Photo Gallery: A Walk Though Cleveland Museum of Art's New Provenance Kitchen & Servery

John Lawn

Dec. 12, 2012

The Ames Family Atrium at the Cleveland Museum of Art

The grand opening of the new Ames Family Atrium at the world-renowned Cleveland Museum of Art (CMA) in November was accompanied by an equally grand opening of Provenance, a new restaurant that anchors one end of the atrium and which will be operated by Bon Appétit Management Co. in partnership with Doug Katz, a prominent Cleveland restaurateur. (See full article at [url to come]
Provenance General Manager Michael Huff and Bon Appétit District Manager Dan Farrell

Provenance General Manager Michael Huff and Bon Appétit District Manager Dan Farrell at the opening of CMA's new Provenance restaurant.
Provenance Executive Chef Ian Thompson

Provenance Restaurant/Café Chef Brian Monroe puts finishing touches on appetizers to be served at a special event.
Casual dining options are offered at the Provenance Café

While CMA's Provenance restaurant offers fine dining next door, its Provenance Café provides an upscale casual option for museum visitors. Offerings include an extensive salad bar, made to order grill and a variety of eclectic offerings that range from peanut butter, banana and honey sandwiches to soy-glazed tuna and tofu kabobs.
A robota grill at the side of the Provenance Café finishing kitchen.

A robota grill, seen here through a glass wall at the end of the end of the Provenance Café finishing kitchen area, provides an element of display cooking for customers.
The Provenance Restaurant side of the kitchen suite.

The backside of the kitchen suite, out of the customer's view, is largely reserved for Provenance restaurant production. It is supported by a conventional back of the house oven and prep area.
Oven-roasted peppers are finished off in the Café's hearth oven.

Back on the Café finishing kitchen side, a hearth oven provides some visual sizzle and allows production of specialty items like these oven-roasted peppers.
A Café entree is finished off before being presented to a customer.

The Café's menu is upscale casual, and plated entrees are finished off with that in mind.
A tandoori oven is placed to be highly visible to customers.

A tandoori oven, seen here through a glass wall at one end of the Café finishing kitchen, allows exhibition preparation of authentic international fare.
Another view of the Café's tandoori oven.

Another view of the Café's tandoori oven.
A low-profile double burner top in Provenance's back of the house.

A low-profile double burner top in Provenance's back of the house gives chefs more convenient access to soup and stock pots and keeps them off of the main burners.
A refrigerated cold slab at the Café's island salad bar holds ingredients at correct temperatures.

A refrigerated cold slab at the Café's island salad bar holds ingredients at correct temperatures and also permits very attractive merchandising. Salads are made to order by an attendant and additional supplies are held in refrigerated under counter storage areas.
Another view of Provenance Café's salad bar offerings.

Another view of Provenance Café's salad bar offerings.
Cold sandwiches are attractively merchandised at the other end of the Provenance Café salad bar.

Cold sandwiches are attractively merchandised at the other end of the Provenance Café salad bar.