Oyster: ssamjang, fermented lime
Blue prawn: "popcorn"
Razor clam: fermented tomato jus, "pangrattato"
Uni: pine nut, ganjang
Provenance is a tasting-menu restaurant in a historic rowhouse at 408 S. 2nd Street in Philadelphia, cooking French food with Korean influences. It is the restaurant of chef and owner Nich Bazik. It opened in 2024 and was awarded a Michelin star in November 2025. The room is small, with an 11-seat counter facing the kitchen.
I went in September 2026.
Michelin: 1 star
Nich Bazik, chef and ownerBlue prawn: "popcorn"Oyster: ssamjang, fermented lime
Blue prawn: "popcorn"
Razor clam: fermented tomato jus, "pangrattato"
Uni: pine nut, ganjangMarinated vegetables: fig vinegar, doenjang aioliDomaine Vincent Ricard “Pierre à Feu” 2025, a Touraine sauvignon blanc
Laminated milk bread: cultured butter, perilla oilClos des Rocs “Les Quatre Saisons”, a Pouilly-Loché chardonnay (2023 on the card)
Bluefin tuna: succotash, Jinhua ham, beans; chilled corn soupBluefin tuna: succotash, Jinhua ham, beans; chilled corn soup
Clos des Rocs “Les 4 Saisons” 2023, Pouilly-LochéDomaine de l’Horizon “Mar i Muntanya”, a red from Côtes Catalanes (the label reads 2022; the card says 2023)
Château Cantemerle 2016, from the Haut-MédocHana “Takju”, an unfiltered rice wine from BrooklynNich Bazik, chef and ownerShort rib: burnt eggplant, gastrique du viande, pickled peppersGolden Queen rice, gamtaee; "jajangmyeon", cordyceps; eggplant banchan;
Short rib: burnt eggplant, gastrique du viande, pickled peppers.Golden Queen rice, gamtaee; "jajangmyeon", cordyceps; eggplant banchan; bone broth, black pepper oil.
"jajangmyeon", cordycepsBone broth, black pepper oil.
Rolly Gassmann, a late-harvest Alsace pinot gris (1996 on the card)
