We went into the kitchen at Provenance in Society Hill, where the chef and owner shows us the secrets to one of the dishes on his winter menu: venison.
"We're really honored," says Provenance chef/owner Nicholas Bazik of earning a Michelin star this past November. "We're really proud, and it's like an actual piece of history."
The restaurant sits on Headhouse Square. It had only been open for a little over a year before it earned that coveted star.
The Dish: Secrets to cooking venison from Michelin Star restaurant Provenance in Society Hill
"I still haven't processed everything," Bazik says. "It's a huge honor."
Bazik has over 20 years of experience in Philadelphia's restaurant scene.
The Harleysville, Montgomery County native opened Provenance in 2024, an 11-seat fine dining experience where classical French cuisine gets a modern approach.
"My wife is from Korea, and that has a massive influence on our food," he says. "It's 20 to 25 dishes over the course of two and a half hours. You have no idea what you're getting when you walk in. We'll give you a menu afterwards.
We change the menu every six weeks, like full stop, so there's a lot of movement, and it's all based on the seasons."
That isn't the only accolade the hot spot earned in 2025.
Pastry chef Abigail Dahan was also a semifinalist for a James Beard Award for Outstanding Pastry Chef or Baker.
"It's just been amazing," she says.
Provenance was also named one of Bon Appétit's 20 Best New Restaurants.