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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 ...
READ MORE about ProvidenceOur Inspector's Highlights
- 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.
The Food
- 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.
