My parents’ wedding anniversary is two days after Christmas, and in the last few years, we’ve started taking them to restaurants that normally aren’t on their radar. Last year, we took them to Osteria Mozza, and this year, after reading my French Laundry post, my mom said she wanted to experience something like that. Granted, it’s impossible to find something comparable to The French Laundry in Southern California, but L.A. is no slouch when it comes to great restaurants. I ended up choosing Providence because of its seafood-centric menu and more affordable five-course tasting option, but two Michelin stars didn’t hurt either.
My first exposure to Providence and Chef Michael Cimarusti was on the second season of After Hours with Daniel Boulud, the MOJO HD show where Boulud throws after hours dinners at prominent restaurants. Season two was set in LA, and admittedly, it was hard to keep track of which one-word restaurant was which. As I rewatched the episode on Hulu.com, I instantly remembered Providence while watching the episode where a lobster attacks a piece of Kobe beef. You can watch the episode in its entirety at Hulu.com.
One of the first things we noticed about the tasting menu was that the dessert course featured a kalamansi gelée. If you’ve been reading this blog for awhile, you’ll know that kalamansi is the citrus of choice in the Philippines, especially in one of my favorite dishes, bistek tagalog. My parents were especially excited to see this versatile Filipino citrus featured in a fine-dining setting. For us, it was the second time in a month we’ve seen Filipino ingredients on a high-end tasting menu. (The first was the Ilocano salt and Pili nuts at The French Laundry.) So while the rest of the tasting menu looked fabulous on paper, we already had our eyes on dessert.