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Provenance Restaurant Review: This contemporary restaurant has one of the more unorthodox locations in Orange County. It’s tucked away in the corner of a strip mall that pops up in the middle of a residential segment of Newport Beach. Executive chef/owner Cathy Pavlos and her team make Provenance worth seeking out. The intimate feel of the interior is the ideal set-up for the lush garden that envelops the charming outdoor patio. This section of the property doubles as a culinary playground filled with scores of seasonal fruits, vegetables and herbs that serve as the base for Pavlos’ menu of Napa-inspired dishes. Offerings shift with the calendar, but items like the herb smoked and grilled California artichoke and mixed baby beet and heirloom tomato salad with burrata cheese and orange zest provide homegrown freshness at its apex. Main courses are an edible testament to Pavlos’ compositional skill and passion for sharing flavors at their most robust: rack of lamb with blood orange-leek risotto; pan-fried New Zealand fish that’s served from head to tail. Desserts also take full advantage of the garden’s bounty as much as possible. The meal can be augmented by wine, beer and vintage cocktails; for a real treat, guests can mix and match their own concoction by blending one of the house-made sodas with an infused spirit. The garden plays a part in the lunch menu, too, which features an eclectic array of sandwiches. A farm-inspired brunch is available on Sundays.