Providence

Providence Celebrating 18 years in Los Angeles! Two Michelin Stars and the Michelin Green Star.
(2083)

The ๐Ÿ๐ข๐ง๐š๐ฅ๐ž is here. ๐Ÿ†After weeks of relentless competition, the ๐Ÿ๐ข๐ง๐š๐ฅ ๐ญ๐ก๐ซ๐ž๐ž ๐œ๐ก๐ž๐Ÿ๐ฌ on step into their most high-stakes c...
05/13/2026

The ๐Ÿ๐ข๐ง๐š๐ฅ๐ž is here. ๐Ÿ†

After weeks of relentless competition, the ๐Ÿ๐ข๐ง๐š๐ฅ ๐ญ๐ก๐ซ๐ž๐ž ๐œ๐ก๐ž๐Ÿ๐ฌ on step into their most high-stakes challenge yet, where one will make culinary history and claim the largest cash prize ever awarded in a cooking competition: $๐Ÿ ๐ฆ๐ข๐ฅ๐ฅ๐ข๐จ๐ง.

At the judgesโ€™ table, Chef Michael joins Padma Lakshmi and Wylie Dufresne as the pressure reaches its peak. Under extraordinary intensity, the finalists must ๐ซ๐ž๐ข๐ง๐ฏ๐ž๐ง๐ญ ๐ฌ๐ข๐ ๐ง๐š๐ญ๐ฎ๐ซ๐ž ๐๐ข๐ฌ๐ก๐ž๐ฌ ๐Ÿ๐จ๐ซ ๐ญ๐ก๐ž ๐ฅ๐ข๐ค๐ž๐ฌ ๐จ๐Ÿ ๐ฅ๐ฎ๐ฆ๐ข๐ง๐š๐ซ๐ฒ ๐ ๐ฎ๐ž๐ฌ๐ญ ๐ฃ๐ฎ๐๐ ๐ž๐ฌ ๐ข๐ง๐œ๐ฅ๐ฎ๐๐ข๐ง๐  @๐ž๐ซ๐ข๐œ๐ซ๐ข๐ฉ๐ž๐ซ๐ญ, @๐ฌ๐ฎ๐ณ๐š๐ง๐ง๐ž๐ ๐จ๐ข๐ง, ๐š๐ง๐ @๐๐š๐ง๐ข๐ž๐ฅ๐š๐ฌ๐จ๐ญ๐จ๐ข๐ง๐ง๐ž๐ฌ, where every detail, every flavor, and every decision carries weight.

Following a pivotal elimination, the final two chefs will present ๐๐ž๐ž๐ฉ๐ฅ๐ฒ ๐ฉ๐ž๐ซ๐ฌ๐จ๐ง๐š๐ฅ ๐ญ๐ก๐ซ๐ž๐ž-๐œ๐จ๐ฎ๐ซ๐ฌ๐ž ๐ฆ๐ž๐ง๐ฎ๐ฌ ๐ข๐ง๐ฌ๐ฉ๐ข๐ซ๐ž๐ ๐›๐ฒ ๐ญ๐ก๐ž๐ข๐ซ ๐ฉ๐š๐ฌ๐ญ, ๐ฉ๐ซ๐ž๐ฌ๐ž๐ง๐ญ, ๐š๐ง๐ ๐Ÿ๐ฎ๐ญ๐ฎ๐ซ๐ž, each plate a final argument for the title and the coveted $๐Ÿ ๐ฆ๐ข๐ฅ๐ฅ๐ข๐จ๐ง ๐ฉ๐ซ๐ข๐ณ๐ž.

Donโ€™t miss ๐ญ๐ก๐ž ๐ฎ๐ง๐Ÿ๐จ๐ซ๐ ๐ž๐ญ๐ญ๐š๐›๐ฅ๐ž ๐Ÿ๐ข๐ง๐š๐ฅ๐ž ๐จ๐Ÿ ๐€๐ฆ๐ž๐ซ๐ข๐œ๐šโ€™๐ฌ ๐‚๐ฎ๐ฅ๐ข๐ง๐š๐ซ๐ฒ ๐‚๐ฎ๐ฉ ๐š๐ข๐ซ๐ข๐ง๐  ๐ญ๐จ๐ง๐ข๐ ๐ก๐ญ ๐š๐ญ ๐Ÿ—:๐Ÿ‘๐ŸŽ ๐๐Œ ๐„๐“ ๐จ๐ง ๐‚๐๐’ ๐š๐ง๐ ๐ฌ๐ญ๐ซ๐ž๐š๐ฆ๐ข๐ง๐  ๐จ๐ง ๐๐š๐ซ๐š๐ฆ๐จ๐ฎ๐ง๐ญ+.

