so humble bragging here… There have been times when I pick up and my box is right next to Kato and Hayato and Mori
Three starred goodness. I haven’t been since before the remodel. Food is somehow better, dining room sexier, and overall service unmatched in LA. New abalone tart was the best bite of the night.
