Gorgeous pictures and I’m sure the food was stellar!
No go for me booking n/Naka on my trip next month, so this may be next on the list.
Porthos, what is the regular corkage fee here? And what is the markup generally? Is the wine list available online (I don’t see it on their web page)? Do they carry any sake?
If I were to get a bottle of white, any recommendations that would last the whole tasting menu? Meursault? Chablis? Alsace?
Thanks!
Off Topic Alert!
Isn’t there some controversy as to whether champagne shouldn’t be had out of a white wine glass anyway? Thoughts / comments?
I think corkage is $35? Don’t quote me.
Markup is 2-3x.
There are some good white burg selections under $100. Look for their Carillon Puligny Montrachet.
If it’s not a great Chablis it’s probably just better to order off the list since cost + markup will cost you the same. Also if the wine is corked or bad the restaurant will replace their bottle. Finally, you ensure the wine is at proper temp.
I actually drink my champagne out of burgundy glasses. The nose is more expressive.
There is the argument that you lose bubbles but a good champagne will hold up just fine and will develop with air like any good wine.
Thanks I was curious about that
awesome report!! This reminds me that I need to get back over there. I’m glad they finally changed up their tasting menus.
FYI, Chef Cimarusti takes every Sundays and Mondays off, so that may have had something to do with the salt levels. But I’m still surprised that happened at a restaurant of this caliber.
I freaking love Krug.
That’s BALLING China party boss style. The DRC market price is over USD$1,000 per. With the Krug, that’s about 40 grand in wines.
Wait, even China don’t party like that any more. At least not in a public venue. 
We got a good deal on the wines. Not even if you subtracted a zero from your estimate
Yikes, I did subtract a zero. Good thing I didn’t send a customer with a proforrma with the lower price and then be obligated to deliver as agreed.
Congrats on the good deal on the wines. 1st growths and DRC pricing was plain nuts. Price was going up 20%+ while on the water to HKG.
I’m pretty sure corkage was recently raised to $50. Ouch
Just came back from taking advantage of Providence’s annual anniversary menu promotion. Damn fine food and excellent service. Although not the most inexpensive outing, it’s a relative bargain considering what is presented to the table.
Mojito and ginger beer spheres.
Nasturtium scallop rice tacos
Oyster cracker
Wagyu cigar
Fluke sashimi
Scallop, mussels, and clams in shiso broth
A5 Wagyu with white asparagus and fava bean
Kawa-ishi
Mignardises
Too bad they were disappointing but love that DRC line up nonetheless
Had a wonderful lunch at Providence today. It was my first time eating there and was a surprise birthday gift. Huzzah!
I have wanted to go for quite some time, so the expectations of my anticipation were very high, and wouldn’t ya know it, it was pretty dang great. The dining room is definitely stuffy-esque-er than many other LA restaurants, but for the patrons, that meant anything from nice business attire to an unwrinkled Tommy Bahama shirt. The staff was very attentive and refreshingly friendly.
I got the 4-course lunch menu and shared the a la cart items that First Lady Mochi ordered.
As mentioned in this thread, so many amuse bouchez! (Even for lunch!) We had everything that @djquinnc pictured above (Mojio spheres, scallop rice tacos & oyster crackers) plus a foie gras ravioli with aged balsamic that savory-punched me in my mother loving mouth. All were great. I also had the wonderful Fluke Sashimi and Scallops that @djquinnc expertly pictured, so I won’t duplicate efforts.
Here’s where we deviate from what’s already been talked about in this thread…
SALTED SANTA BARBARA SPOT PRAWN
Wonderful table-side presentation. The prawn is pronged and dusted from its salt womb and split lengthwise, i.e., hot dog. A few dabs of olive oil later, and it’s placed in front of you, along with a bagged lemon so as to not drop any seeds and accidentally grow a lemon tree. Surprisingly sweet in a wonderful way. A favorite.
BRITISH COLUMBIA WILD KING SALMON
I forget all of the details, but there was a lovely asparagus and some tasty 'shrooms. Wonderful bite when you got a bit of all the components together. It all felt delicate and refined and each time I took a bite, I was like “Yes. I like this. This tastes very good. Yes.”
UNI EGG (sea urchin, champagne beurre blanc, brioche croutons)
I gotta find the hen that lays these and then find a state that allows humans and chickens to join in holy matrimony and move there to live happily ever after. This was a wonder. A wonder, I say! And I think @J_L would appreciate this UNI-que presentation…
AUSTRALIAN BLACK SUMMER TRUFFLE
What a g’day for me. Since we only did one tasting menu (which took a bit of finagling), we sprung for the truffle ($80 for 10oz), which you can get a’top pasta, risotto or an omelet. We opted for the pasta. The picture makes the serving look a bit smaller than it actually was because there as a lot of pasta. I’m not very cultured in truffles, so this was a true treat. You could smell the truffles from the box, and boy, what a smell. Loved every bite.
STRAWBERRY DESSERT
A great dessert featuring special guest star: pickled strawberries!
Overall, I thought it was a fantastic meal at a place that is worthy of the accolades and praise it receives. Oh, and special shoutout to the bread service!
Thank’ya!
I think you mean ten shaves, not 10 oz. Or even 10 grams, which would be about a third of an ounce. Great looking meal!
Now that’s a great birthday surprise. Somebody definitely loves you. Must be that funny wit of yours. Thanks for sharing. Happy birthday @President_Mochi!
What a fantastic write up. I hope the stars align one day so that I can enjoy a Friday lunch there sometime. That table side spot prawn situation is amazing, as is that foie gras ravioli. My usual strategy on the last few visits is to get the shorter form menu and add supplements. They are quite generous with the truffles. Glad to see you had such a wonderful time.
@matthewkang You’re probably right that it’s grams. It felt off typing it, but I went with it cuz I’m a bad boy and I do what I want. They did mention that they cooked truffles into the sauce in addition to the shaves, though.
@TheCookie Indeed. I’m a lucky turd. Thanks!
@djquinnc And what a grand strategy it is. Felt like a good way to taste a lot of the menu without springing for the dinner. Still pricey, of course, but such a great experience.
Happy belated Birthday 
Great report back.
