Providence

Welcome to LA Amuse-buche. We are a small Foodies’ Group based in Los Angeles with a love for the art and experience of food. We have various backgrounds: Canada, England, Colorado, Indiana, Minnesota. Right now we are a small and merry band of five.

While this wasn’t our first outing as a Foodies’ Group, this was our best and thus will be the first one we blog about.

Wednesday, September 19th we ventured to Providence at 5955 Melrose Ave. Los Angeles, CA. The chef is the renown Michael Cimarusti and the chef de cuisine is Paul Shoemaker. You can read a little bit more information about Michael Cimarusti here or here.

The restaurant was quiet and peaceful, decorating with an under-water theme. We sat at the bar first and the bartender was fantastic. Each drink made to perfection and with style.

Once we were seated at our table, the group voted and decided to try the five course with wine paring adventure. It started off with quite an experience. The first few amuse-buche were surprises compliments the kitchen.

A Martini Gelatin: a gelatin cube including gin and other wonders inside, with a side of lime on a tiny spoon. Sam (my husband) whispered to Dan, “what do I do?” And Dan, the organizer of our group leaned over to Sam and said “I feel like I’m in the middle of a Monty Python skit.” Luckily the waiters were very helpful in describing all the food and wine in detail.

Next was a Mojito Drop. It was a mojito in a gel capsule also on a tiny spoon. The men in the group were a little put off by the texture of this one.

Third was a Melon Shooter. At this point we were all surprised and happy by the sophistication that was being sent out for us to explore. This was some sort of a melon reduction with a Wasabi Oil, and on a toothpick tiny melon balls and a chunk of olive. Personally I was feeling like I was in an episode of Iron Chef, and while in any other circumstance I doubt I would have tried said amuse-buche I jumped right in. It was a fantastic explosion of flavor. Delightful!!

Japanese Kanpachi tartare was the first of the main courses and was paired with a Cserszegi Fuszeres, Craftsman 2006. Most of our group typically do not drink white wine, although all of us loved this little gem from Hungary. It was light, fruity and not to dry. This was a simple dish and a nice light way to start into the food.

Next was Bobby’s Block Island Sea Scallops with a St. Veran, Domaine de Valanges 2005 wine. This I believe was most of our favorite dish of the evening. The scallops were cooked perfectly and it was a fabulous combination of sweet and salty.

Then wild new Zealand John Dory with a Pinot Gris from Domaine Alfred 2005. Who knew fish could be sweet!!?? This dish wasn’t fishy at all. The lady creamer beans, smoked bacon, artichokes couldn’t have been more delightful. This wine was Lucia and my favorite.

Medallions of Veal with a Cote du Rhone from Domaine de la Renjarde 2003. This was Eric’s favorite combination for the night. The veal was on a bed of crushed potato, chanterelle, soy and spinach. The sauces were heavenly.

And finally for the evening a Richardson Farms Black Plums which had a miso ice cream and was paired with a Late Harvest Chardonnay by Levendi 2005. This was another combination that was un-believable and empyrean in nature. Each bite was a pleasure.

Overall Providence truly earned it’s ranking in the “Top 50 Restaurants of the US” by Gourmet Magazine and we all look forward to going back and perhaps next time even experiencing the Chef’s Menu. If need any convincing that food is both art and experience this place will convert you!!

** Please note all photos were taken with a camera phone, and while we would have loved to take more we did not want to annoy the other patrons.

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