Inspired by coastal living, fine-dining restaurant Providence serves seafood in its purest and most sustainable form. Open since 2005, the restaurant showcases the freshest catch in a tasting menu of creative and stunningly presented dishes alongside exquisite desserts and a world-class selection of more than 400 wines.
When it comes to seafood, executive chef Michael Cimarusti consciously selects every ingredient to reflect Providence's ethos of care. The restaurant's dedication to nailing each detail of the dining experience continues with the vast wine list, and excellent pairings complement the continually changing menu. Though if you prefer a cocktail, a bartender will shake one up right at your table. All of this helps this L.A. institution rank among the country's top seafood restaurants.
- Providence is a beautiful establishment at Melrose and Cole avenues in Hollywood. The exterior boasts a noticeably modern design with concrete walls, modest greenery and other intriguing architectural features, such as stone accents and thin wooden panels concealing portions of the structure.
- Dinner is a special affair with a rotating eight-course tasting menu that can spotlight anything from California spiny lobsters to Alaskan king salmon.
- This Four-Star restaurant serves dishes with a distinctive flair — truffle toppings, shaved tableside; artistic platings; and colorful dots of edible flowers.
- A pioneer, Providence was one of the first restaurants in L.A. to open a rooftop garden, where it grows its herbs and those edible flowers. There, it also keeps Italian honeybee hives and uses the nectar in the Japanese Penicillin cocktail and the post-dinner tea service.
- The tableside cocktail service offers a personalized touch. The roving bar cart will roll up to your table and make a libation with rare and special spirits, like the $100 Margarita, which features Casa Dragones Joven, a blend of 100 percent blue agave silver and extra-aged tequila; Grand Marnier Cuvée du Centenaire, a mix of cognacs that have been aged for up to 25 years; Harry’s Berries Strawberries from the local farmer’s market; and hand-cut ice shaped like a gem.
- Seafood favorites include troll-caught Alaskan salmon and the scallops served with leek fondue.
- Finish your meal with decadent chocolate. The L.A. restaurant sources small-batch cacao from Hawaii and turns it into desserts. And the kitchen takes a zero-waste strategy to this as well — it uses the cacao husks to make chocolate tea.
- Prime your palate with starters like oysters on the half shell accompanied by a tangy mignonette, farm-raised caviar or the uni egg sauced with a rich champagne beurre blanc.
- Although the restaurant specializes in seafood, you can opt for duck or wagyu steak as the main course, and neither disappoints.
