Provenance is a restaurant in Headhouse Square in Philadelphia that earned one MICHELIN star within a year of opening. Chef and owner Nich Bazik leads a team with a modern approach to classic French cuisine, shaped by subtle Korean influences and a strong emphasis on seafood.
The restaurant’s intimate 11-seat soapstone counter encircles a gleaming stainless steel kitchen. Additional seating is available in the wine cellar and in the private dining room, the Sunkoo Yuh Room, named for artist Sunkoo Yuh, whose works adorn the space.
The restaurant is dedicated to sourcing ingredients from conscientious local purveyors, farmers, and artisans. It was also recognized by Bon Appétit as one of the 20 Best New Restaurants of 2025.
Opened in 2024, the restaurant offers a seasonal 20- to 25-dish tasting menu that changes every six weeks. “It’s a lot of dishes. It’s a lot of flavors,” Bazik says. “There’s a lot that is being thrown at the diner. So how do you keep them engaged? How do you keep using things thoughtfully but also economically and sustainably? So if I’m serving you a two by three inch piece of fish, what’s happening to the rest of it?”
Those questions shape how the menu comes together, with solutions often presented on the plate as “sidecars” to the main item.
Provenance occupies a distinct place in Philadelphia’s dining landscape. While many restaurants in the city source responsibly, few pair that ethos with elaborate tasting menus, and none combine French and Korean flavors in the same way. “I think it’s safe to say that we started something here that other people will emulate. And I hope that they do,” Bazik says.
Real luxury, Bazik suggests, is offering something you cannot get anywhere else in the world. If Provenance’s sense of provenance continues to be rooted in Philadelphia’s ingredients, people, and products, it has the potential to help reshape the city’s fine dining landscape.
