That’s a joke, right?
Also, I’ve waited and can’t find what OOE means. The closest I could guess was “one of everything.” 
Not a joke. It was actually quite civilized with finger bowls and towels.
Ah, so not as you described 
I said it in jest. Sorry for the sarcasm.
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i for one enjoyed the sarcasm
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you got it
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cath may have received the last round of vaccinations formulated to protect against sarcasm.
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Week 2: We’re visiting the flavors of the Italian Coast
Each week we plan to feature an experience based around a specific place and type of cuisine. While we can’t physically travel at the moment, we can explore the world through its food.
1st course: Crudo di Pesce - sea salt, california olive oil, and citrus
Main course: Pasta Mista ai Frutti di Mare - pasta w/local spot prawn, uni, squid, Maine lobster, basil, and tomato, served with focaccia
Dessert: Tiramisù - espresso-soaked lady fingers, whipped mascarpone cream, cocoa powder, and shaved chocolate
Add-ons: House-smoked CA King Salmon w/ traditional accompaniments, buckwheat blini, and brioche
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providence x republique
A damn near flawless dinner from providence. The sourcing and quality of ingredients was outstanding. Each piece of seafood was perfectly cooked and the lobster and crab were precisely shelled for easy extraction. At $75 pp this wasn’t cheap but the qpr was very high, they included a lot of food.
Highlights besides the salad nicoise, the fougasse and the bouillabaisse itself was letting the croutons bathe in the bouillabaisse and soak up its weight in broth. They turn into this wonderfully intense seafood toast that’s soft but still crispy at the same time.
@TheCookie, @Chowseeker1999, @attran99, @NYCtoLA, @ebethsdad, @paranoidgarliclover, @Omotesando, @Hungrydrunk, @chewchow
providence en voyage - tour de france
local rockfish from captain shane robinson, new jersey monkfish, santa barbara rock crab from fisherman garrett rose, maine lobster, mussels, clams, saffron potatoes
salade nicoise with hawaiian bigeye tuna, bouillabaisse marseillaise, freshly baked fougasse, croutons, rouille, republique baguette
lavender macaron
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Loved it, and the seafood and salad so much.
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Thanks for your amazing pics. We thought it was the best of COVID. The video was great too.
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Is all the food in your pic 1 portion?
Yes, it was a generous amount of food.
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1st course: House-Smoked Liberty Farms Duck Breast, Market Stone Fruits and Greens
Main course: California King Salmon, Brentwood Sweet Corn Succotash, Warm Munak Ranch Tomato Vinaigrette
Dessert: Harry’s Berries Strawberry Tart
Tehachapi Grain Project Abruzzi Rye and Red Fife Sourdough
Add-ons: House-smoked and gravlax-cured CA King Salmon w/ traditional accompaniments, buckwheat blini, and brioche, two types of caviar, cocktails, and the Providence wine list!
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