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 partnering with like-minded local purveyors, farmers and artisans. Diners dive in with a bevy of canapes to commence, then amuse bouche, as Bazik’s vivid storytelling through savory flavor and technique continue with each dish; guests will continue on a thoughtfully curated journey before finally ending with an array of desserts–a pre-dessert, and several courses from Pastry Chef Abigail Dahan–mignardise and takeaways to enjoy at home.
Sample dishes include: Poached Sweet Amalia Oyster with Hazelnut Milk, Bay Leaf Oil, and Golden Osetra Caviar; Duck Breast Baked in Clay with Heirloom Tomato Anchoiade and Fresh “Polenta”; Scallop “Au Poivre” with Bloomsdale Spinach and Sauce Albufera. The tasting menu experience is $225 per person, with optional beverage pairings options, including wine ($140), temperance/non-alcoholic ($90), and mixed ($115). Nicholas Bazik (Chef & Owner) has spent the past 15 years working in and running some of Philadelphia’s finest restaurants (Fork, The Good King Tavern, Lacroix at The Rittenhouse).
Prior to Provenance Bazik served as the Culinary Director for 13th Street Kitchen (Kensington Quarters, La Chinesca). During the build out process of Provenance, he collaborated with the region’s best chefs, hosting preview dinners at a.kitchen (Chef Eli Collins), Le Cavalier (Chef Tyler Akin), River Twice (Randy Rucker) and more.
Additionally, he met Joshua An, the then Chef de Cuisine of the Two Michelin Starred Le Clarence in Paris while dining there on his and his wife’s honeymoon/babymoon. This led to the two becoming friends which led to Bazik staging at the restaurant. Later he would return to the City of Light in February 2024 to partner for a sold-out, two-night-only dinner at Mokoloco during Chef An’s residency.
Provenance has been over two years in the making, it is truly a labor of love for Bazik, combining his passion for modern French cooking, alongside local ingredients as well as Korean influences–from his wife Eunbin. Growing up in rural Pennsylvania, Bazik was introduced to Korean food staples only after meeting his Eunbin, the vast processes and food culture of Korea (ie fermentation and pickling) have been fascinating to study and dive further into learning about–it’s cultural heritage that excites and is yet another layer of provenance to explore. Abigail Dahan (Pastry Chef) was born near Paris, France, where she grew up until the age of six.
She then moved with her family to South Jersey until she graduated from high school where she then returned to Paris for pastry school. She matriculated with Gregoire Ferrandi with an apprenticeship at the renowned Gerard Mulot Patisserie, then returned stateside to work in various luxury hotels and restaurants, such as Ritz Carlton, Park Hyatt, and Joel Robuchon in Las Vegas. She was more recently Executive Pastry Chef of Parc Restaurant for nearly eight years, and then Executive Pastry Chef for the Schulson Collective for two years.
Benjy Satlow (General Manager) believes in the spirit of easy hospitality which has faithfully informed his three decade-long career. From his first job as a teen bussing tables at a local cafe in Jerusalem, to moving to Philadelphia in the early 2000’s and taking a job at the Rittenhouse Hotel as a part-time banquet bartender–he is no stranger to hard work and rising through the ranks–eventually leading the LaCroix restaurant team as General Manager through its post-pandemic reopening. His resume includes time at Di Bruno Bros, Royal Boucherie, and the relaunch of Friday Saturday Sunday as the Floor Manager.
Stokes Architecture + Design was enlisted to completely rebuild the unique bi-level space, blending classical French design with modern accents and subtle Korean influence. Together, with Chef & Owner Nicholas Bazik, they imagined an open kitchen, including a Molteni kitchen suite backed with pale green glazed ceramic tiles, as the focal point of the restaurant. The intimate restaurant seats 25 guests with three distinct dining areas, all primarily outfitted with custom Venetian plaster by Zack Bird of Bird Studio.
Custom oak millwork clads the floor, walls and windows. The monolithic gray/blue/green soapstone chef’s counter with faint white veining sets itself apart from the room’s gentle curves with its sharp 90-degree angles. Recessed spotlights within the plaster soffit illuminate plates below, dramatizing the space and matching the theatrical dining experience.
Much of the lighting throughout the space is indirect, evoking slick modernity and embracing the minimalist design. Sitting on the soffit above the counter, a microcosm of plants which will transform along with the seasons. Shell-shaped dining chairs upholstered in black leather with walnut stained wood bases line the dining height counter with space for 11 guests, offering a direct view into the open kitchen.
Beyond the dining counter, there is an intimate dining room with custom oak tables to match the oak flooring, which seats parties of three or four. The room is adorned with art by its namesake Sunkoo Yuh, a well-known, Korean-born ceramicist whose collections have been displayed at the Smithsonian and the Philadelphia Museum of Art. Leading below to the wine cellar is a dark-stained wood-lined staircase, seating up to six guests.
Its hue juxtaposes the dining room aesthetic, creating a switch in the dark/light balance of the dining room. The dark wood walls continue into the cellar private dining space, complete with glass-enclosed custom oak wine racks, and a petite service bar. Above, the plaster ceiling extrudes, creating space for a custom LED scrim light fixture, and anchoring the custom oak dining table below.
From the exterior, the restaurant is unassuming with historic paned window bays left intact with just a tease of seasonal greenery on display, and beyond that passerbyers are also able to get a glimpse of the kitchen through a frameless glass interior window..
