A partnership between local celebrity chef Douglas Katz and Bon Appétit Management Co. will debut Provenance, a new fine dining restaurant, as well as Provenance Café and Catering by Provenance as part of the Cleveland Museum of Art's new 39,000-sq.ft. Atrium, which is scheduled to open to the public on Oct. 28, 2012.
"The concept behind the name Provenance was fairly simple: The Cleveland Museum of Art is the home of treasured pieces of art, many of which have a celebrated and distinguished provenance," says Katz. "The same concept can be used when explaining where food comes from and how that food gets from its source to our plates. Combining food with the concept of sustainability is extremely important, not only to me, but to Bon Appétit Management Company too, so the name Provenance is perfect for what we plan to offer."
The 76-seat restaurant will offer an upscale menu for museum-goers in addition to private dining and banquet rooms. Provenance's elegant setting gives museum patrons and guests a sophisticated sit-down alternative with an array of fine-dining options. Prix fixe menus inspired by current museum exhibitions also will be available. The new Provenance Café will feature lunch, dinner and snack options with an open kitchen concept so patrons can watch as chefs create their dish.
"The museum is committed to providing an exemplary experience to visitors in all aspects of their visit, including their dining experience," says David Franklin, Sarah S. and Alexander M. Cutler director of the Cleveland Museum of Art. "Through our partnership with Chef Douglas Katz and Bon Appétit Management, Provenance and Provenance Café will allow visitors to connect with the world, not only through interactions with the collection, but also through cuisine."
Catering by Provenance is a new undertaking for the Cleveland Museum of Art. Headed by Sherri Schultz, director of catering, the museum will offer a wide variety of specially created menu items for the 44,000 sq.ft. of rentable event space.
"Food and art both evoke feelings of curiosity, comfort and satisfaction," Schultz says. "Both can be a truly moving experience. These are the feelings we hope to convey in our catering services and with our new restaurant and café."
The restaurant, café and catering services will officially open when the museum's new Atrium is debuted to patrons at the end of October.