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Providence

5955 Melrose Ave. (Highland Ave.) Send to Phone
323-460-4170 | Make Restaurant Reservations | Menu
An interior redesign has injected more luxury and comfort into this fine-dining destination for seafood.

Cuisine
Open
Lunch Fri. noon-2 p.m., Dinner Mon.-Fri. 6 p.m.-10 p.m., Sat. 5:30 p.m.-10 p.m., Sun. 5:30 p.m.-9 p.m.
Features

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Providence, Los Angeles, CA

Providence Restaurant Review

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About the restaurant and décor: Chef Michael Cimarusti, who co-owns Providence with Donato Poto, continues to maintain the reputation of this fine-dining destination while developing other projects in Los Angeles. (These include the popular seafood "shack" Connie and Ted's in West Hollywood, sustainability-minded market Cape Seafood & Provisions on Fairfax Avenue, Best Girl at the Ace Hotel Downtown Los Angeles and Il Pesce Cucina at LA’s Eataly.) The décor, devised by interior design studio House of Honey, is a luxurious embodiment of the seafood theme, with barnacles on the wall, dark blue velvet chairs, driftwood chandeliers and custom damask wallpaper painted in gold, rose, pearl and lapis hues. Additional seating options include the bar and two private dining rooms, as well as the chef's table in the kitchen.

About the food: An à la carte menu, as well as a four-course tasting menu ($95, $145 with wine pairing), is available during Friday lunch. For dinner, choose from the Chef's Tasting Menu ($220, $330 with wine pairing), Providence Tasting Menu ($120, $170 with wine pairing) or the Signature & Seasonal Tasting Menu ($185, $275 with wine pairings). When chef Cimarusti is away, chef de cuisine Tristan Aitchison is tasked with the important role of upholding the superior standard of seafood that has been established over the years. A playful "Dark & Stormy" gelée with ginger beer foam and other amuses-bouche may precede dishes like abalone with sunchoke, foie gras, hazelnut and nori. Scrambled eggs with uni and a tableside presentation of salt-roasted Santa Barbara spot prawns have made appearances, too. Among the later courses might be salmon, matsutake, kalamansi and kelp or A5 Wagyu, salt-roasted celery root, sesame and lime. Desserts have featured combinations like satsuma-imo (Japanese sweet potato) with yuzu and crème fraîche.

About the drinks: Wine pairings open one's eyes, and the creative cocktails are worth considering as well. Service remains a high priority and contributes to Providence's status as a premium gourmet dining experience in Los Angeles.
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