![]() Cimarusti allows the prawn to star, pairing it with only a subtle sake sauce. It’s strewn with its coral-red roe, like beads that have spilled from a necklace, and the tiniest most delicious ochre shimeji mushrooms. The miniature beer mug next to it, just big enough for a couple of sips, holds a cool, fruity melon soup that adds a graceful coda to the main theme.Ī Santa Barbara prawn arrives butterflied, still half in its shell, with the head split and broiled. The chef may follow with a bite of spiny lobster - just coming into season now - on a pedestal of Weiser Farms green melon, and then kick it up with an exquisitely balanced vanilla sauce. The delicate mushroom against the rich satin of the salmon rings like a bell. Barely seared, the fish is one step this side of raw, garnished with the transparent, highly perfumed shavings of matsutake mushroom and served with a drop of ethereal citrus sauce. ![]() At Providence, the most ambitious new restaurant to open in Hollywood in a long, long time, chef Michael Cimarusti is busy proving that fish trumps meat almost every time.įirst argument: medallions of Colorado River salmon, its flesh a deep rose and broadly striped. It’s the difference between playing an instrument with a range of an octave or two and one that encompasses a slew of notes. French chefs always say that seafood is much more interesting and challenging to cook than meat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |