Providence, Los Angeles, 7/27/15

A semi large place with a really dated interior that had some reviews of “too old school” but I found it excellent. The table set up was minimal but service was exceptionally nice. The acoustics allowed you to hear the buzz of the other patrons but still have a conversation with your table mate. They do offer a special 4 course tasting menu in the summer but we opted for the Chef’s menu tasting which is a 3+ hour experience.

You start with a number of amuse bouche with the smoked sable fish being a standout and the wagyu cigar being quite yummy. The soup had bits of rind in the bottom that provided a nice salty contrast and the oyster had a bit of pepper on the finish. The menu actually starts with the uni course which was nicely earthy. The bread tray contained an absolutely butter laden brioche which was quite scrumptious but the seaweed bread turned out to be very nice also. The abalone was another standout but what wouldn’t be with crispy rice and browned butter? The Spot prawns were cooked in salt and herbs and while cooked perfectly the seasonings nicely penetrated them. The scallops were quite nice but suffered from being on a heated plate of seaweed which wafted up the most awful smell. The foie gras had been lightly dusted before cooked which gave it a different dimension from most. The John Dory was disappointing as the fryer taste permeated the fish and one had a flash of “state fair food”. Then came the beef and OMG I’ve never had anything so exquisite. It was incredibly tender, juicy and full of flavor. The lychee sorbet was weak link in a dish with a hint of white chocolate. The chamomile struck me more as a palate cleanser is was so mild but the custard underneath was tasty even though tough – something missing here. The PB&J just seemed strong and wrong but the final sweets were a nice touch. The desserts were a mixed bunch but I didn’t care at that point my palate was dancing already.

Exterior
Exterior
Exterior
Exterior
Menu
Menu
Interior
Interior
Interior
Interior
Table set up
Table set up
Sparkler to start
Sparkler to start
Yuzu seeds and basil
Yuzu seeds and basil
Daikon radish with scallops, puffed rice with a hint of horseradish
Daikon radish with scallops, puffed rice with a hint of horseradish
New Zealand oyster, pork belly and pepper
New Zealand oyster, pork belly and pepper
Smoked sable fish on crispy bread
Smoked sable fish on crispy bread
Braised Waygu beef
Braised Waygu beef “cigar” with pickled plum sauce
Brioche toast and cured salmon, dill, salmon roe
Brioche toast and cured salmon, dill, salmon roe
Jicama and watermelon rind soup
Jicama and watermelon rind soup
Santa Barbara uni with Geoduck, burdock and shiso
Santa Barbara uni with Geoduck, burdock and shiso
Santa Barbara uni with Geoduck, burdock and shiso
Santa Barbara uni with Geoduck, burdock and shiso
bread selection: seaweed bread, white roll, brioche
bread selection: seaweed bread, white roll, brioche
butter and salt for table
butter and salt for table
Japanese sword-squid, Daikon radish juice, cilantro stem
Japanese sword-squid, Daikon radish juice, cilantro stem
as plated
as plated
Wine
Wine
Abalone, black soy beans, nori brown butter, heart of palm, Bachelor button flowers and puffed rice
Abalone, black soy beans, nori brown butter, heart of palm, Bachelor button flowers and puffed rice
Prawn presentation
Prawn presentation
Table side preparation
Table side preparation
Salt roasted Santa Barbara spot prawn
Salt roasted Santa Barbara spot prawn
Lemon with roe
Lemon with roe
Live Boston scallop with black truffle and porcini
Live Boston scallop with black truffle and porcini
Duck foie gras with mulberry, sour plum, nasturtium and foie gras powder
Duck foie gras with mulberry, sour plum, nasturtium and foie gras powder
New Zealand John Dory with miso mustard, apricot and pork belly
New Zealand John Dory with miso mustard, apricot and pork belly

IMG_7510

a5 wagyu beef with shunkyo radish, spring onion and bone marrow
a5 wagyu beef with shunkyo radish, spring onion and bone marrow
as plated
as plated
Frankie climbed the plant
Frankie climbed the plant
Cheese cart
Cheese cart
Artisanal cheese selections with accompaniments
Artisanal cheese selections with accompaniments
bread for cheese course
bread for cheese course
Lychee-shiso sorbet with soy milk and kalamansi
Lychee-shiso sorbet with soy milk and kalamansi
Chamomile ice cream, pistachio crumbles, honey, dijon mustard on custard
Chamomile ice cream, pistachio crumbles, honey, dijon mustard on custard
PB & J: brioche ice cream, tomcord grape, cilantro
PB & J: brioche ice cream, tomcord grape, cilantro
as plated
as plated
Citrus jelly, white chocolate with mango and coconut, Thai tea macaroon
Citrus jelly, white chocolate with mango and coconut, Thai tea macaroon
Menu cover made Frankie dizzy
Menu cover made Frankie dizzy

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