Providence, one of LA's best restaurants is not only known for their incredible tasting menus for dinner, but dessert as well. Unlike New York, the use of molecular techniques in preparing dinner/desserts is not wide spread (excluding Bizzaar in Beverly Hills), and I LOVE molecular gastronomy, mostly, because I'm a huge nerd. What I love about baking, following "protocols" and adding a bit of creativity and love, is well represented in gastronomic technique. Though encountered with a bit of resistance, I like to think of molecular gastronomy as "just another oven." It's just a new technology aimed at increasing our cooking ability, and in many cases enhancing it beyond a point we are currently capable of (see: sous-vide). I decided to call this culinary expedition homework for my future career, in reality, I just really wanted to go. It did not disappoint. The desserts were impecable, and the service reminds you why you go to these "fine dining" locals in the first place (aside, of course, for the food). The only thing I didn't like was leaving the restaurant wanting to actually eat there, even more than I had before. The menu changes regularly, but centers around similar themes, and of course, employ molecular gastronomy! I could get used to this sort of "studying."
"cocktails" from left; grapefruit and vodka, gin and tonic, margarita spheres
kalamansi gelee, white chocolate-coconut soy milk soup, tapioca pearls, litchi sorbet
Mandarine gelee, mandarine sorbet, dehydrated yogurt, pistachio macaroon
Barata icemilk and strussel, olive oil cake, strawberries, and basil gelee
Caramel pudding with caramelized popcorn and macadamia nuts
Chocolate mouse, kumquates and ginger, sesame ice cream and brittle
Affogato with LAMILL #11 espresso-paired with vinsanto dessert wine
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