Cuisine:

• Others
• Sea food
• Contemporary

Providence Description:
This Melrose Avenue address has seen its share of deals, movers, shakers and celebs---and influential restaurants come and go from Le St. Germain to Patina. But there's no reason to dwell on the past. No, not with Michael Cimarusti and Providence. The former Water Grill chef brings his wife Cristina and maître d' extraordinaire Donato Poto (formerly of Bastide and Primi) to the party. Cimarusti is an avid fisherman (a family tradition) but mostly practices catch-and-release---which you won't want to do with his dishes, once you have selected a few options from one of the menus (Market, Chef's or à la carte). Menus change often as you will only be presented with available fresh seafood. May we tempt you with an appetizer of Maine lobster with pink grapefruit, Big Island hearts of palm, avocado and coriander? How about trying foie gras with nectarines, pickled Japanese ramps and purslane? Main courses such as the wild Alaskan halibut won't disappoint either. Meat-lovers need not despair since duck, beef and other land animals are offered as well. Wine pairings by Drew Langley open one's eyes, and the saké and herb-infused drinks are a good option with some of the "Raw and Cold" selections. Dessert is worthy of a trek here all by itself; the restaurant is unopposed to accepting dessert-only reservations (try on three, five or eight courses for size). Pastry whiz Adrian Vasquez can steal the show with his second act. His bag of tricks is spiked with molecular gastronomy, and may include a creation of milk chocolate ganache, banana-passion fruit ice cream, spicy marshmallow and peanut butter.


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