Providence
<p>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 <em>espuma</em>) 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. </p> <p><strong>Tip:</strong> 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). </p>
AS FEATURED IN...
From Travel + Leisure , APR 2007
An ambitious collaboration between Italian-born Donato Poto—he's the elegant maître d'—and the gifted chef Michael Cimarusti, Providence announces its serious intentions with the very first amuse-bouche...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 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>>
Last updated April 2007
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