H
HI
Guest
I was thinking Il Cielo, Beverly Hills, but if you have anything better in mind please let me know.
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I
I wonder
Guest
Providence
5955 Melrose Ave. (Highland Ave.) Map
Los Angeles, CA 90038
323-460-4170 |
This Melrose Avenue address has seen its share of deals, movers, shakers and celebs---and influential restaurants come and go from Le St. Germain to Patina. But there's no reason to dwell on the past. No, not with Michael Cimarusti and Providence. The former Water Grill chef brings his wife Cristina and maître d' extraordinaire Donato Poto (formerly of Bastide and Primi) to the party. Cimarusti is an avid fisherman (a family tradition) but mostly practices catch-and-release---which you won't want to do with his dishes, once you have selected a few options from one of the menus (Market, Chef's or Ã* la carte). Menus change often as you will only be presented with available fresh seafood. May we tempt you with an appetizer of tuna tartare Sinaloa with pico de gallo gel and tortilla lime powder? How about trying Santa Barbara spot prawns? Main courses of wild British Columbia halibut in a basil crust and Hawaiian big eye tuna won't disappoint either. Meat-lovers need not despair since duck, pork, beef and other land animals are offered as well. Wine pairings by Drew Langley open one’s eyes, and the saké and herb-infused drinks are a good option with some of the "Raw and Cold" selections. Dessert is worthy of a trek here all by itself; the restaurant unopposed to accepting dessert-only reservations (try on three, five or eight courses for size). Pastry whiz Adrian Vasquez can steal the show with his second act. His bag of tricks is spiked with molecular gastronomy: from the mild mannered milk chocolate-whiskey panna cotta to the brazen dessert mojito.
5955 Melrose Ave. (Highland Ave.) Map
Los Angeles, CA 90038
323-460-4170 |
This Melrose Avenue address has seen its share of deals, movers, shakers and celebs---and influential restaurants come and go from Le St. Germain to Patina. But there's no reason to dwell on the past. No, not with Michael Cimarusti and Providence. The former Water Grill chef brings his wife Cristina and maître d' extraordinaire Donato Poto (formerly of Bastide and Primi) to the party. Cimarusti is an avid fisherman (a family tradition) but mostly practices catch-and-release---which you won't want to do with his dishes, once you have selected a few options from one of the menus (Market, Chef's or Ã* la carte). Menus change often as you will only be presented with available fresh seafood. May we tempt you with an appetizer of tuna tartare Sinaloa with pico de gallo gel and tortilla lime powder? How about trying Santa Barbara spot prawns? Main courses of wild British Columbia halibut in a basil crust and Hawaiian big eye tuna won't disappoint either. Meat-lovers need not despair since duck, pork, beef and other land animals are offered as well. Wine pairings by Drew Langley open one’s eyes, and the saké and herb-infused drinks are a good option with some of the "Raw and Cold" selections. Dessert is worthy of a trek here all by itself; the restaurant unopposed to accepting dessert-only reservations (try on three, five or eight courses for size). Pastry whiz Adrian Vasquez can steal the show with his second act. His bag of tricks is spiked with molecular gastronomy: from the mild mannered milk chocolate-whiskey panna cotta to the brazen dessert mojito.
L
luciloo26
Guest
Pizza cures all.
L
luciloo26
Guest
Pizza cures all.