More From the Los Angeles Times
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July 23, 2024
Chef/owner Michael Cimarusti plates food in the kitchen of Providence. (Lawrence K. Ho / Los Angeles Times)
Kampachi, or yellowtail, with rice crackers. (Lawrence K. Ho / Los Angeles Times)
Partner/manager Donato Poto prepares salt-roasted
Grilled Santa Barbara spot prawns with sauce vierge. (Lawrence K. Ho / Los Angeles Times)
The main dining room in Providence. (Lawrence K. Ho / Los Angeles Times)
Wild black sea bass with matsutake mushrooms. (Lawrence K. Ho / Los Angeles Times)
Squid and chorizo. (Lawrence K. Ho / Los Angeles Times)
For dessert, peanut butter, banana, tamarind and jalapeno. (Lawrence K. Ho / Los Angeles Times)
July 23, 2024