Providence

Providence Celebrating over 21 years in Los Angeles! Three Michelin Stars and the Michelin Green Star.
(2080)

09/02/2026

Please join us in wishing a very Happy Birthday to our Executive Pastry Chef, Mac Daniel Dimla. 🎂

For more than 9 years, Mac’s extraordinary talent, drive, and curiosity have helped shape the pastry program at Providence. From his meticulous work in our Chocolate Room to the desserts and confections he creates, Mac is constantly looking for ways to refine his craft, make more thoughtful use of every ingredient, and push himself and his team to learn, evolve, and create.

His artistry, leadership, and dedication inspire all of us who have the pleasure of working alongside him.

Happy Birthday, Mac! We’re very fortunate to have you as part of the Providence family. 🥂

For nearly two decades, Nik Poto () has been an integral part of the Providence family, and today, we’re very proud to c...
08/27/2026

For nearly two decades, Nik Poto () has been an integral part of the Providence family, and today, we’re very proud to celebrate his 19th anniversary with us.

Nik joined Providence as one of our youngest team members and has grown tremendously over the years, first as a server and now as captain. Inherently ingrained with the same great hospitality genes as his dad, co-owner Donato Poto, Nik is wonderful with guests at every turn, a true advocate for the restaurant, and a trusted leader and friend to his teammates. He brings pride, professionalism, warmth, and genuine care to every service, all qualities that make him one of our very best.

On behalf of the entire Providence team, thank you, Nik, for everything you do for our guests, our team, and the restaurant. Please join us in congratulating him on 19 remarkable years at Providence! 🥂

08/25/2026

At Providence, our rooftop garden is the start of the core of most of our dishes.Throughout the day, our herbs, edible flowers, and seasonal greens are clipped fresh when needed, bringing instant color, aroma, and texture. It’s a simple process, but taking ingredients straight from our garden to the kitchen, brings every course to life.

Every slice counts. How a fish is cut shapes how it cooks, holds its texture, and lands on your fork. Chef-owner Michael...
08/22/2026

Every slice counts. How a fish is cut shapes how it cooks, holds its texture, and lands on your fork. Chef-owner Michael Cimarusti works with the natural grain of every catch, making sure nothing is lost along the way. The final dish should reflect the quality of the seafood from the very first cut.

As always says – "Cheap fish is never good and good fish is never cheap."

This December, Providence joins Capital One’s Dinner Party event in partnership with MICHELIN Guide (official) for an ev...
08/20/2026

This December, Providence joins Capital One’s Dinner Party event in partnership with MICHELIN Guide (official) for an evening celebrating collaboration, craftsmanship, and the exchange of culinary perspectives.

On December 3, award-winning Chef-Owner Michael Cimarusti (Michael Cimarusti) will join Chef Noah Sandoval at Chicago’s Two MICHELIN Star Oriole for a one-night-only collaborative dinner celebrating the very best of land and sea. Guided by seasonality, craftsmanship, and a shared sustainably-minded culinary philosophy, the evening brings together two acclaimed kitchens for an unforgettable dining experience.

Reservations are now available through Capital One Entertainment via the link in our bio.

08/19/2026

Umeboshi starts with firm, tart green plums hand selected in peak season at our local farmer’s market.

Sous Chef Danielle Peterson () and her fermentation partner, Chef de Partie Keaton Thatcher () walk us through the fermentation process from plum to finished product, showing off two distinct styles: one layered with bruised red shiso for a crimson tint and savory depth, the other softened and sweetened with raw honey for a more smooth, mellow finish.

08/18/2026

Every dessert by Executive Pastry Chef Mac Daniel Dimla () reflects his passion and approach to pastry and sustainability. From responsibly sourced cacao to zero-waste practices in the kitchen, each one of Pastry Chef Mac’s creations begins with one simple rule: “Use the whole ingredient.” Rather than tossing fruit peels, pulp, or trimmings, Mac reworks them into toppings, finishes, and everything in between.

📸: .pola

08/16/2026

Our rooftop garden is home to honeybees, edible flowers, and seasonal herbs that support the kitchen through every season. This time of year, the bees weave through mint, dill flowers, and nasturtium leaves. Ingredients harvested in the morning and expertly plated by evening.

Each element brings its own brightness, balance, and character to the plate, reflecting the close relationship between our rooftop garden and the kitchen below.

08/11/2026

Before our first guest arrives, the kitchen is already in full motion: early morning market deliveries, fish prepped with precision, and broths simmering into rich, glossy reductions. From rooftop herb picks to final details down the line, service may only last a few hours, but every dish is built on a full day of teamwork.

08/10/2026

For 7️⃣ remarkable years, Sous Chef Danielle Peterson () has been an integral part of the Providence kitchen, helping shape our culinary philosophy through her leadership, technical precision, and relentless curiosity.

As the driving force behind our fermentation program, Danielle has led the development of countless house-made ingredients that bring depth, complexity, and seasonality to our menu. From nurturing long-term projects to refining the smallest details, her approach continues to elevate every dish that leaves our kitchen.

We are incredibly grateful for Danielle's dedication, creativity, and the lasting impact she has made over the past 7 years. Please join us in congratulating her on this remarkable milestone at Providence!

Address

5955 Melrose Avenue
Los Angeles, CA
90038

Opening Hours

Tuesday 6pm - 9pm
Wednesday 6pm - 9pm
Thursday 6pm - 10pm
Friday 6pm - 10pm
Saturday 5:30pm - 10pm

Telephone

+3234604170

Website

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