Mango Addict

My new favorite dessert (especially in this price range):
Soy Custard with Tapioca and Mango
from the Phoenix Food Boutique (also available at the restaurants).

A really refreshing dessert, and the mangoes they use are (most of the time) very sweet! Like Pinkberry's mangoes USED to be ...
And the tofu hua (soy custard) is very silky smooth. The sweet creaminess combined with the slightly tart mangoes are just perfect.

The best part is that some locations are open until 1 am!

Phoenix has multiple Food Boutique and Restaurant locations.
Find one at: http://www.phoenixfoodboutique.com

Must Be Providence

Providence on Melrose is my new special-occasion favorite. (Although it's on Melrose it's actually pretty far down from THE Melrose that most people think of).

Go there (when you have the dough) and get the tasting menu! The tasting menu is the way to go!!

I originally went there because it was said they had the best dessert in town. (They have a DESSERT TASTING MENU, for like 30$ I believe)

I took my mom there when she was in town. Got the smallest tasting menu they had which was $80.

Anyway, I'll let the pictures speak for themselves :)


It was sooo sooo tasty ....

The scallop was big, fresh and juicy. I also loved the preparation and presentation.



The veal was tender and cooked just right - medium rare.

The pastry chef is undoubtedly innovative and just really awesome :)
I think the only down side is that sometimes it seemed like the dessert was not coordinated perfectly with the rest of the menu.
I say that because the dessert this time was rather rich and heavy when we were already stuffed ... I wanted something more refreshing, perhaps ..



Providence Restaurant
5955 Melrose Ave
Los Angeles, CA 90038
(323) 460-4170

Recipe Collection

Chicken Pot Pie with Duck-Butter Dough (Evan Kleiman)

Chicken Tamales in Green Sauce (Mama Hot Tamales, Los Angeles)

Crab Ravigote and California Avocado Napoleon - Chef Darrin Finkel (Jazz Kitchen, Anaheim)

Duck Rillette - Chef Joe Vasiloff (Cafe Pinot, Los Angeles)

Maine Lobster in Its Own Butter - Chef Brian Redzikowski (BondSt Restaurant, Beverly Hills)

Okonomiyaki - Yoko Issasi (Japanese Foodstory)

Scallops Arabesque (with Eggplant Puree & Ras El Hanout) - Chef John Sedlar (Rivera Restaurant, downtown LA)


Sautéed Day Boat Scallops/ Risotto, midnight moon, English peas - Chef Neal Fraser (Grace, BLD)

Slow Roasted Salmon with Green Rice - Chef Suzanne Goin (Lucques)

Steamed Black Mussels in Red Curry Coconut Broth - Chef Andrew Kirschner (Wilshire Restaurant, Santa Monica)

Red Beet Risotto - Chef Ray Garcia (FIG Restaurant, Santa Monica)


DESSERTS
Chocolate Torte with Caramel Lime Sauce - Chef John Sedlar (Rivera Restaurant, downtown LA)
Chocolate Pot de Creme - Chef Ray Garcia (FIG Restaurant, Santa Monica)
Rustic Chocolate Truffles - Valerie Gordon (Valerie Confections)