How to have a Perfect Philly Day, according to Provenance chef Nicholas Bazik

What’s changed for chef Nicholas Bazik in the weeks since his Society Hill restaurant, Provenance, earned a coveted star from the Michelin Guide?

Everything.

And nothing.

“There’s this strange duality to it,” says Bazik. “It’s like a complete life-changing event ... But at the same time, the day-to-day is exactly the same. It’s just a little more amplified and there’s more things to do.”

Bazik’s Provenance was one of three local restaurants to be awarded a Michelin star in November, and already, the accolade has brought lots of things: National acclaim, a rush on reservations, and a plaque (yet to be delivered) that will soon be displayed inside the restaurant, which opened in 2024.

Then there’s the pressure that comes with earning the culinary world’s highest honor.

“The restaurant industry in and of itself is unique, because at every step, every milestone that you get, it just means that there’s more work to do — and more pressure,” Bazik says. “Having a Michelin star means that everyone coming through the door is seeing you as that thing, so there’s no time to let [up].”

The one exception might be Sundays, when the restaurant is closed and Bazik can finally take a breath. It’s a day that, for him, revolves almost entirely around family — though food, not surprisingly, also plays a supporting role.

This interview has been lightly edited for clarity.

I normally wake up around 7:30, which is around the time my 4-year-old son wakes up.

In my previous job, prior to me going on paternity leave, the owner gave me a gift certificate to a coffee company, saying, “You should get yourself an espresso machine because you’re going to need it.” That was one of the best, most thoughtful gifts I’ve received from an employer. It’s a Jura espresso/coffee machine, and I use that everyday.

Then we’re going to Sulimay’s. It’s as close to a perfect diner as it gets. The food is great, the service is great, the space is unique to Philadelphia. Any breakfast spot, I always get the same thing which is two eggs over easy, bacon, hash browns, and rye toast.

I’ll spend some time at the farmer’s market at Headhouse Square, which is largely how I like to shape my menus and figure out exactly what’s seasonal, what’s on offer, what’s relevant, what’s good. My family’s with me, and I’ll do shopping there for the restaurant and I’ll also do some shopping for home.

My son and my wife will go to Three Bears Park, which is around the corner from us, and I’ll go meet up with them there, and we’ll play and then go back home for a light lunch with some of the things that we got at the market.

After lunch, we’ll go to Adventure Aquarium in Camden. My son is just obsessed with everything aquatic. He has an encyclopedic knowledge of sharks and fish and whales. We love going there — it doesn’t matter if we’re looking at the same fish every single time, he loves it. So we’ll go there for an hour, and make our next move, which is somewhere outdoors.

Ideally, we’d make two stops. We’d go to Lemon Hill, which is where my wife and I got married, and then go to Wissahickon Park — so essentially try to spend the whole afternoon in a green space.

To be able to travel from Center City and 15 minutes later be in a green, open space with trees and wildlife, it’s incredible.

Because our son is four now, he has the full capability of selecting what he wants to eat for dinner, so we leave it up to him. And we essentially go to one of two places: Kim’s Restaurant in North Philly, which is the oldest charcoal grilled Korean barbecue spot. The other one is Mr. Joe’s restaurant, which is my son’s name for Picnic in Fishtown.

For our purposes, Picnic is the perfect restaurant. It has chicken, french fries (my son’s favorite food group), oysters, and green salad. We get the same thing every single time, and we go enough that we should have a designated table.

It’s time to go home and start the bedtime routine. We do shampoo time, and it’s the only time that my son watches any sort of TV. We’ll watch 20 or 30 minutes of something — normally a deep-sea documentary or a solar system documentary.

Then from 9-10 p.m., my wife and I get to talk about what’s happening that week — what’s happening with him at school, what events are coming up that week, giving her a proper heads up on what’s happening at work, because everything happens so fast that it’s sometimes hard to keep up.

And ideally, it’s in bed by 10 p.m., and then it’s start the week the next day.