Get Out There and Eat: Orange County's 10 Best New Restaurants of the Year!
Every season brings something new to Provenance. That's the genius behind this "little farm kitchen that could" near Back Bay. By design, this yearling will never stop growing. Chef-owner Cathy Pavlos relives her childhood in an O.C. farm-to-fork family, this time with a tricked-out kitchen and craft bar, a bespoke 1,300-square-foot garden, and tables for 95. Living with Mother Nature compels Pavlos to ceaselessly adjust her offerings. I never saw the same menu twice in a month, though some favorites stick around awhile. Lunch is loaded with squeaky fresh salads and hearty sandwiches, and dinner offerings include grilled Mongolian-spiced lamb chops or whole branzino with three season-specific sauces. Don’t miss Sunday’s Farm Breakfast for terrific whiskey-and-brown sugar-cured wild salmon in a splendid Benedict with fried capers. This meal also boasts the best breakfast taco of the year, built with green chile-roasted carnitas, scrambled cage-free eggs, feta, pepitas, and radishes, folded into a soft flour tortilla. FIELD NOTES: For the freshest, most seasonal produce, check the What’s in Season Now section of the menu for dishes such as Hand-Smoked Portobellini Mushrooms with Caramelized Garlic.Reference Url