Insider’s View / Happenings at Providence


Our "En Voyage" menu this week features favorite dishes from Providence!

Providence Favorites Menus

Visit IGTV for our En Voyage, “Providence Favorites” video guide for August 12th-August 15th.

We’re traveling back in time to 2008! A time when we could commune over a luxurious meal, embrace your fellow (wo)man and enjoy good company. 2008 was a banner year for Providence. We earned our first @michelin star, and Chef Michael Cimarusti defeated Iron Chef Masaharu Morimoto in a hard fought, “Battle Black Fish” on Food Network’s “Iron Chef America”. Our Lobster Bloody Mary was a big hit back then. Maine Lobster, with fresh tomato gelée and a slightly spicy vinaigrette. Perfect for a cool summertime appetizer. Second course is Chef Michael’s winning dish from “Iron Chef”, this time made with local rock fish, clams, squid and mussels in a Thai inspired broth. Former Pastry Chef, Adrian Vasquez’s Nori Focaccia, a Providence favorite, accompanies the savory part of our dinner. For dessert, Chef Adrian’s renowned Milk Chocolate Whiskey Panna Cotta with Bailey’s Ice Cream rounds out this delicious meal.

Don’t forget about all of the amazing pantry items our staff is preparing for your own inspired meals at home. Call us during business hours to place an order over the phone (323) 460-4170, or visit Tock.

View our En Voyage companion video here

 

Add-ons for this week include:

  • Our Signature Uni Pasta Kit
  • Marinated and pre-cooked wild Spanish Octopus
  • House-smoked CA King Salmon w/ Traditional Accompaniments
  • House-smoked Salmon “Schmear”
  • House-smoked Liberty Farms Duck Breast
  • Hot-smoked Black Cod (also known as sable fish)
  • Japanese A-5 Wagyu Beef by the Pound (uncooked)
  • 3 Types of Caviar: Kaluga, Grandeur and Two-tone Osetra
  • Truffle Brie
  • Black Truffles
  • Basque Cheesecake
  • Krug, Brut, “Grand Cuvée” Champagne (Half Bottles)
  • Krug, Brut, 2004
  • Kim’s Signature Cocktails
  • Providence Wine List Selections

“We had a fantastic dinner and a wonderful brunch (we ordered some smoked salmon).  The lobster was outstanding as was the soup and dessert.  Everything was well-packaged and easy to prepare.  Thanks very much!”

Eve S.

“A perfect Summer meal!   Thank you!

Jonathan

“My Hills of Salerno take home meal yesterday was outstanding in every way. From the politeness and appreciation expressed by the staff when I picked up, to the last bite of the last biscotti, every aspect of the experience was supremely satisfying. The packaging was thoughtful, the ingredients were superb, and there was obviously a high level of technique that allowed pasta and lamb chops to be reheated, yet come out dining room quality. The accompanying video was helpful and entertaining.  I have already placed another order for tomorrow!”
Thank you,
Jeremy K.

Available this week, Wednesday, August 12th through Saturday, August 15th. Each week, Chef Michael Cimarusti posts a video on our Instagram and Facebook pages, detailing how to best enjoy your “En Voyage” menu.





En Voyage week 7: The Big Easy

En Voyage week 7: The Big Easy



Reflections on 15 years of Providence

15 years have passed since we first opened our doors here at Providence. If you asked me how I feel about that milestone, the first word that springs to mind is grateful. We are grateful to a staff that has stood beside us for 15 years. Grateful to Los Angeles, that has kept us busy all these years. Grateful that the diversity of our staff has always reflected the city we call home. Grateful for the guests we now call friends, at home in Los Angeles, across the country, and around the globe.

I am grateful to our Chef de Cuisine of 8 years, Tristan Aitchison. Tristan has been at Providence for all 15 years. He met his wife, our former sous chef Amy Wolf, and together have produced the restaurant’s first grandchild, Busy.

I am grateful for Chef Sam Baxter from Connie and Ted’s, who along with Tristan, was a part of the opening team here at Providence. His talent and dedication is so important to our success.
I am grateful to Matthew De Marte, the General Manager at Connie and Ted’s, and a member of the opening team here at Providence. He faithfully upholds our values and standards everyday.

I am grateful to my partner, Donato Poto. Donato has imbued our wait staff with his talent and his pride in sharing knowledge, comfort and hospitality with our guests, without him, and the staff he leads, our work in the kitchen would fall flat. Our friendship and mutual respect for each other has only grown deeper throughout the years.

I am grateful to my partner Cristina Echiverri. Crisi is not only my partner in business, she is also my wife. Unlike Donato and me, Crisi works largely behind the scenes. She is the reason you are receiving this message and a big reason that Providence is still here 15 years into this long, strange trip. Crisi is our voice of reason, our backstop, and the most well-rounded, versatile member of our triumvirate.
On behalf of the staff I’d like to say how thankful we are to all of you who have supported us from the day we opened. Without your support Providence wouldn’t be the restaurant that it is today.
With much gratitude,
Michael


Congratulations, Chef Michael Cimarusti!

 

Chef Michael Cimarusti with his James Beard Award

Chef Michael Cimarusti was awarded Best Chef: West at the 2019 James Beard Awards

Michael Cimarusti Wins Best Chef West, James Beard Foundation Awards, LA Times



Plan your Private Event at Providence!

Photo by Jakob Layman - Providence

Let Providence make your party unforgettable! Our professional and award-winning staff will take care of every detail so you can sit back and enjoy the party. Providence has several private dining room options within the restaurant to suit your needs, for your luncheon or dinner party. Providence is available for exclusive buyout for larger parties. We can also bring the Providence experience to your home, place of business, or wherever you choose! Our expert staff will create an unforgettable experience with the food and service our discerning guests have come to expect.

Contact Alyssa Shepherd at (323) 460-4170 or [email protected] to plan your festive occasion.