Executive Chef Cathy Pavlos and The Irvine Company will open a new dining concept named Provenance—The Garden at Eastbluff in Newport Beach this fall. The upcoming restaurant will feature elements of California’s wine country and a seasonal menu. Provenance will be located in Eastbluff Village Center.
Pavlos is the award-winning chef behind Lucca in Irvine. Provenance also will use many ingredients that will be grown in the restaurant’s 1,300 s.f.-organic, raised-bed garden.
“Our focus has always been on the use of healthy and high quality ingredients and those hard-to-find seasonal items that give diners something to get excited about,” said Pavlos. “By providing the best produce grown right on our property, Provenance will allow me to explore my creative side by putting flavors together, finding great products and writing recipes that sparkle.”
Even items cocktails will receive the fresh, seasonal approach, including raspberries and mint that can be muddled for signature drinks.
“We are excited about bringing this new restaurant to Newport Beach,” she said. “This concept brings me back to my roots. As a 30-year resident of Corona de Mar and lifelong Orange County resident, my grandfather was a commercial farmer in Huntington Beach who knew the value of high quality produce.”
Pavlos opened her Lucca, her first restaurant, in 2005 at the Quail Hill Shopping Center in Irvine. Lucca is known for a menu reminiscent of a European bistro, wine bar, selection of cheese and charcuterie as well as offering seasonal tasting menus.
She describes her contemporary California cuisine as Napa-esque. The new Provenance design will be contemporary wine country farmhouse with a porch and garden. The organic garden will be designed by Native Soils. Vanrooy Design, the team which designed The Ranch Restaurant in Anaheim, is designing the 2,500-s.f. Provenance.
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