Two Decades of Stunning Seafood Endure at LA’s Providence | Eater

"Opened in Hollywood on June 17, 2005, chef Michael Cimarusti and GM and co-owner Donato Poto immediately earned attention — and sparkling reviews — for a fun take on seafood-focused fine dining; over the years the team has earned three Michelin stars, overseen an oceanic renovation that captured local attention, and remained in operation for 20 years. Cimarusti reflects on running the restaurant: "When I first started, I had a feeling like I knew what we were doing. Today, I think I have a much more holistic view of what running a successful restaurant means. When I was younger and less informed, in my mind, people were just coming for the food. And obviously I knew that service was important, but what I’ve learned over time is how incredibly important a team is. My partner of 20 years, Donato, is one of the best in the business, period. And we worked together to figure out what worked, and what didn’t." He recounts the menu evolution in detail: "Back then, the menu we started with was just way too ambitious. We had an a la carte menu, and then we had two tasting menus. One tasting menu was called the California coastline, and it really just focused on all things California. And then the other menu was a bit more all-encompassing of seafood. We realized, we can’t do all of this at once, it’s just way too much. So then we started to methodically pare down the menu, and it just evolved over time. We went from being two tasting menus to an a la carte to just two tasting menus, and we ultimately arrived at where we are now: We just serve one menu and a vegetarian option." On the dining room and design, he notes that they took the space formerly occupied by chef Joachim Splichal of Patina, hired a local architect and design firm to reshape the interior, and in 2023 worked with Bells + Whistles to redesign the space around a sea theme. He situates the operation in Hollywood and the broader LA scene: "We’re in the heart of LA, and we love that. You’ve got to get in the car and drive here. We’ve never spared a dime, knowing where we’re located, and the expectation that folks have come to have of our restaurant. The ability to serve and do all technically perfect cooking, and provide a high level of hospitality, is obviously super important. Great wine service is super important. We had elements of all of that, and that’s why we really thrived." He also sums up the philosophy toward hospitality and expense as a commitment to guests: "always focused first and foremost on the guest experience. In many ways, that means cost be damned. It’s just our way." Finally, he acknowledges external pressures that have affected the Hollywood dining landscape, including COVID-19, the 2023 Writers Guild of America strike, and the devastation of the 2025 California wildfires, and notes the historical nearby patronage of Paramount Studios executives in the restaurant’s earlier years." - Michael Cimarusti