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Jan 31, 2007 07:57 PM

Providence lately anyone? Photos?


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  1. bite the bullet and go already! get the tasting menu, you won't regret it.

    1. their website has a plethora of photographs.

      1. I was just there this past Sunday for my husband's birthday dinner. OH MY GAWD! We love it and they always treat us so well there. We had the 9 + course meal which was plenty. I had to stop at 6 courses but my husband kept going. We spend so much $$$ but it was well worth it. I wish I had taken photos but I was too busy enjoying the dinner. Good luck getting your internship.

        1. Providence is a wonderful restaurant.

          First Course – The muscle of the clam, served almost raw, bruleed" served with a salad of yuzu, baby turnips, extra virgin olive oil and jalapeno juice.

          Second Course –Pinwheels of "yari ika" – poached Japanese sword squid served with Satsuma tangerine foam, Satsuma gelee, snap peas and pea tendrils. A small pitcher of satsuma and Krug champagne consommé was then poured around the squid.

          Third Course - Boule Parfait – A ball of foie gras parfait, with Tokay gelee, foie gras powder dusted with cherry powder, an emulsion of Australian Pepper jus.

          Fourth Course – Butter-poached Norwegian King Crab Leg and Crabmeat with Crab Nage (crab stock with white wine, cream and butter) The leg was topped with American Oscetra Caviar. Also on the plate was a small mound of perfectly diced to 1/8 of an inch mire poix

          1. Fifth Course- Santa Barbara Sea Urchin Sabayon with truffles, brioche croutons, hakkaisan, junmai, ginjyo.

            Sixth Course. Seared foie was draped over a bed of black truffle rice. The Kobe Beef Sushi was also on black truffle rice with a dab of Kurosawa plum.

            Seventh Course – Italian Octopus a la plancha with oven dried tomato, nicoise olives, fennel, artichoke hearts, basil, mint, oregano, pistou and olive oil

            Eighth Course – Sweetbreads done in a traditional style with quince done 3 ways – puree, confit and roasted with a drizzle of port reduction

            Ninth Course – Virginia Striped Bass a la plancha with Shimeji mushrooms, Chantenay carrots, baby red onions, celery greens, shaved black truffles and truffle lobster stock

            Tenth Course – Roasted Lamb Loin, lamb jus, Moroccan squash puree, lamb’s quarter, roasted spinach, cinnamon espuma

            Eleventh Course
            Cheese –

            12 and 13 and 14 - Desserts