“Dock to Dish Los Angeles, our wholesale fish business (housed and operated via our sustainable seafood shop, Cape Seafood), sources the finest, most responsibly harvested, local, and traceable seafood. We know our fishermen, pay them fairly, and distribute their catch immediately. We source produce at local farmers’ markets, and we grow herbs and flowers on our rooftop, using water from the kitchen. Vegetable scraps are used for our cocktail program, otherwise we compost and offer scraps to local farmers for feed. Gender equality and cultural diversity are important to us and that is reflected in our staff.”
Live Santa Barbara spot prawns roasted in sea salt and carved table side; Santa Barbara rockfish with turnips from the garden and giant clam; Santa Barbara box crab with soy milk and black truffle.
Providence is top rated while offering a revolutionary approach to sourcing seafood in a fine dining setting.
“Cimarusti’s commitment to local flavors – not just yellowtail, rockfish and sea urchin but also Asian notes that find their way into his dishes as naturally as the expected European ones – and the flow of his menus (geoduck and oyster with Vietnamese basil, local squid with the Japanese pepper paste yuzu kosho, abalone with sunchoke, rockfish with cranberry beans) reflect Los Angeles not just as a great port city but also as part of a specific ecosystem, a unique intersection of land and sea.” –Jonathan Gold, Los Angeles Times
A fine dining menu focused on sustainable seafood from the Pacific