ALIS VOLAT PROPRIS

One of my top to-go list, Providence was awarded with two Michelin Stars in 2009, before they halted the award for Los Angeles this year. Revered as one of the top restaurants in city, along with Urasawa, Melisse and Spago. I was very excited to dine here! I dined in Spago a little over a year ago. Urasawa is out of my budget. Melisse is left as a realistic goal.

Unsuspectingly tucked amongst pawn shops and automotive repairers; Providence, with its boxy architectural exterior and spot lights angled on its grey walls, lies superimposed in a moderately sketchy middle class neighbourhood.

Behind the heavy wooden framed frosted glass doors, I was greeted by hosts and servers who seemingly awaited my arrival. We got seated by the stone walls with various floating candles alongside. A mini lantern suspended above our table. A clusters of shells set on walls of the other side of the dining room; there was a hint of romance in the atmosphere of this cozy restaurant.

I was slightly sick with a meek appetite so I opted the 5-course tasting menu out of the 9 and 14 course menus, for $85. Thus, my boyfriend was also required by the restaurant to order the tasting menu. (but you must order the tasting menu if it’s your first time dining here!) Service was very prompt and our amuse bouche arrived before we even had to wait.

The amuse bouche was a 3 section cocktail. A gin and tonic gelee with a dash of lime. It was a snowy texture and refreshing while it tingled slightly inside my mouth. I could indeed taste the tonic that was a slightly bitter for my sick palate. The vodka with grapefruit juice was served in another spoon and was at first glance, mistaken for an egg yolk. The juice burst in my mouth as I took it whole. The last one was non-alcoholic, ironically served in a shot glass. Salmon on a cool gelee base, sprinkled with gold flakes, mini rice crackers and wrapped with cream. A myriad of cold savory flavours danced in my mouth.

The first course was the Japanese Kanpachi, topped with cilantro blossoms and a smooth cream. It was a little fishy and warm for my taste, but the mixture of the dressing and herbs spruced it up very well.

The scallop was one of my favourite. A single scallop swimming in finely japanese eggplant, cashews and reduction of vadouvan and wine sauce. Roofed by shredded rhubarb. The scallop was very tender. Each bite combined with the sauce and the kick of eggplant was simply splendid.

I’m not a big fan of halibut and this dish was rather forgettable. But I do remember it being very well cooked, not dry at all, garnished with miniature edible flowers, black olives, apricot and summrt squash. Combined with a green dressing that provided the halibut a slight crunch.

My veal was cooked flawlessly medium rare and extremely tender topped with english peas, bacon, almond and maitakel mushrooms. 3 dollops of creamy mustard-like sauce surrounded it.

The final course was a yuzu curd layered with sorbet encircled with blackberries and meringues. A little tart with a cooling sensation, the meringues was not too hard but slowly melted in my mouth along with the blackberry sauce.

Petit fours were presented when we asked for the check, Consisted of nougats, sugar coated jelly cube and wrapped caramel. I liked the nougat but the jelly was a little too sweet. The caramel was smooth and soft but not a mushy mess, and I believe, slightly salted in the centre.

Service was impeccable, although I did not get as friendly of a vibe as other top tier restaurants I’ve been to. Everyone was courteous and water was refilled consistently.