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Providence

A collection of news and information related to Providence published by this site and its partners.

Top Providence Articles

Displaying items 25-36
  • Confessions of a non-chocoholic

    Confessions of a non-chocoholic
    The best chocolate dessert I have ever eaten was a kind of chocolate fondue served at the old Alain Ducasse restaurant in New York's Essex House hotel. The melted chocolate was thick, dark and almost piercingly bitter, relieved only by the caramelized...
  • Salmon skin, raspberry doughnuts, Alma's kitchen rules and pop-up profanity at the Taste

    Salmon skin, raspberry doughnuts, Alma's kitchen rules and pop-up profanity at the Taste
    If you weren’t lucky enough (or temporarily unpolished enough) to reach your hand in for a piece of buttery, rare salmon, bite into a warm raspberry-filled doughnut or listen in on a panel discussing (with not a few obscenities) the power of the...
  • The cup runneth over at The TASTE

    The cup runneth over at The TASTE
    Food lovers lucky enough to attend Los Angeles Times’ The TASTE over Labor Day weekend devoured dozens of savory samples and gulped cupfuls of craft cocktails. If you’re feeling left out, the best I can offer is a rundown of event highlights...
  • Los Angeles Times' food event the Taste highlights top L.A. chefs

    Los Angeles Times' food event the Taste highlights top L.A. chefs
    Three of Southern California’s finest chefs and one of its founding mixologists will be serving as co-hosts at the Taste, the Los Angeles Times’ third annual celebration of food and wine, to be held Aug. 30 to Sept. 1 on the back lot of...
  • Providence's Michael Cimarusti to open his seafood heaven Connie & Ted's by end of May

    Providence's Michael Cimarusti to open his seafood heaven Connie & Ted's by end of May
    More than 4,000 oyster tags cover two walls at Connie & Ted's, the soon-to-open West Hollywood seafood restaurant from Providence chef-owner Michael Cimarusti. Many of them are ones Cimarusti has collected over several years, Cryovac-ing them in plastic...
  • Can Zagat's new restaurant app out-Yelp the original?

    Can Zagat's new restaurant app out-Yelp the original?
    How can one more restaurant review app make your smartphone any smarter? While “To Yelp” has become a popular verb in some circles, Zagat is making a comeback bid with a slightly different approach. Monday the well-known guidebook company,...
  • The Taste 2013: A lineup of great chefs, great food and great talk

    The Taste 2013: A lineup of great chefs, great food and great talk
    Some of L.A.'s hottest chefs and bartenders will take part in the Los Angeles Times' third annual The Taste event happening Aug. 30 through Sept. 1 on the back lot of Paramount Studios. Attendees will also have a chance to meet the Los Angeles Times...
  • Michael Cimarusti on how to kill a lobster

    Michael Cimarusti on how to kill a lobster
    You can cook live lobsters, but I prefer to kill them first. There are a lot of theories about the best way to do this, but I like the one recommended by Trevor Corson, seafood expert and author of "The Secret Life of Lobsters." He chills the live...
  • Master Class: Michael Cimarusti teaches you how to prepare lobster

    Master Class: Michael Cimarusti teaches you how to prepare lobster
    I ate my share of lobsters while spending summers in Rhode Island. My family still talks about the 10-pounder we bought from a shop in Galilee. We spent an hour scouring the neighborhood looking for someone who owned a pot big enough to cook it. Lobster...
  • Where to go clam digging among L.A. restaurants

    Where to go clam digging among L.A. restaurants
    Once I had dinner at my friend Christine's house in Paris. Three women and a big bowl of raw clams. She gave us each a knife and told me to watch for the moment the clam shell opened a crack, then plunge the knife in and open. She and her friend Jeanne...
  • Jonathan Gold | Restaurant review: Connie and Ted's, a clam shack extraordinaire

    Jonathan Gold | Restaurant review: Connie and Ted's, a clam shack extraordinaire
    Michael Cimarusti is the chef of Providence, the modernist French-Asian restaurant that is often considered the finest kitchen in L.A. He can do things with sea urchin, Santa Barbara spot prawns and Japanese sea bream that occasionally cause reactions I...
  • The ultimate sea urchin experience

    The ultimate sea urchin experience
    I remember someone three seats down from me at Ginza Sushi-ko (the predecessor of Urasawa), eating an entire box of the ochre uni that Masa Takayama had specially sourced. Sometimes, if you were lucky, he'd hand you a cone of exquisite black green toasted...