Providence

500 pieces of pommes fondant. Each potato is shaped into a cylinder, then browned in butter. Fresh thyme and chicken stock are added and then the potatoes are finished in the oven. These will accompany our Wagyu beef course for this weekend’s Valentine’s Day menu.

Scenes from the @providencela kitchen: @pudwillfarms raspberries for days. How lucky are we to live in the Golden State? Chef @macdanieldimla will use these beauties on his Tarte au Chocolat.

Our Valentine’s Day dinner menu is catching . Order yours before we sell out completely! Call us at (323)460-4170 or order online @opentable or @tockhq

Providence Valentine's Day Takeaway is selling out quick! Make your reservation today by calling us at (323) 460-4170 or online on Open Table or Tock. - https://mailchi.mp//new-takeaway-and-valentine-menus-47464

Are you having Valentine’s Weekend dinner from @providencela and you don’t know what to drink with it? We made it easy for you our three bottle wine pairings fit the bill perfectly! They’re available in a half bottle version (shown above) or a different but equally delicious full bottle pairing. Order @opentable, @tockhq, or by calling us @providencela, (323) 460-4170 @vincentcouche #jmourat #ruffinomodus #valentinesday2021 #winepairing #winepairingtogo #togo #takeout #takeoutwine

Providence Pantry-Here to answer the eternal question, What’s for dinner? We have some amazing pantry items for this, our last week offering our pantry items: * NEW-Local Santa Barbara Spot Prawns (by the pound) * NEW-Whole Live local Sea Urchin (by the piece) * NEW-Local ready-to-grill Spiny Lobster Kit * NEW-Hot-Smoked Black Cod (by the pound)... * NEW-Hot-Smoked Salmon Bellies and Collars (by the pound) * NEW-House of Suntory Whiskey Sampler * White Truffle Pasta Kit (for 4) * House-smoked CA King Salmon (by the half pound) * Smoked Salmon Schmear (by the half pound) * Two types of caviar: Golden Osetra and Grandeur Osetra (by the ounce) * House-smoked Liberty Farms Duck Breast (by the pound) * Raw Grade A5 Japanese Wagyu (by the pound) * Uni Pasta Kit (per person) * Marinated, pre-cooked Spanish Octopus (ready for the grill, or as is, by the pound) * Selections from our deep Bourbon collection Check out our page @tockhq for more details or call us directly (323) 460-4170 to order directly. Order before noon this Saturday, October 24th! See more

We California Spiny Lobster! This week is your last chance to order our ready-to-grill/broil Spiny Lobster kit! Each kit contains 1-1.5# Spiny lobster that’s been cooked, cleaned, split and ready for you to finish on the grill or in the broiler. Included is a delicious herb marinade on the side. Call us directly to order (323) 460-4170 or visit our page on @tockhq (link in bio). #spinylobster #californiaspinylobster #iloveyoucalifornia #seafood #shellfish #eatlocal #localseafood #togo #carryout #pickup #letusdothecooking #providencela #michelin2stars

Freshly baked Madeleines, the petit four included with this week’s En Voyage dinner. This week is our last week for the En Voyage dinner series! We’ll be offering our Shellfish-a-Palooza/Le Grand Aiöli dinner as a big bon voyage au revoir. Order yours by calling (323) 460-4170 or visit our page on @tockhq

Get your prawn on! Spot prawn season is winding down at the end of the month and won’t open again until February. @providencela is offering Santa Barbara spot prawns by the pound, poached in court bouillon and served with garlicky aiöli, cocktail sauce and lemon on the side. Order on Tock or call us directly at (323) 460-4170.

We are selling fresh Santa Barbara sea urchin, harvested by @seastephaniefish Available by the piece this week in the Providence Pantry on @tockhq (link in bio) or call us directly at (323) 460-4170. Order yours today!

Assembling today’s En Voyage Shellfish-a-Palooza/Le Grand Aiöli orders. Our talented staff are the backbone of @providencela Order your three course celebration of seafood by calling (323) 460-4170 or visit our order page @tockhq

Bon Voyage to En Voyage-We’ve decided to take a break from the En Voyage dinner series after this Saturday’s epic send off, Shellfish-a-Palooza/Le Grand Aiöli, available at https://exploretock.com/providencela/ Order this week’s ode to all things seafood! We start with a classic Billi Bi Soup-Salt Spring Mussels in a rich shellfish broth with a touch of cream and herbs. You can serve it hot or cold. The main course this week is Le Grand Aiöli-a vibrant spread of vegetables s...erved alongside steamed seafood with lots of garlicky aiöli on the side. You can enjoy the whole thing served cold. No cooking required! The Grand Aiöli includes a whole Maine lobster, fresh wild shrimp from the Carolinas, Salt Spring mussels, poached codfish from Gloucester, lovely organic vegetables from the Farmer’s Market, and lots of aioli for dipping. For our bread service you’ll enjoy a classic baguette with salted butter. Pastry chef @macdanieldimla has created his take on a French classic, Pear Frangipane Tart with Crème Chantilly au pain d'épices. So delicious. Freshly baked Madeleines complete your voyage to France this week. A terrific value! Call us today at (323) 460-4170 to order your dinner, or visit @tockhq (link in bio) Available this week, October 21st to October 24th. So au revoir for now. We look forward to seeing you at Providence again soon. Thank you for your support and encouragement through these trying months. We truly appreciate each and every one of you! #providencela #saverestaurants #michelin2star #cityofangels #losangeles #hollywoodrestaurants #seafood #togo #carryout #pickup #curbside #takeaway #exploretock #letusdothecooking #dinner #legrandaioli #shellfish See more

