Providence

Join us on Thursday, March 27 at 7 pm for an intimate six-course dinner highlighting the fusion of Krug and flowers -- the latest in the Champagne house's single ingredient recipe series.

On his days off, two of chef Michael Cimarusti’s go-to restaurants have been Kris and Sarah Yenbamroong’s Night + Market, and Andy Ricker’s Pok Pok in LA. (now shuttered). Over the years, he has befriended both chefs through social outings and charity events to which they all contribute. In shaping the 20th Anniversary dinner series, Cimarusti wanted to bring the trio together in the kitchen for one night at Providence. To celebrate Providence's 20th year in Los Angeles, chefs Ricker and Yenbamroong will kick off the series on April 3rd. The Thai-inspired menu will be a first for Providence. Cimarusti notes, "The thing that unites all great cuisine is deliciousness. Andy and Kris are masters at creating brilliant flavors." Cimarusti continues, "Sarah Yenbamroong’s James Beard-nominated wine program at Night + Market is one of the highlights of the N+M experience. She will be working with Providence Wine Director David Osenbach to curate the wine pairings." Join us on Thursday, April 3rd, for this extraordinary experience to kick off our 20th Anniversary Dinner Series at Providence! $50 of each dinner purchased will be donated to Children’s Hospital Los Angeles. Please note that due to the nature of our collaborative dinner menu, we are unable to accommodate any menu changes or substitutions. Corkage will be graciously declined this evening Also, we are unable to offer refunds for any cancellations made after March 27th, 2025

One of chef Michael Cimarusti's favorite restaurants in Tokyo is Zaiyu Hasegawa's Den. Chef Hasegawa's interest in cooking was sparked by the bento boxes his mother would bring home from the ryotei (high-end Japanese restaurant) where she worked as a geisha when he was young. After graduating from high school, he received training by living and working at a ryotei, "Kagurazaka Uwotoku," from the age of 18. Hasegawa acquired experience in the other various restaurants and eventually opened Den in Jimbocho, Tokyo 2008 at the age of 29. Hasegawa received two stars in the Michelin Guide Tokyo 2011 just three years after opening. Den inspires a new form of Japanese cuisine that is different from the traditional Japanese style while appreciating the value of cultural tradition to incorporate excellent ingredients and the four seasons. Join us for this spectacular collaboration! Please note that due to the nature of our collaborative dinner menu, we are unable to accommodate any menu changes or substitutions. Corkage will be graciously declined this evening Also, we are unable to offer refunds for any cancellations made after May 1st, 2025