Providence
5955 Melrose Ave
Los Angeles, CA 90038
(323) 460-4170
www.providencela.com
Dinner – Monday, 06/20/2011
I first heard about “Four on Fish” through Darin from Darin Dines and as soon as I heard the names of the four chefs, I just knew I had to go. The dinner was a collaboration between Chef Michael Cimarusti (Providence), Chef Hiro Urasawa (Urasawa), Chef Ricardo Zarate (Mo-Chica and Picca), and Chef Ludo Lefebvre (LudoBites).
First of all, I will find any excuse to go to Providence. It’s one of my favorite restaurants in Los Angeles. It’s on the pricier side, but definitely worth it. Of course, mix Chef Michel Cimarusti with three other amazing chefs and I’m in.
Price for this nine-course meal, $195/per person without wine pairing. My credit card cried a little, especially since I’ve been eating out a lot lately, but I really couldn’t miss this special, one-time meal.
Seabass Tiradito
Aji Amarillo Sauce, Sweet Potato Puree
Ricardo Zarate
I’m a fan of tiraditos and first tasted it at Sushi Samba in Las Vegas. I’ve never had it with sweet potato (which is the common garnish for tiraditos) so this was a delicious dish for me. I do prefer the Sushi Samba tiradito dishes only because it packs more punch and has a spicier kick, but this was still a great dish and I loved the texture from the sweet potato on top.
Hokkaido Scallop and Monkfish Liver, Caviar, Pickled Turnip, Wasabi, Shiso, Miyoga
&
Red Snapper and Half-cooked Botan Ebi wrapped in Seaweed
&
Marinated Radish, Shiso, Miyoga and Plum Sauce
Hiro Urasawa
The best sushi (and priciest) place in Los Angeles is Urasawa. Unfortunately, I haven’t tried it yet. The few people that I do know of that have gone all loved it and I’m saving it for a special occasion to take my parents. Technically, I didn’t go to Urasawa, so I can still save it for a special occasion. The quality of the fish were excellent and very fresh. I love that the plum sauce added a hint of sweetness to the dish.
Anticuchos of Santa Barbara Spot Prawns with Yuzu Koshu
Ricardo Zarate
I’m so glad that they provided a lemon and a hot towel after this dish! Even though the portion wasn’t huge (after all, it’s a tasting menu), my hands still got a bit messy. I loved the subtle spicy kick of the prawns and the lime added a nice zest to it. If this was a preview of what’s to come at Picca, I definitely cannot wait!
Santa Barbara Sea Urchin
Champagne Beurre Blanc, Fines Herbs
Michael Cimarusti
I had this dish the first time I dined at Providence and I loved it. It’s a rich, flavorful dish and the only thing I don’t like about it — it’s too small.
Chawan Mushi
Summer Truffles and Ikura
Hiro Urasawa
Isn’t the presentation of this dish just gorgeous? The colors and pop of purple from the hydrangea made it almost too pretty to eat. I loved the texture of this dish! It was smooth and even though I’m not crazy about uni, I really enjoyed all the flavors of the dish. And don’t forget — I love truffles 
Japanese Freshwater Eel
Soba, Soy Milk
Michael Cimarusti
I feel like Chef Michael Ciarusti can do no wrong with dishes. I loved the crispy texture of this dish and I always avoid anything with eel mainly because most places make the dish too sweet for my taste. “Too sweet” never even crossed my mind while I had this dish.
Lobster Vadouvan
Ludovic Lefebvre
Probably one of my favorite dishes of the evening. I swear I’m not playing favorites! I still would have loved this dish even if I didn’t know it was by Chef Ludo. Vadouvan is a spice and the best way to describe it is French curry. The sauce was aromatic and as soon as they opened the lid to pour the sauce, I was excited to eat the dish and it did not disappoint.
Creme Fraiche Panna Cotta
Alverta President Caviar
Ludovic Lefebvre
Chef Ludo had this dish at 6.0 (also at 2.0 according to Kevin from kevinEATS), which I loved. Panna Cotta…Caviar..Caramel? What’s not to love? Sweet with a hint of salty from the caviar.
Mochi Cake
Blackberry & Litchi, Coconut-Kaffir Sorbet
Adrian Vasquez and “The Ladies of the Pastry”
Both desserts were solid dishes and I loved them both equally. They were both different and I was bursting out of my dress at this point, but I was determined to finish the second equally delicious dessert. The sorbet was light and worked very well with all the other components on the plate.
The signed menu.
Unfortunately, not complete since Chef Ludo didn’t get to sign it. He was busy and I really didn’t want to shove my menu in his face. I have enough LudoBites menu signed by him so I’ll just have to live with three out of four signatures. Sad face.
Honestly, I felt like a kid going to Disneyland for the first time. The excitement, the anticipation! It was too much for me to handle. I also probably looked like a little kid excitedly waiting Mickey Mouse while I waited for the chefs to make their rounds around the table. Haha. I’m grateful that I got a chance to experience this meal and can’t wait for more from these individual chefs!
xox-
J
