"...Our abalone panna cotta reminded us of another seafood experience— Providence in Los Angeles. And for good reason: Pham previously worked for Chef Cimarusti. Visually, they serve works of art. Whether it's meaty Nueske's bacon in our clams or tiny rice crisps in our creamy dish, chef knew how texture plays a role in every bite..."
Read the full OC Weekly article by Anne Marie Panoringan here.