On August 7th, Provenance opened its doors in Philadelphia’s historic Society Hill neighborhood in Headhouse Square and at the helm is Chef & Owner Nicholas Bazik. Bazik’s cuisine is heavily seafood focused, but firmly rooted in classical French techniques with a modern approach, layered with Korean undertones. The bi-level restaurant, housed in the former Xochitl space has undergone an extensive transformation in collaboration with Stokes Architect and Yui Design.
Bazik has enlisted an all-star team including Pastry Chef Abigail Dahan and General Manager Benjy Satlow. “Provenance in cooking emphasizes the importance of knowing where ingredients come from, how they were produced, and the journey they took to reach the kitchen. I believe this knowledge can greatly impact the flavor, quality, and ethical considerations of a meal,” says Nicholas Bazik in a statement, “I’m constantly thinking about this, the constant consideration for our guests, whether it’s sourcing Sweet Amalia Oysters from Lisa Cavlo, utilizing the Headhouse Square Farmers Market right across the street, or collaborating on specific plateware with Nate Mell at Felt & Fat, our choices are deliberate.
” The not-so-simple four-course menu is a multi-course tasting menu experience, consisting of many bites, as well as savory and sweet plates. Designed by Bazik with the promise to stay true to its moniker with special attention to sourcing the best, most high quality ingredients, while also partneri.