5955 Melrose Ave, Los Angeles, CA 90038
Phone: (323) 460-4491
Phone: (323) 837-8414
Fax Number: (323) 460-4491
Bike Parking: No
Good For Groups: Yes
Wheelchair Accessible: Yes
Cuisines: Fine Dining, American, Seafood
Alcohol: Full Bar
Takes Reservations: Yes
Outdoor Seating: No
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02/11/2012Provided by Citysearch -
I know that when a person comes to a restaurant such as Providence, they go for the flavors and the experience. When I came to Providence I had a very mixed experience.
The service was very nice, everyone answered all my questions I had, because let's face it, not everyone will know every ingredient on the menu unless you're a strong chef. The one thing I didn't like was the extra's they brought out and explained super quickly and left. Other than that, great service.
The food wasn't as I had expected. I know culinary creativity to mix flavors with visual pleasure is key, but a lot of these flavors, although recognized, didn't seem to really sync together. I have to admit though, the Chowda' was very, very good.
I think it just depends on what you order, some of these dishes were amazing while the others were sadly not so very good.
Came here with my girlfriend and she ordered the john dory while I ordered the main lobster. The lobster came out of its shell in a creative little salad, came recommended by the waiter, unfortunately it wasn't all that it was hyped up to be. I tried a piece of my girlfriends john dory, whatever it was wrapped around gave it an awful aftertaste, and her salad didn't seem to be very good either, was a very strange mix of bacon and what looked like seaweed. The flavors weren't complementing each other.
Maybe we just ordered the wrong dishes, but our experience wasn't what we'd hoped it would be. Hopefully for others it's better.
05/11/2010Provided by Citysearch -
We had the full tasting menu with the wine pairing.
Every dish was spot on from the bread to the mignardise, and the wine was well paired with every course.The service was outstanding also. They were kind and very flexible with all our requests.Every dish was perfectly explained. We also had some awsome cocktails. Thank you Providence.
02/01/2010Provided by Citysearch -
We thought long and hard about the tasting menus versus ala carte. Our waiter recommended that we do the 5 course tasting and order the rest ala carte. Win win. A quick note before I get to the food, the d?cor is really nice. Draped in a simple blue grey palette with high ceilings, it was airy, calm, spacious.
Food Breakdown from great to bad (desserts are just ok):
- Santa Barbara Salt Prawns - These are amazing! They smell so delectable and the table side presentation was pretty cool. Roasted in kosher salt and rosmary, the prawns shelled in front of you and drizzled in olive oil. It tasted amazingly sweet. Almost like crab flavored lobster.
- Foie gras ravioli italian summer truffles, aromatics, parmesan - I love foie gras, infatuated with pasta, and I love love love truffles so technically this dish can't fail and it didn't. The truffles are shaved tableside and he didn't hesitate to overload my ravioli with truffles. Mmm. Random: they bring out the huge black truffles and white truffles for you to smell. So baller.
- Japanese wagyu beef with wild mushrooms - This was the 2nd to last course and by this point, I was pretty stuffed. The wagyu is sliced tableside and was deliciously fatty. Almost too fatty at this stage of the meal. I was slipping into food coma. The intense fattiness of it went well with the asparagus and chanterelles and potato. Paired nicely with the wine.
- Cod in shiso and lemon - The cod was so delicate. I have cooked cod before and it was NOTHING like this. It was one of the best pieces of fish I've ever had. Thought the sauce was a bit overpowering though for such a delicate fish.
- Hokkaido sea scallop with chanterelles, bacon - I love scallops and this was no exception. The flavor pairing was good albeit salty but the wine really cut the acidity of the sauce.
- Kanpachi sashimi with soy cr?me fraiche with blossoming coriander - Good. Fresh.
- Veal tenderloin, hazelnuts, roasted garlic, King Edwards potatoes, onion, veal jus - Perfectly cooked. It was so tender and juicy. The accompaniments paired nicely though I wish the meats were served in the middle rather than the end cuz I was so full.
- Mojito, the gin and tonic, and chilled carrot soup - the amuses. It was ok. Creative and cute. Liked the mojito the most. The gin and tonic tasted like frozen G & T which is the point but I kept thinking. It's a G & T ice cube! I'm so pedestrian I know.
- Chowda' smoky bacon, manila clams, creamy clam broth - It was ok. The broth wasn't creamy enough. It tasted like watered down clam chowder. It actually tasted like the sauce the scallops was paired with .. Just like the soup version.
- Bacon, Mushroom, Truffled Risotto - I really don't want to sound full of myself. But I will. I know I can make better risotto. In fact, BOTH of us thought the same thing. This risotto was noticeably undercooked, lacked the creaminess I expect from risotto, and the bacon threw it off. I did like the truffles on top cuz it's truffles.
My problem isn't that the food is overly 'avant garde' or innovative to the point where I'm just dining on foam and gels but I thought the flavoring was off in a lot of the dishes. The sauce and/or seasoning was either too salty or too rich in contrast to the protein. I don't think the flavors enhanced the meats but rather taken away from the burst of clean, fresh flavors that I expected from a renowned seafood restaurant.
Despite my minor quips with the food, I am so so so lucky and thankful to have dined at Providence for my birthday no less and had celeb chef moment: I almost head butted Chef Michael Cimarusti when I was trying to escape from the bathroom (the door is uber heavy). He's so nice and has such a pleasant demeanor although I think I confused him cuz I got nervous and bowed and waved at the same time. Fml.
11/03/2009Provided by Citysearch -
For the record, the food at Providence is truly incredible. There?s a dish featuring these ginormous langostino shrimp cooked under a mound of piping hot rock salt tableside that truly has to be tasted/seen before your life expires. Too bad the humans who make up the waiter and maitre?d staff aren?t 1/5 as appealing as the crustaceans they?re serving. The best way to sum up our EXTREMELY expensive dinner at Providence ? one that we anticipated with excitement for weeks leading up to the meal as friends and family talked up their encounters with the salt shrimp and other delicacies ? is to quickly quote an exchange my Grandpa (the nicest gentleman you are apt to encounter this of Gandhi) and our waiter had regarding a menu heading entitled ?Hand Corked Beers?. Grandpa: ?I?m wondering, what exactly is a ?Hand Corked Beer??? Waiter: ?Exactly what it sounds like.? Not exactly the kind of ingratiating dialogue you expect when a restaurant is asking you to pay $40+ for a plate of food ? and lets just say it set the mood for the type of service that followed. Really really a shame since it was such a culinary delight. But, sadly, not the type of treatment I ever care to have the privilege to pay for again.
08/07/2009Provided by Citysearch -
My fiancee and I went to Providence to celebrate our engagement, and it was the perfect spot for a special occasion. Great service from friendly, knowledgable wait staff, and the food (i had the prawns and chowder) was amazing. It's definitely pricey but well worth it for a special occasion.