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Collection of canapés served at Provenance (from left to right): Caledonian Blue Prawn with tangerine vinegar and kelp salt, (clockwise from the top). Oyster with sweet potato mousseline and golden osetra caviar. Littleneck clam with ’nduja oil and basil. Mussel with coriander condiment and almond and Maine uni with egg yolk jam on Thursday, October 17, 2024.
Collection of canapés served at Provenance (from left to right): Caledonian Blue Prawn with tangerine vinegar and kelp salt, (clockwise from the top). Oyster with sweet potato mousseline and golden osetra caviar. Littleneck clam with ’nduja oil and basil. Mussel with coriander condiment and almond and Maine uni with egg yolk jam on Thursday, October 17, 2024.Read moreYong Kim / Staff Photographer

Provenance

French, Korean$$$$

Provenance is chef Nich Bazik's temple to elaborate fine dining, blending classic French cuisine with subtle Korean influences, into tasting menus involving over 20 courses.

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The Inquirer aims to represent the geographic, cultural, and culinary diversity of the region in its coverage. Inquirer staffers and contributors do not accept free or comped meals — all meals are paid for by the Inquirer. All dining recommendations are made solely by the Inquirer editorial staffers and contributors based on their reporting and expertise, without input from advertisers or outside interests.

Restaurant Details

408 S 2nd St, Philadelphia, PA, 19147
445-223-8333
https://provenancephl.com/
provenancephl