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Nich Bazik

@nicholasbazik

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On November 19th, we are so, so excited and honored to host James Beard semifinalist @chefkevintien and James Beard winner for Outstanding Pastry Chef, @susanbae, from MICHELIN recognized @moonrabbitdc in DC! Since pastry is such an integral component of both of our food programs, we thought it would be fitting to have this collaboration feature Kevin, Susan, Nich, and Abby.  Reservations for the Kitchen View Counter and Sunkoo Yuh room only (5:30 pm and 8:30 pm) will be released on November 5th at noon ET on @opentable. As with all our collaboration dinners, unfortunately, we are unable to accommodate any allergies.
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Esmé x Provenance collab
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Eons ago, I attended a dinner hosted by @jeffmichaud at @osteriaphilly in support of @jamiebiss' latest cookbook, The New Charcuterie Cookbook (which I still use today). Never in my wildest imagination did I think I would have the opportunity to host someone I respect so much, such as Jamie Bissonnette. That dinner made a lasting impression on me, and I'm so excited to announce a collaboration with @somaekboston in Philly on October 22nd! -nb Reservations for the Kitchen View Counter and Sunkoo Yuh room only (5:30 pm and 8:30 pm) will be released on October 8th at noon ET on @opentable. As with all our collaboration dinners, unfortunately, we are unable to accommodate any allergies or dietary restrictions.
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Turned 23 today, wanted to take a look back at this past year of working in Philly. Met a lot of great chefs, cooks and people who all gave me inspiration and wisdom. I am forever grateful and fortunate to have worked alongside so many awesome people. This year has been a weird one all things considered: closing of a restaurant, learning how to balance work-life, and having the opportunity to work in a Michelin star restaurant. The experience of everything has made me a better cook and is something that will stay with me for life. I’m saddened that this chapter in my career has been cut short but I’m excited for what’s next.
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In October, we are hosting not one, but TWO very exciting collaboration dinners! On October 1st, Chef @jennertomaska of @esme_chicago will join us to create an exciting 6-course dinner! Last October, one of our collaboration dinners benefited Twist Out Cancer, which is a global nonprofit that provides psychosocial support to individuals touched by cancer through the creative arts. Their mission is to create spaces for healing, connection, and resilience by using art as a tool for self-expression and storytelling. Nich thought it would be fun to collaborate yet again and have a portion of proceeds go to @twistoutcancer. Reservations for the Kitchen View Counter and Sunkoo Yuh room only (5:30 pm and 8:30 pm) will be released on September 17th at noon ET on @opentable. As with all our collaboration dinners, unfortunately, we are unable to accommodate any allergies or dietary restrictions. Stay tuned for the second collaboration announcement coming soon!
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OUR THIRD ANNUAL MR. BUDD’S COOKOUT IS AROUND THE CORNER‼️🍴🌭 Monday, August 31st — starting at 5 pm. We’re down to our last few tickets available! Scoop yours via the link in our bio before you miss our favorite party of the year…we’ve added a few more of our favorite chefs to the party, and they’re gearing up with their best cookout contributions. Special thanks to @peroniusa + @praytellwines for sponsoring the fun 🧡
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@provenancephl has received a 4-star review from @phillymag! In her feature, @kaelanisays highlights the restaurant’s rise to excellence at the direction of Chef @nicholasbazik . “Provenance is now playing to its greatest strength: restraint. This is where it excels. Because there is a kind of genius in knowing when to swing and when to hold back. And knowing exactly when to serve the martini.” Read more at the link in bio.
