Back Bay


Restaurant Week

Executive Chef and restaurateur Cathy Pavlos brings us Provenance, a dining concept that delivers elements of California’s Napa Valley to Newport Beach. The restaurant’s menu of fresh, flavorful ingredients that change by season, and many of which are grown in the restaurant’s own 1,300-square-foot organic raised-bed garden. And of course, the beautiful garden is open to all diners.

A full bar complements the food with fresh, seasonal cocktails that follow the same locally sourced culinary philosophy. Chef Cathy emphasizes the absolute freshest ingredients by plucking heirloom tomatoes straight from the restaurant’s garden to create the perfect summer Caprese salad. Similarly, in the bar, fresh raspberries and mint will be muddled for signature drinks that have been harvested just steps away and only minutes before they are served.

  • ADA Accessible
  • Bar
  • Brunch
  • Business Lunch
  • Chef's Kitchen/Table
  • Farm-to-Table
  • Full Bar
  • Organic
  • Outdoor Dining
  • Reservations Recommended