It wasn’t easy, but you made it somehow.
Nine full days without Providence.
Hush, now. It’s back. Everything’s okay.
Although now, it’s totally different...
Say hello again to Providence, Michael Cimarusti’s much esteemed and now totally remodeled seafood palace, reopening tonight on Melrose.
All the things you expect for a celebratory, just-sold-your-screenplay Providence dinner are still here: the Santa Barbara spot prawns, the marble bar. Everything else...
Looks quite different. Gone is the patio to make room for a bigger, brighter dining room. A room now filled with deep-blue velvet chairs and curtains... and psychedelic, jellyfish-/algae-like fractals all over the walls... and candelabras melting over the bar... and ceiling lights with nets that shimmer like the surface of the ocean. So there’s still an under-the-sea vibe happening. Just a different sea.
Oh, and you’ll now have three tasting menus to choose from. A four-to-six-course market menu, a six-course greatest hits menu (think salt-roasted spot prawns and uni egg custard) and a daily changing, 11-course, go-all-in-on-your-expense-account chef’s menu.
So small, medium or large.
Nine full days without Providence.
Hush, now. It’s back. Everything’s okay.
Although now, it’s totally different...
Say hello again to Providence, Michael Cimarusti’s much esteemed and now totally remodeled seafood palace, reopening tonight on Melrose.
All the things you expect for a celebratory, just-sold-your-screenplay Providence dinner are still here: the Santa Barbara spot prawns, the marble bar. Everything else...
Looks quite different. Gone is the patio to make room for a bigger, brighter dining room. A room now filled with deep-blue velvet chairs and curtains... and psychedelic, jellyfish-/algae-like fractals all over the walls... and candelabras melting over the bar... and ceiling lights with nets that shimmer like the surface of the ocean. So there’s still an under-the-sea vibe happening. Just a different sea.
Oh, and you’ll now have three tasting menus to choose from. A four-to-six-course market menu, a six-course greatest hits menu (think salt-roasted spot prawns and uni egg custard) and a daily changing, 11-course, go-all-in-on-your-expense-account chef’s menu.
So small, medium or large.