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What a morning! 🥂✨ Fresh off Positively Philly on PHL17 with Chef Nicholas Bazik of Provenance — and we couldn’t have asked for a better way to celebrate National Caviar Day. We cooked up a green bean salad with aioli and caviar, and even tried macarons de Nancy with caviar — proof that caviar belongs on more than just blinis. 🫘🍥 Lots of positivity, lots of caviar, and a great reminder that the world’s finest caviar can elevate any dish — savory or sweet. Try it your way. That’s the whole point. 🖤 #CaviarXS #PositivelyPhilly #PHL17 #ProvenancePHL #NationalCaviarDay CaviarEverything
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We are so excited to cook with @josephlidgerwood at his ∗∗ restaurant, @evett, in Seoul on July 31st!! Never in my wildest dreams would I have imagined that I’d be afforded the opportunity to do something as cool as cooking on the other side of the world and being able to represent Philly in Seoul. None of this would be possible if I hadn’t met my wife @ekatiew Date: Friday, July 31, 2026 (Lunch) Price: KRW 220,000 | Special Pairing KRW 150,000 Location: EVETT, 1F, 10-5 Dosan-daero 45-gil, Gangnam-gu, Seoul Reservations: reservation@restaurantevett.com
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7월 31일, 에빗에서는 필라델피아 Provenance의 셰프 Nicholas Bazik과 함께 특별한 점심 이벤트를 선보입니다. 필라델피아 소사이어티 힐에 자리한 @provenancephl 는 한국적 영향과 모던 프렌치 테크닉을 함께 풀어내는 테이스팅 메뉴를 선보이는 레스토랑입니다. 2025년에는 Bon Appétit의 ‘The 20 Best New Restaurants of 2025’에 선정되었으며, 같은 해 필라델피아 첫 MICHELIN Guide에서 One MICHELIN Star를 받았습니다. @nicholasbazik 셰프는 Bistrot La Minette와 Lacroix at The Rittenhouse를 비롯해 필라델피아의 여러 주요 키친에서 경험을 쌓아왔습니다. 그의 요리적 기반은 프렌치 퀴진에 있지만, 한국인 아내와 그로부터 이어진 경험을 통해 한국의 재료와 문화로부터 점차 많은 영향을 받아오고 있습니다. 한국의 재료와 문화를 각자의 방식으로 바라본다는 점에서, Provenance와 에빗의 요리는 자연스럽게 맞닿아 있습니다. 이번 이벤트에서는 두 레스토랑이 함께 구성한 코스를 통해, 익숙하면서도 새로운 흐름의 식사 경험을 만나보실 수 있습니다. 일시: 2026. 7. 31(금) 점심 금액: 220,000원 ㅣ 스페셜 페어링 150,000원 장소: 에빗, 도산대로45길 10-5 1층 문의: reservation@restaurantevett.com On July 31, EVETT will welcome Chef Nicholas Bazik of Provenance in Philadelphia for a special collaborative lunch. Located in Philadelphia’s Society Hill, @provenancephl is a restaurant whose tasting menu brings together Korean influences and modern French technique. In 2025, it was named one of Bon Appétit’s 20 Best New Restaurants of 2025, and later that year received One MICHELIN Star in Philadelphia’s first MICHELIN Guide. Chef @nicholasbazik has cooked in several of Philadelphia’s leading kitchens, including Bistrot La Minette and Lacroix at The Rittenhouse. While his foundation is in French cuisine, his work has increasingly been shaped by Korean ingredients and culture, inspired by his Korean wife and the experiences that followed. Although our restaurants come from different places, we share a similar curiosity about Korean ingredients and the stories they tell. Together we’ve created a menu that reflects both perspectives—familiar in some moments, unexpected in others. Date: Friday, July 31, 2026 (Lunch) Price: KRW 220,000 | Special Pairing KRW 150,000 Location: EVETT, 1F, 10-5 Dosan-daero 45-gil, Gangnam-gu, Seoul Reservations: reservation@restaurantevett.com
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Join us as we celebrate America’s 250th birthday with a special 5-course dinner of celebratory American dishes on July 4th! Expect things like American Wagyu, American Lobster, American Caviar, American Foie Gras, and more! There will be two seatings at 5:00 pm and 7:30 pm at our Kitchen View Counter only. Reservations will be released on Wednesday, the 17th at noon on @opentable! Please note that we cannot accommodate allergies or dietary restrictions, unfortunately.
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Chef Nicholas Bazik built Provenance around one uncompromising idea, the best dish starts long before the kitchen. He knows every name. He asks every time. It’s exactly why YAMA and Provenance found each other. When a chef cares that much about where the fish comes from, we want to be the answer. 🐟 @provenancephl @nicholasbazik
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