Providence

About Providence

Providence received its third Michelin star to join a very short list in Los Angeles, and the recognition arrived decades after critics began suggesting it was overdue. Chef Michael Cimarusti has built the restaurant around sustainable American seafood — sourced from small fishermen with a rigor that extends to every piece of fish on the tasting menu — and the kitchen executes a multi-course meal that treats the ocean as a pantry rather than a commodity. The Chef's Table private room with its window into the kitchen is the recommended format for special occasions; the regular dining room is its own kind of magnificent, and the service matches the food's ambition.