Delicious, meticulously prepared seafood—in dishes both refined and hearty—is chef Michael Cimarusti’s passion; fishermen on both coasts know to call him and report the quality of their catch before their boats even return to shore. And whether he’s working with spot prawns from the Santa Barbara coast or yellowfin from the Sea of Japan, Cimarusti’s dishes are impeccable, and range from elegant (kanpachi with soy gelée and lime espuma) to homespun (a rich, unpretentious clam chowder—or “chowda,” as it reads on the menu—loaded with sweet clams and applewood-smoked bacon). Pastry chef Adrian Vasquez’s artistic desserts—such as lychee-shiso sorbet in a soy-coconut soup—are worthy second acts.
Tip: True seafood lovers should pull out all the stops and order Cimarusti’s nine-course tasting menu for $110 per person ($155 with wine pairings).
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From Food & Wine , AUG 2005
Today chef Michael Cimarusti, formerly of the Water Grill—whose new Providence keeps the focus on absolutely pristine seafood—takes over for Griffith in the outdoor kitchen....MORE
From Food & Wine , APR 2006
Providence was L.A.'s big '05 restaurant opening. Chef Michael Cimarusti came from Water Grill, so the fish-oriented menu is unsurprising....MORE
From the From the May 2008 Food & Wine Go List
Last spring, chef Håkan Thor and manager Mattias Edlund—former employees of the Michelin two-starred <strong>Edsbacka Krog</strong>—opened their own place, with an understated design that's typical of Stockholm. The food will surprise guests expecting Scandinavian dishes—the menu might have jerk chicken with a mango salad one day and calves' liver <em>Anglais</em> the next—but Thor makes it all work beautifully. The wine list also ranges all over the world.
We loved: (Ibérico ham) with a terrine of melon and elderflower.
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