Chef/owner Michael Cimarusti plates food in the kitchen of Providence. (Lawrence K. Ho / Los Angeles Times)
Kampachi, or yellowtail, with rice crackers. (Lawrence K. Ho / Los Angeles Times)
San Diego sea urchin with abalone. (Lawrence K. Ho / Los Angeles Times)
Partner/manager Donato Poto prepares salt-roasted Santa Barbara spot prawns for serving. (Lawrence K. Ho / Los Angeles Times)
Grilled Santa Barbara spot prawns with sauce vierge. (Lawrence K. Ho / Los Angeles Times)
The main dining room in Providence. (Lawrence K. Ho / Los Angeles Times)
Wild black sea bass with matsutake mushrooms. (Lawrence K. Ho / Los Angeles Times)
Squid and chorizo. (Lawrence K. Ho / Los Angeles Times)
For dessert, peanut butter, banana, tamarind and jalapeno. (Lawrence K. Ho / Los Angeles Times)
