The Dish: Secrets to cooking venison from Michelin Star restaurant Provenance in Society Hill
PHILADELPHIA (WPVI) -- It's an exciting time in Philadelphia's incredible culinary scene, especially after three restaurants have earned the city's first-ever Michelin stars.
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.
"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.
