Listed below are links to reviews of Providence from around the web.
[ more from 10best]
"Only the freshest seafood makes its way to Providence's coveted tables. This charming New American spot serves a mixture of hot selections and raw, cold ones � both excellent, according to regulars...."
[ more from biggestmenu]
[ more from calendarlive]
"French chefs always say that seafood is much more interesting and challenging to cook than meat. It's the difference between playing an instrument with a range of an octave or two and one that encompasses a slew of notes...."
[ more from carolineoncrack]
"Ramona and I were also treated to some off-the-list cocktails. Germain elderflower liqueur, gin, bitters and grapefruit juice with a splash of champagne...."
[ more from chowhound]
"Craft vs Providence..."
[ more from chowhound]
"My wife and I visited Providence to celebrate our wedding anniversary on Sat. night and were profoundly disappointed by the service which was rude, incompetent and disorganized...."
[ more from chuckeats]
"we both agreed that Providence was the new standard-bearer for seafood-focused restaurants...."
[ more from dailycandy]
"If you’re dining at Providence, that shouldn’t be a problem. The sleek new seafood restaurant is as pleasing to the peepers as it is to the palate...."
[ more from dailygluttony.blogspot]
"It was located on Melrose in the old Patina space and wrapped up in shades of off-white, khaki, and dark brown, all tied together with orangey-red accents. I looked up as we were lead to our table that was located along a wall lined with one long off-whit..."
[ more from diglounge]
"The main courses arrived like fine pieces of art, each one arranged wonderfully. A Wild Alaskan Halibut ($40) in a shallot crust, served with fava beans, baby artichokes, then drizzled with lobster juice and finished with uni butter...."
[ more from epicurious]
", land of waiters who'd rather be actors and diners who care more about dishing than the dish in front of them. So the grown-up haven of Providence is divine intervention, indeed...."
[ more from fodors]
| "Since its highly anticipated opening in 2005, Providence has drawn considerable praise for the work of chef-owner Michael Cimarusti, formerly of downtown's Water Grill. Obsessed with quality and freshness, the meticulous chef maintains a network of specia..." |
4 reviews
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[ more from gayot]
| "Germain, then Patina in its varied incarnations and now Providence, 5955 Melrose has seen its share of deals, movers, shakers and celebs. Paramount studio execs, Hancock Park affluents and Michael Cimarusti aficionados now flock to this address for seafoo..." |
1 reviews
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[ more from gourmetpigs.blogspot]
"Providence on Melrose is my new special-occasion favorite...."
[ more from insiderpages]
"Our beautiful waiter (also a Leo I might add) was superb, and had our cocktails in minutes. She recommended the tasting menu and it was truly one of the top 3 meals I have ever had...."
[ more from la]
"Nervous chatter began when Michael Cimarusti left his post as chef at Water Grill in 2004�where could he be going? But it wasn't long before he took over Patina's original Melrose Avenue location along with co-owner Donato Poto, the former maitre d'..."
[ more from la.foodblogging]
"Small Plates: AOC which stands for “Appellation d’Origine Controlee” may be recommended by LA Magazine, but I’ve got my doubts about this place. I mean, $25 for corkage and if you bring your own cake for someone’s birthday or..."
[ more from la.foodblogging]
"This was the second time we had been to Providence and so far both meals have been some of the best I have ever had...."
[ more from lamag]
"With Providence, Michael Cimarusti set out to show what he can do. He's best when he does less..."
[ more from laritz.info]
"After all that anticipation and wanting to be excited about ambitious restaurants, I feel like I should be heaping Providence with high praise. But I don"t leave raving, even though almost everything is extremely good...."
[ more from laweekly]
"Michael Cimarusti, Providence’s proprietor and chef, comes to the restaurant from the Water Grill downtown, which he transformed from a pleasant place to eat oysters to a palace of business-class fish, precise assemblages of seafood and exotic prod..."
[ more from losangeles.metromix]
"Providence Chef Michael Cimarusti will present the September edition of the restaurant’s cooking class series. As the name suggests, Cimarusti will offer tips on preparing and cooking with unusual fishes such as tuna, John Dory, and skate wing...."
[ more from nochoiceatall.blogspot]
"You wouldn't necessarily think it, but the bar at Providence Restaurant in Los Angeles is a great place to get a drink. Vincenzo Marianella, who has been the head barman since Providence's opening in 2005 put together a list of both innovative house cockt..."
[ more from omgfood.blogspot]
"* I can't begin to describe the experience of eating this dish. This was served with THE coolest utensil I've ever used as well - a small, long-handled spoon that doubled as a straw...."
[ more from search.cityguide.aol]
| "Based at an address where people have come to expect dining expertise, Providence further ups the ante, capitalizing on the geography lesson that long-celebrated Patina taught LA: People will travel east of Highland if you give them the right menu. Cateri..." |
5 reviews
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[ more from tangbro1.blogspot]
"The next course was probably my favorite of the night. Lobster lightly cooked in a seaweed broth with udon, nori, egg yolk, and some gold leaf for good measure...."
[ more from tangbro1.blogspot]
"The quality of the lobster, as with all the seafood, is truly wonderful. For me lobster is one of those dishes that can be served with minimal accompaniment, however I quite liked the pairing of fishy caviar and sweet beets...."
[ more from tripadvisor]
"The sommelier suggested 2 wines for our table which we liked very much. The menu is far from typical however and some in my party of 8 were not pleased...."
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