05/11/2026

Happy birthday to Chef Tristan Aitchisonโ€ฆ known to our Providence crew as T-Bone.

I first met Tristan when he was just a kid working at Water Grill, barely out of his teens, already carrying himself with the focus, grit, and quiet determination of someone far beyond his years. When we opened Providence in 2005, there was never a question that he would be part of it. Twenty-one years later, itโ€™s impossible to imagine this restaurant without him.

Over the decades, Iโ€™ve watched Tristan grow into one of the finest chefs I know, not only through his immense talent and discipline, but through his loyalty, consistency, and deep care for the people around him. He has helped shape the culture and soul of this kitchen as much as any dish that has ever left the pass. Generations of young cooks have learned under his guidance, and countless achievements here carry his fingerprints.

What makes this even more meaningful is that Providence has grown alongside Tristanโ€™s life. This restaurant became the place where he met his wife Amy (our longstanding former Sous Chef), where Busy and Wolfie became Providenceโ€™s first grandkids, and where some of lifeโ€™s most important moments unfolded over the years.

Restaurants are built on people, on loyalty, on consistency, on trust, and showing up for one another day after day, year after year. Tristan has done that with unwavering dedication for more than two decades, and I will always be profoundly grateful for it.

Happy birthday, T-Bone. We love you dearly.

05/09/2026

Tag sale starts in 40 minutes. Need a gift for mom? Upcoming dinner party? Wedding gift?

Donโ€™t forget our Tag Sale this Saturday, May 9th, 11:00 am, until we sell out! Here are just a few samples of whatโ€™s for...
05/08/2026

Donโ€™t forget our Tag Sale this Saturday, May 9th, 11:00 am, until we sell out! Here are just a few samples of whatโ€™s for sale. Brands like Bernardaud, JL Coquet, Guax, Riedel, Kinto, and others. Quantities vary, but the variety is broad. Whether you are a collector of fine tableware, or want to elevate your next pop-up, we are selling these pieces well below retail. Bring your own bags or boxes, please. Cash or card accepted. Doors open at 11 oโ€™clock. No early birds admitted. Open until we sell out of inventory. Hope to see you then!

Episode ๐Ÿ”Ÿ of airs tonight! This marks the final episode before the big finale (!), and the competition is at its most i...
05/06/2026

Episode ๐Ÿ”Ÿ of airs tonight! This marks the final episode before the big finale (!), and the competition is at its most intense yet.

๐“๐ก๐ž ๐Ÿ๐ข๐ง๐š๐ฅ ๐Ÿ๐จ๐ฎ๐ซ ๐œ๐ก๐ž๐Ÿ๐ฌ go head-to-head in a challenge centered on the five flavor profiles, pushing creativity, balance, and strategy to the limit. Whoโ€™s perfectly balanced, and whoโ€™s feeling a little too salty or bitter under pressure?

Chef Michael joins Padma Lakshmi and Wylie Dufresne as every decision in the kitchen carries serious weight, with only three chefs earning their place in the finale and one chef sent home in a bittersweet elimination.

Tune in tonight at 9:30 PM ET on CBS or Paramount+ to see who moves one step closer to the title.

Booking is officially live for Lombardy with Donato Poto! MAY 2 - 8, 2027 Travel through Lombardy with , co-owner and m...
05/03/2026

Booking is officially live for Lombardy with Donato Poto! MAY 2 - 8, 2027

Travel through Lombardy with , co-owner and master of Michelin-starred hospitality at , alongside and for a journey shaped by food, wine, family, heritage, and true Italian hospitality.

From Bergamoโ€™s old-world charm to Lake Iseo, Franciacorta, Michelin-starred tables, intimate cooking experiences, and rare access to the regionโ€™s artisans and kitchens, this is Lombardy in its most authentic form.

Limited seats are available. Booking is now live through the link in bio.

Tonight on , the final five chefs face one of their most demanding challenges yet. Crafting globally inspired dishes tha...
04/29/2026

Tonight on , the final five chefs face one of their most demanding challenges yet. Crafting globally inspired dishes that balance authenticity, precision, and creativity at a championship level. Every ingredient, technique, and decision will be under scrutiny as the competition tightens and the margin for error disappears.โ 
โ 
Returning judges Chef-owner Michael , Padma Lakshmi, and Wylie Dufresne are joined by guest judges Roy Choi, Kwame Onwuachi, and Asma Khan, bringing a powerful range of perspectives to the table.โ 
โ 
Tune in tonight at 9:30 PM ET on CBS or stream on Paramount+ to see which chefs execute with precision and rise to the moment.โ 
โ 

The older I get, the more I realize this work is really about paying attention. Paying attention to the seasons, to the ...
04/28/2026

The older I get, the more I realize this work is really about paying attention. Paying attention to the seasons, to the ocean, to the people who harvest our food, and to the responsibility that comes with serving it.