It’s California Spiny Lobster season! We’re offering a Spiny Lobster kit split and ready for the grill with a side of herb butter and lemon. Available in our @providencela pantry. Order yours by calling us during business hours (323) 460-4170 or online @tockhq

En Voyage: Shellfish a palooza/ Le Grand Aioli! Every year around this time my wife, Cristina and I get a bunch of friends together for a thing we’ve come to call Shellfish-a-Palooza. The menu has never the same but it has always been great fun and memorable time. The food comes in waves, the wine and beer, too. This week’s En Voyage is a celebration of Shellfish-a-Palooza and a nod to a classic dish from the South of France, called The Grand Aioli. The Grand Aioli is norm...ally served in Summer and is a combination of chilled fish and shellfish, raw and cooked vegetables, and copious amounts of aioli for dipping. This is a meal best enjoyed on a breezy veranda with a chilled rosé and l'amour de ta vie. Next week our extended summer weather continues in LA, so this menu is a perfect way to stay cool. The first course is a Billi Bi soup that you can serve hot or cold. This is a soup made popular by the great Craig Claiborne of the New York Times. I’ve always loved this soup, I served it at the last Shellfish-a-Palooza. It has been known to sneak onto the menu at Providence as an amuse bouche from time to time, too. The soup is delicious either hot or cold so I’ll leave it up to you to decide. Bread service this week will be a classic French Baguette in light of our South of France inspiration. The main course will include a whole Maine lobster, fresh shrimp from the Carolinas, mussels, poached codfish from Gloucester, lovely vegetables from the market, and lots of aioli for dipping. For dessert, Mac and Cathy will be making Pear Frangipane Tart with Crème Chantilly au pain d'épices. Limited quantities are available, so call us during business hours to place an order over the phone (323) 460-4170, or visit Tock.com/providencela Bon Appétit! #hollywoodrestaurants #seafood #togo #carryout #pickup #curbside #takeaway #exploretock #letusdothecooking #dinner #envoyage

The California Red Sea Urchin harvested from the waters off the coast of California are among the best in the world. This week’s En Voyage menu features this delicacy in three ways. First, we have a Golden Sesame Panna Cotta topped with uni and herbs from our rooftop garden. Our main course is Black Cod from Santa Barbara, caught by our good friend, Eric Hodge. The fish will be brined and pan-roasted, then served with Honeynut squash from Weiser Farms, braised Tokyo Turni...ps and a light sauce finished with Uni. The bread service for our menu is a semi-sour baguette that we are serving with uni butter. You’ll likely agree that putting uni in a dessert isn’t a great idea. This is however an Uni menu and Mac has come up with something that fits the theme perfectly. We are serving a Valrhona Guanaja Chocolate Mousse with Caramelia Crèmeux and Praline made to resemble uni sushi. We have some amazing pantry items this week including top quality white truffles in our White Truffle Pasta Kit! Limited quantities are available, so call us during business hours to place an order over the phone (323) 460-4170, or visit TOCK. #providencela #saverestaurants #michelin2star #cityofangels #losangeles #seaurchin #uni #seastephaniefish #hollywoodrestaurants #seafood #togo #carryout #pickup #curbside #takeaway #exploretock #letusdothecooking #dinner #envoyage

Attention all you uni fans! This week’s En Voyage menu focuses one of California’s treasures, Red Sea Urchin. We are blessed with some of the finest sea urchin in the world. Our three savory courses will feature local sea urchin from the Golden State. For the 1st course, we’ll be offering a golden sesame panna cotta with uni and herbs from the Providence rooftop garden. Our main course will be local Black Cod, brined and roasted with braised honeynut squash, daikon radish, gr...een onion, yuzu, and an uni nage. Our bread service will feature a semi-sour baguette made with @tehachapigrainproject Rouge de Bordeaux flour and whipped uni butter. For dessert, @macdanieldimla will be making a Valrhona Guanaja mousse with Caramel cremeaux and praline. Thanks, @seastephaniefish for the photo! We have some amazing pantry items this week including top quality white truffles in our White Truffle Pasta Kit! Limited quantities are available, so call us during business hours to place an order over the phone (323) 460-4170, or visit TOCK. #providencela #saverestaurants #michelin2star #cityofangels #losangeles #seaurchin #uni #seastephaniefish #hollywoodrestaurants #seafood #togo #carryout #pickup #curbside #takeaway #exploretock #letusdothecooking #dinner #envoyage

Chef Michael Cimarusti guides you through this week's En Voyage menu with tips on how to best enjoy your meal.

Lobstah Bake!!!! Lobster or clam bakes are a New England tradition that involve fire, and pits, and stones, and seaweed, lots of shellfish of course, corn, potatoes and sausage. Frankly it’s a ton of work. While we can’t deliver the sand, the sea spray and the gulls, we can bring the authentic flavors of a New England Lobster Bake and were doing it this week for our En Voyage dinner series! We begin the meal with a nice Little Gem wedge with blue cheese and Neuske’s bacon. ...Our lobster bake includes a 1.25# Maine lobster, steamer clams, mussels, linguiça sausage, corn and potatoes. Pastry chef @macdanielsimla is making Parker House rolls for our bread service and Blueberry Hand Pies for dessert. So practice dropping you r’s, buy a 6 of Sam Adams, or better a nice juicy Northeastern-style hazy IPA and dig in!!!! We have some amazing pantry items this week including top quality white truffles in our White Truffle Pasta Kit, too! Limited quantities are available, so call us during business hours to place an order over the phone (323) 460-4170, or visit TOCK. #providencela #saverestaurants #michelin2star #cityofangels #losangeles #hollywoodrestaurants #seafood #togo #carryout #pickup #curbside #takeaway #exploretock #letusdothecooking #dinner #lobstah #lobsterbake #clambake See more