Nearly two years after beginning the process, Chef Nicholas Bazik is close to opening his first restaurant in Headhouse Square, writes Kristen Hunt for PhillyVoice.

Bazik has over 18 years of experience in the Philadelphia restaurant scene, cooking in the kitchens of Fork, Kensington Quarters, The Good King Tavern, and La Chinesca.

His goal is for his newest project, Provenance, to be “unlike anything that’s in Philadelphia.”

The cuisine will be French-forward and seafood-heavy, sprinkled with some Korean influences.

Provenance will offer a tasting menu that will feature an ever-changing array of dishes. While the main space will hold just 18 diners, a private dining room will accommodate another six.

For Bazik, an intimate setting is crucial to the concept as a one-of-a-kind experiences for both employees and customers.

“You get above a certain treshold … the joy within the space is compromised,” he said. “The amount of seats is so important to me, because that’s the limit to the diners’ experience and attention of detail that I want to be able to deliver.”

Provenance will focus on sourcing high-quality ingredients.

Currently in its final phase of construction, Bazik hopes to open by July.

Read more about the hopeful imminent arrival of Provenance to the local food scene in PhillyVoice.

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