How One of LA s Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant — Mise En Place

At Los Angeles’s two-Michelin-starred seafood restaurant Providence, chef Michael Cimarusti uses only wild-caught fish to make dishes like oyster with golden kaluga caviar, scallops with black truffle, uni egg, Alaskan king salmon with truffle sauce and more. For more food and restaurant news, sign up for our newsletters: https://trib.al/CvLkBmB Credits: Producer: Daniel Geneen Directors: Daniel Geneen, Murilo Ferreira Camera: Carla Francescutti, Murilo Ferreira Associate Producer: Julia Hess Editor: Howie Burbidge Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Supervising Producer: Stefania Orrù Associate Director of Audience: Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of Mise En Place, click here: https://trib.al/ztcllXO Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0