Chef’s Table at Providence
An evening with Mr & Mrs @moonboy403. We got dressed up and everything.
Amuse-bouche #1 - Rice Cracker, Kampachi Tartare w/Black Winter Truffle, Lemon Gelee, Chives
Off to a tasty start.
Amuse #2 - Rye Cracker w/Everything Bagel Seasoning, Smoked Swordfish Rillette, Lemon Crème Fraiche Horseradish, Chives, Pickled Beets
Any resemblance to the Italian flag is purely coincidental… I asked lol. A delicious, smoked, creamy, acidic, punchy bite. Hubs loved the smokey.
Amuse #3 - Wagyu Tartare, Oyster Aioli, Charred Lime Aioli, Oyster Leaf
Again with the detail. So much goes into this signature bite. It looks like an edible broach.
Amuse #4 - Konbu Cracker, Dashi Egg Purée, Pickled Jicama, Hokkaido Uni, Pickled Kombu
Huge punch of flavor in this little bite - textured, creamy, briny, acidic, touch of sweet. 
Ahualoa Farms Macadamia, Golden Kaluga Caviar, Caramelized Shallot, Nori
Interesting use of macadamia nuts for the cream, crunch & the addition of tapioca beads which mimicked the caviar but I thought competed with it a bit.
Japanese Tai Sashimi, Celtuce, Satsuma, Shiso Blossom, Esplette Pepper, Portuguese Olive Oil
I’m not sure if they stated it but by texture and flavor we thought the tai was aged a bit. There was a gelée underneath and a drizzle of intense but smooth olive oil with flavors of kalamata olives & tapenade.
Add-on - Salt Roasted Live Santa Barbara Spot Prawn w/Rosemary, Lemon, Olive Oil
After being split they were barely warm but that didn’t stop us from losing our manners to pure enjoyment. All you could hear was crunching & slurping. So good!
Warm Fricassée of Shellfish - Big Island Abalone, Giant Clam, Uni, Egg Custard, Pistachio
Delicious combination of flavors & textures. The uni, perfectly cooked abalone & clam, nutty crunch of pistachios and the warm custard made a rich & comforting bite.
Sourdough w/Normandy Butter & Maldon Sea Salt.
We were highly anticipating the bread course. Unfortunately, our batch was a little doughy - what bread makers like @moonboy403 would say had a tight crumb that ate very dense. It didn’t stop us from using it for sopping though…
Nancy’s Down East Scallop - Leek Fondue, French Black Truffle
This was probably my favorite course and definitely favorite story. My antennae went up when the server said Nancy is the fisher lady who harvested the scallops. She had to be from New England. Yep. She’s a fisherwoman who lives on an island in Maine and fishes there and on the Cape, my former home. They make ‘em tough in that part of the country. The first time I ate a scallop was sitting on a dock and the scallop was still wiggling in its shell. The Providence scallop was one of the fanciest scallops I’ve ever had lol. A big ol’ scallop but flavorful, tender, perfectly cooked, creamy leek fondue, scallop foam & scallop nage. It was like a spoonful of fancy chowder. So sop worthy! Topped with earthy French black truffle.
Santa Barbara Vermilion Rockfish, Saltspring Island Mussel, Butterball Potato, Saffron
More expertly sourced deliciously prepared morsels. I love saltspring mussels, the butterball potato and again with a delicious sauce. This one was saffron & herbs.
Dover Sole, Black Truffle, Chanterelle, Spot Prawn
This is coming in as my second favorite and I think @moonboy403’s favorite bite of the night. Two filets sandwiched a truffle and mousse of some sort then merged together with activa (meat glue) to create the thickness a single filet cannot. Delightful meaty mouthfeel. The texture was so different that I checked the menu again to make sure it was actually sole. Topped w/chanterelles and little truffle cubes which also had an unexpected mouthfeel. I keep talking about the sauces… because they’re so GOOD. Where’s that extra bread we ordered?!
Supplement - A5 Wagyu, Matsutake Mushroom, Pumpkin, Jus de Boeuf
Hubs’ was underwhelmed with his supplement. Beef was cooked well with nice beefy flavor & sauce, but had too much chew.
He shared some of my wine pairing but his drink of choice was a Blanton’s Old-fashioned.
At this point I’m starting to tap out but the desserts and the tea were a delicious & lovely ending…
Persimmon, Buddha’s Hand, Ginger
Did I mention Providence’s lovely plating & plate ware.
House-made Ecuadorian Chocolate, Cashew, Bourbon, Cinnamon
Petit Four
Chocolate Tea
Take Home House-made Granola
Having lived in New England and missing the food I was excited when a restaurant called Providence opened up in my ‘hood. I was expecting an upscale setting but with comforting chowders and hearty seafood fare lol. Then I read the menu. What?! Oh no no this is too rich (expensive) for my blood and everything looks small and fussy. Can I even get full on a meal like this? Interestingly, it was my budding interest in omakase sushi that made me rethink small bite tasting menus (thanks food talkers!).
Still not sure I’m a tasting menu gal, but after getting so much pleasure from the effort and cost Providence put into their weekly En Voyage series during the lockdown it was way past time to pay them a proper visit. We had an exceptional time and thanks to the guidance from our tasting menu veteran @moonboy403. He answered my numerous questions beforehand and was kind enough to do the food photography so we could enjoy our first time at Providence.
P.S. And there are sparks of New England in these swanky bites!
I never would’ve thought Apricot Kernels… but who doesn’t need a good dose of laetrile every now and then. Jk! Thanks!