None of us solve these problems alone, and none of us do this perfectly. We just try to make thoughtful decisions every day, keep learning, and do right by the ingredients and ecosystems that make restaurants like ours possible in the first place.

Iโ€™m grateful to organizations like , , and for continuing to push these conversations forward and for helping all of us better understand the impact our choices have on the future of our oceans.

And Iโ€™m especially grateful to the Providence team, along with the fishermen, farmers, divers, purveyors, foragers, and guests who care deeply about where food comes from and how it gets to the table.

Thatโ€™s the work. We just keep at it. โ€“ Michael Cimarusti ๐ŸŒŽ

Calling all cuisiners and collectors! Providence is holding another tag sale on Saturday, May 9th. Gently used tableware...
04/21/2026

Calling all cuisiners and collectors! Providence is holding another tag sale on Saturday, May 9th. Gently used tableware and glassware, light fixtures, kitchen tools, pastry molds, serving pieces, Christmas decorations, and more. Bargains galore! Bring your own bags and boxes. Doors open at 11:00 AM. NO EARLY BIRDS!ย ย 
ย 
SAVE THE DATE:
Saturday, May 9, 11:00 am until we sell out! Are you in?

04/16/2026

is inviting you to join him for an intimate journey through Italy with x , filled with unforgettable cooking, eating, and drinking along the way. Limited seats are available, so sign up now for priority booking access โ€” link in bio. โญ๏ธโญ๏ธโญ๏ธ Want to join Jeff and Donato?

04/15/2026

Episode 7 of airs tonight, diving into a world of science, precision, and culinary imagination.

The remaining chefs face a high-pressure five-hour challenge, using cutting-edge molecular gastronomy techniques to create as many innovative dishes as possible.

With Chef-owner Michael Cimarusti, Padma Lakshmi, and Wylie Dufresne watching closely, every detail counts as chefs push the limits of creativity and technique to stay in the competition.

Donโ€™t miss the high-stakes action tonight at 9:30 PM ET on CBS or Paramount+ to see who rises to the challenge and who falls behind.

Tune in tonight for Episode 6 of , as the competition takes a decadent turn. The remaining 8 chefs are challenged to cre...
04/08/2026

Tune in tonight for Episode 6 of , as the competition takes a decadent turn. The remaining 8 chefs are challenged to create two desserts, one heavenly and one devilish, using a shocking forbidden ingredient chosen by their rivals.

Chef-owner Michael Cimarusti joins Padma Lakshmi and Wylie Dufresne as the pressure mounts for the final 8 to strike the perfect balance between sweet indulgence and bold innovation. With everything on the line, one misstep could send a chef home.

Donโ€™t miss the action tonight at 9:30 PM ET on CBS or Paramount+ to see who will rise and who will fall.

Tonight on , the competition heats up as the remaining chefs are grouped in threes to deliver a vegetarian three-course ...
04/01/2026

Tonight on , the competition heats up as the remaining chefs are grouped in threes to deliver a vegetarian three-course menu for a dinner party of culinary elites.

Chef-owner Michael Cimarusti joins Padma Lakshmi and Wylie Dufresne as collaboration, innovation, and flawless ex*****on are pushed to the limitโ€”while the chefs with the lowest scores face a dramatic, winner-takes-all showdown.

Donโ€™t miss the action tonight at 9:30 PM ET on CBS or Paramount+ to see who will rise, and who will fall.

03/25/2026

This Womenโ€™s History Month, we salute the incredible, multi-talented women whose work, vision, and leadership across the kitchen and dining room continue to shape Providence. We are fortunate to work alongside some of the most creative, hardworking, and passionate women in the industry, whose presence is felt in every detail.

Cheers to the women, past and present, who have helped define Providence and continue to carry it forward. Thank you! ๐Ÿฅ‚

Episode 3 of airs tonight, and the remaining 11 chefs take on a daring challenge, turning farm-fresh produce and unusua...
03/18/2026

Episode 3 of airs tonight, and the remaining 11 chefs take on a daring challenge, turning farm-fresh produce and unusual sustainable ingredients into inventive, show-stopping dishes.

Chef-owner Michael Cimarusti joins Padma Lakshmi and Wylie Dufresne as the competition reaches a new level, where precision, creativity, and skill are on full display. Meanwhile, the 2 lowest-scoring chefs face off in a tense, winner-takes-all showdown.

