A spotlight from Hollywood · Melrose corridor
Providence
Twenty years of small-boat, wild-caught seafood on Melrose — Cimarusti and Poto's Michelin house of Pacific abundance
The most valuable lesson I've learned is to allow people to grow into the space you give them.
— Michael Cimarusti & Donato Poto, Chef-Owner & Co-Owner
A farmers-market conversation
In 2004, Michael Cimarusti was the executive chef at Water Grill downtown. Donato Poto was an Italian-born hospitality veteran between rooms. They ran into each other at the Santa Monica farmers market, and Michael mentioned he wanted his own restaurant.
They took over the Melrose space that had housed Patina — a gastronomic kitchen already built into the bones of the room. "Exactly what I was looking for," Michael has said. Providence opened in 2005.
Only fish we can vouch for
Providence is built around one editorial choice: sustainably sourced, wild-caught seafood, procured directly from small boats and independent fishermen in American waters. The kitchen refuses species that fail the Monterey Bay Aquarium's sourcing standards — no exceptions, no vague "as-available" softening.
Ask a Providence server which boat your fish came off. They'll know.
Ask which boat your fish came off. They'll know.
One room, twenty years
Melrose east of Highland was mostly production offices and dry cleaners when Providence opened. Providence stayed. Mozza came later. Mother Wolf came later. Nothing else on this stretch is older.
Michael and Donato have never opened a Providence branch. The Hollywood room remains the mothership two decades in, holding a Michelin star and, more importantly to how they operate, a Green Michelin Star for sustainability.
Order this
The dishes that made Providence
Santa Barbara uni egg
An eggshell filled with sea urchin, liquid egg yolk, brioche croutons, champagne beurre blanc, garden herbs. The dish most identified with Providence.
Salt-roasted spot prawns
Whole Santa Barbara prawns roasted with rosemary, lemon, olive oil. A seasonal add-on when the prawns are running.
Kaluga caviar service
Toasted brioche, crème fraîche, 'Golden Yolk' jam, red onion. Available on the bar menu.
Good to know
Providence, answered
What tasting menus does Providence offer?
Three: Providence, Signature & Seasonal, and Chef's. The Signature & Seasonal is the sweet spot for a first visit — a full arc without committing to the longest evening in the house.
Can you eat at Providence without a tasting-menu reservation?
Yes. The bar has its own à la carte menu and takes walk-ins when the dining room is booked — that's how many locals go for the first time.
What does the Green Michelin Star mean here?
That the restaurant's sustainability claims are verified end-to-end. At Providence it means direct sourcing from small American boats and a menu built around Monterey Bay Aquarium–approved species — you can ask any server which fisherman brought in what you're eating.