When Provenance executive chef and owner Cathy Pavlos and her team say they are "ingredient-driven," they're not kidding: they collect many of the restaurant's fruits, vegetables, and herbs from a large, on-site organic garden, and any ingredients not grown in the garden are sourced from a network of small-scale producers. Visitors are even free to explore the garden, a prospect that seems especially enticing during Sunday farm breakfasts.
But even though the ingredients come from so nearby, the dishes still manage to evoke a different region: California's wine country. Entries on the Napa-influenced menu include brunch's wild salmon gravlax, which is cured in whiskey and brown sugar and served atop homemade English muffins. Later in the day, diners indulge in certified Angus beef ribeye and hunks of meatloaf crafted from locally raised, free-range turkey. Chef Pavlos even goes so far as to make all of the sauces and dressings from scratch, further cementing Provenance as a source of fresh, seasonal dining in Newport Beach.