Providence on Melrose

Can it already be five years since Michael Cimarusti left downtown seafood palace Water Grill to open his own place?

Chef/owner Michael Cimarusti plates food in the kitchen of Providence.

Chef/owner Michael Cimarusti plates food in the kitchen of Providence. (Lawrence K. Ho / Los Angeles Times)

April 23, 2014 3:30 PM PT

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Providence on Melrose

Kampachi, or yellowtail, with rice crackers. (Lawrence K. Ho / Los Angeles Times)

Providence on Melrose

San Diego sea urchin with abalone. (Lawrence K. Ho / Los Angeles Times)

Providence on Melrose

Partner/manager Donato Poto prepares salt-roasted Santa Barbara spot prawns for serving. (Lawrence K. Ho / Los Angeles Times)

Providence on Melrose

Grilled Santa Barbara spot prawns with sauce vierge. (Lawrence K. Ho / Los Angeles Times)

Providence on Melrose

The main dining room in Providence. (Lawrence K. Ho / Los Angeles Times)

Providence on Melrose

Wild black sea bass with matsutake mushrooms. (Lawrence K. Ho / Los Angeles Times)

Providence on Melrose

Squid and chorizo. (Lawrence K. Ho / Los Angeles Times)

Providence on Melrose

For dessert, peanut butter, banana, tamarind and jalapeno. (Lawrence K. Ho / Los Angeles Times)

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