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Providence
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Providence
Purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking, inspired by flavors from Asia and the Mediterranean. The tasting menu blends classic technique with a modern sensibility, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as seared Alaskan halibut with green beans and geoduck in a bouillabaisse sauce, or the hiramasa sashimi, plated in the shape of a flower, and treated to a tableside pour of basil-infused fumet sauce. The soft-poached egg topped with Santa Barbara uni, breadcrumbs, and Champagne sauce is a Providence signature.
"Providence pushes the boundaries of sustainable seafood practices by committing to using only wild-caught, sustainable products. Our rooftop garden shortens our supply chain and improves the neighborhood's biodiversity. We have a hive of bees to pollinate our crops and keep the bee population healthy in the surrounding area. We have also worked with our purveyors to find high-quality products packaged in glass or metal, instead of plastic."
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