Providence

Dinner at Providence was my first foray into the world of Michelin starred restaurants, in Los Angeles, California

Nestled within the heart of Los Angeles, where palm-fringed streets whisper tales of old Hollywood glamour and modern-day opulence, Providence emerges as a culinary sanctuary, inviting discerning palates to indulge in an unforgettable gastronomic voyage.

Dinner at Providence was my first foray into fine dining and the lore of Michelin starred restaurants.

Yes, I’d previously taken myself to Canlis in Seattle for a previous birthday. But, that experience felt rushed and I felt out of sorts, because I couldn’t find the place and – in my self, felt out of place.

I used to joke with Johann and say that I was in “Johann’s School of Fine Dining and Luxury” because of how much I’ve learned over the years. And to think this was our first formal dinner out together outside of work .. which started us traveling around the nation on our friendship trips. It’s really beautiful.

But this is the Dine LA dinner that started it all.

Upon walking into Providence, I was taken aback by how beautiful it was. It invoked the essence of the senses. I felt immediately enveloped in an atmosphere of refined elegance. What can I say – the place exudes a timeless charm, seamlessly blending classic sophistication with contemporary flair.

Every detail, from the plush furnishings to the soft ambient lighting, felt meticulously curated to evoke a sense of indulgence and luxury.

Seated, I started with the MUARY THAI cocktail (Selvarey rum, lemongrass, ginger, kaffir lime, almond orgeat, jalapeño)

Johann and I then shared a round of OYSTERS OF THE DAY and house accoutrements before starting our Dine LA menu.

I began with the NANCY’S DOWN EAST SEA SCALLOP (Turnip, miso black truffle).

Next, was the VERMILION ROCKFISH (Tahitian squash, chorizo).

The bread course was a RED FIFE SOURDOUGH in collaboration with the Tehachapi Grain Project.

Then came the QUINAULT RIVER STEELHEAD TROUT (sunchoke, fines herbs)

To finish the meal, we were served the FOREST FLOOR (porcini, hazelnut, coffee)

It was all – in one word – delicious.

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