Tune in tonight at 9:30 PM ET on CBS or Paramount+ to see which chefs rise to the occasion.

03/04/2026

Tonightโ€™s the night! Tune in to Americaโ€™s Culinary Cup as Chef-Owner takes the national stage as a co-judge alongside and , evaluating sixteen of the countryโ€™s most elite chefs competing for the largest cash prize in culinary history โ€“ $1 million dollars.

Watch the premiere this evening at 9:30ET on CBS and follow along with .

Join Chef-Owner Michael Cimarusti and for an exclusive journey through Lyon and Burgundy, May 7โ€“13, 2027.Over seven day...
02/13/2026

Join Chef-Owner Michael Cimarusti and for an exclusive journey through Lyon and Burgundy, May 7โ€“13, 2027.

Over seven days and six nights, sip and savor your way through two of Franceโ€™s most iconic culinary regions while immersing yourself in the markets, vineyards, and kitchens that have long shaped Chef Michaelโ€™s culinary perspective. From Lyonโ€™s storied bouchons to private tastings in Burgundy and meals shared at exceptional tables, this experience offers rare access and a deeper understanding of place, product, and tradition.

A limited number of seats are available. Secure your place via the link in bio.

Even the simplest ingredients, when grown with care and handled with intention, can become something extraordinary.Each ...
02/03/2026

Even the simplest ingredients, when grown with care and handled with intention, can become something extraordinary.

Each week, Executive Pastry Chef hand-processes nearly 100 pounds of raw cacao beans grown on Hawaiiโ€™s Hamakua Coast by John and Susan Bassett.

Guided by the same intention and respect that shape our nightly tasting menu, Chef Mac transforms the beans into a range of house-made dark chocolate confections, each one crafted with precision and purpose.

Pictured here: Pecan, Hojicha, Japanese Black Sugar

Where light meets form, and detail meets intention.From hand-blown glass โ€œsea cloudsโ€ overhead to walnut tables crafted ...
01/31/2026

Where light meets form, and detail meets intention.

From hand-blown glass โ€œsea cloudsโ€ overhead to walnut tables crafted from sustainably harvested raw materials, and hand-finished Venetian plaster inspired by the hues of the sea, materials, design, and place come together in ways meant to be felt more than explained.

To our community,After much consideration, we have decided to remain open tonight (January 30) during the Nationwide Shu...
01/30/2026

To our community,

After much consideration, we have decided to remain open tonight (January 30) during the Nationwide Shutdown. This choice was not made lightly. As an independent restaurant, we are balancing our values with the responsibility of supporting our team, who rely on their work here for their livelihoods.

We stand in solidarity with those striking and with our immigrant communities, whose dedication, skill, creativity, and resilience continue to shape our industry. While we are unable to pause operations, we remain committed to supporting our community and are reminded that we can still participate in other ways.

A percentage of todayโ€™s profits will be donated to Coalition for Humane Immigrant Rights (), a Los Angelesโ€“based nonprofit providing legal services, advocacy, and community support for immigrant and refugee communities.

Thank you for your understanding and continued support.

Winter brings a slower rhythm to our rooftop garden, but the harvest continues.Nasturtium, mint, minerโ€™s lettuce, and co...
01/28/2026

Winter brings a slower rhythm to our rooftop garden, but the harvest continues.

Nasturtium, mint, minerโ€™s lettuce, and cool-weather herbs are gathered daily by our team, carefully picked at their peak, and selected to complement our ever-changing nightly tasting menu.

The news is out! Chef-Owner is excited to join and as a judge on Americaโ€™s Culinary Cup premiering on on March 4.
01/23/2026

The news is out! Chef-Owner is excited to join and as a judge on Americaโ€™s Culinary Cup premiering on on March 4.

A glimpse back at a seasonal favorite from November 2025.Strawberries from , set in a crisp tartlet and finished with he...
01/23/2026

A glimpse back at a seasonal favorite from November 2025.

Strawberries from , set in a crisp tartlet and finished with herbs and blossoms harvested from atop our rooftop garden.

01/22/2026

For Chef-Owner Michael Cimarusti, cooking begins with reverenceโ€”for the land, for the sea, and for what they choose to offer.

A reflection on listening closely, cooking with restraint, and honoring the ingredients that arrive not by demand, but by season and place.

Address

5955 Melrose Avenue
Los Angeles, CA
90038

Opening Hours

Tuesday 6pm - 9pm
Wednesday 6pm - 9pm
Thursday 6pm - 10pm
Friday 6pm - 10pm
Saturday 5:30pm - 10pm

Telephone

+3234604170

Website

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