With San Diego establishments mired in the drudgery of Restaurant Week, we elected to bring our out-of-town guests to Providence to celebrate their wedding anniversary in style. I made reservations for the Chef's Table (a private nook separated from the kitchen by a glass partition), adding to the festive nature of the occasion. Dinner was, as expected, wonderful. I maintain that this is one of, if not the most, polished restaurant in Los Angeles.
*Note* As this blog approaches its first birthday, I realize that it has strayed slightly from its original purpose of being (primarily) a photo-journal. Beginning with this post, I plan to emphasize larger pictures and significantly reduce the amount of boring text - after all, a picture is worth a thousand words (and who really cares what someone else thinks about a dish anyway!). Perhaps this time, I'll actually allow the food to speak for itself.
We enjoyed two great (nay, fantastic) wine steals over dinner - leading off with a Billecart-Salmon Brut Rosé from the wine list, and transitioning to a powerful 2008 Two Hands Bella's Garden Shiraz brought by our guests.
|Amuse 1 - Mojito, Screwdriver|
|Amuse 2 - Beau soleil oyster, jalapeno, cilantro, lime|
|Amuse 3 - Binchotan-grilled miso-marinated abalone|
|Amuse 4 - Binchotan-grilled squid and chorizo|
|Amuse 5A - Consomme, caprese|
|Amuse 5B - "Crackers"|
Crispy buckwheat, tomato vinaigrette, finger lime, red onion, micro celery
|Santa Barbara uni|
Corn, cornbread, egg, truffle
|Santa Barbara spot prawn, charred lamb's leaf|
|Maldon salt, smoked shrimp head butter-lemon sauce, lemon|
|Grilled scallop, truffle butter|
Butterball potatoes, scallion oil, smoked butter, romesco
Pickled apples, Tahitian squash, sunchoke puree, Pedro Ximenez
|King salmon belly|
Fig, smoked eggplant, fennel
|American wagyu, butterball potatoes|
Bone marrow bearnaise, chanterelles, cippolini onions
|Cucumber-mint frozen yogurt, honeydew soup|
Sesame streusel, plum sorbet, blueberries
|Ganache, raspberry, ginger meringue|
Graham cracker ice cream and crumble
|Mignardises - Chocolate macarons, chocolate-basil marshmallows, lemon basil gelee|
5955 Melrose Ave.
Los Angeles, CA 90038
Phone: (323) 460-4170