Recent social media posts
08/25/2026
At Providence, our rooftop garden is the start of the core of most of our dishes.Throughout the day, our herbs, edible flowers, and seasonal greens are clipped fresh when needed, bringing instant color, aroma, and texture. It’s a simple process, but taking ingredients straight from our garden to the kitchen, brings every course to life.
08/22/2026
Every slice counts. How a fish is cut shapes how it cooks, holds its texture, and lands on your fork. Chef-owner Michael Cimarusti works with the natural grain of every catch, making sure nothing is lost along the way. The final dish should reflect the quality of the seafood from the very first cut.
As always says – "Cheap fish is never good and good fish is never cheap."
08/20/2026
This December, Providence joins Capital One’s Dinner Party event in partnership with MICHELIN Guide (official) for an evening celebrating collaboration, craftsmanship, and the exchange of culinary perspectives.
On December 3, award-winning Chef-Owner Michael Cimarusti (Michael Cimarusti) will join Chef Noah Sandoval at Chicago’s Two MICHELIN Star Oriole for a one-night-only collaborative dinner celebrating the very best of land and sea. Guided by seasonality, craftsmanship, and a shared sustainably-minded culinary philosophy, the evening brings together two acclaimed kitchens for an unforgettable dining experience.
Reservations are now available through Capital One Entertainment via the link in our bio.
08/19/2026
Umeboshi starts with firm, tart green plums hand selected in peak season at our local farmer’s market.
Sous Chef Danielle Peterson () and her fermentation partner, Chef de Partie Keaton Thatcher () walk us through the fermentation process from plum to finished product, showing off two distinct styles: one layered with bruised red shiso for a crimson tint and savory depth, the other softened and sweetened with raw honey for a more smooth, mellow finish.
08/18/2026
Every dessert by Executive Pastry Chef Mac Daniel Dimla () reflects his passion and approach to pastry and sustainability. From responsibly sourced cacao to zero-waste practices in the kitchen, each one of Pastry Chef Mac’s creations begins with one simple rule: “Use the whole ingredient.” Rather than tossing fruit peels, pulp, or trimmings, Mac reworks them into toppings, finishes, and everything in between.
📸: .pola
08/16/2026
Our rooftop garden is home to honeybees, edible flowers, and seasonal herbs that support the kitchen through every season. This time of year, the bees weave through mint, dill flowers, and nasturtium leaves. Ingredients harvested in the morning and expertly plated by evening.
Each element brings its own brightness, balance, and character to the plate, reflecting the close relationship between our rooftop garden and the kitchen below.
08/11/2026
Before our first guest arrives, the kitchen is already in full motion: early morning market deliveries, fish prepped with precision, and broths simmering into rich, glossy reductions. From rooftop herb picks to final details down the line, service may only last a few hours, but every dish is built on a full day of teamwork.
08/10/2026
For 7️⃣ remarkable years, Sous Chef Danielle Peterson () has been an integral part of the Providence kitchen, helping shape our culinary philosophy through her leadership, technical precision, and relentless curiosity.
As the driving force behind our fermentation program, Danielle has led the development of countless house-made ingredients that bring depth, complexity, and seasonality to our menu. From nurturing long-term projects to refining the smallest details, her approach continues to elevate every dish that leaves our kitchen.
We are incredibly grateful for Danielle's dedication, creativity, and the lasting impact she has made over the past 7 years. Please join us in congratulating her on this remarkable milestone at Providence!
08/08/2026
Chef de Cuisine Tristan Aitchison inspects every catch and crate, while Sous Chef Danielle Peterson unpacks the morning's farmers market haul. Music is on. Someone's filleting pristine Santa Barbara spot prawns while another tastes a broth that's been quietly developing since yesterday. It's busy, loud, collaborative, and full of energy - the rhythm that carries us into every evening at Providence, 21 running.
Address
5955 Melrose Avenue
Los Angeles, CA
90038
For public transport to Melrose Avenue, you can take the Metro Rapid 780 bus and get off at the La Brea / Melrose stop. From there, it's a short walk to the restaurants.
If driving, take either Santa Monica Boulevard or Beverly Boulevard to Melrose Avenue. Street parking is available but limited, so consider using one of the nearby paid parking lots on Melrose or surrounding streets.
Opening Hours
| Tuesday |
6pm - 9pm |
| Wednesday |
6pm - 9pm |
| Thursday |
6pm - 10pm |
| Friday |
6pm - 10pm |
| Saturday |
5:30pm - 10pm |
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What people say
Providence, located on Melrose Avenue in Los Angeles, is a seafood restaurant that has been delighting customers for 16 years. With two Michelin Stars under its belt, Providence is known for its commitment to using sustainably caught seafood. In fact, on World Oceans Day, the restaurant celebrated the beauty and biodiversity of our oceans and reiterated their dedication to using only the most sustainable seafood for their tasting menu experience.
Recently, Providence underwent a "fine to tail" redesign that has left customers in awe. The expertly applied Venetian plaster delicately molds, soft curves, and inviting archways create an immersive sensory symphony that evokes the graceful meeting of immense sea and endless sky. The carefully picked color palette infuses warmth and tranquility into the space. The design teams at Bells & Whistles, Sasha Seyb & countless other artisans brought this whirlwind 5-week renovation to life so beautifully.
Providence's dedication to saving the seas is not just talk - they have been utilizing sustainably caught seafood across their menu for nearly two decades. On World Reef Day, they proudly upheld their dedication to this cause. Customers can indulge in a taste of their A5 Wagyu which promises an unforgettable experience with every bite.
Overall, Providence is a must-visit destination for seafood lovers who appreciate sustainability and exquisite dining experiences.
