Los Angeles, California  ·  Est. 2019

Where the land becomes the plate.
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Two Michelin Stars , 2023 & 2024
James Beard Semifinalist , Best New Restaurant
LA Times Gold Standard , Farm-to-Table Excellence
Eater LA Restaurant of the Year
Wine Spectator Award of Excellence
Robb Report Best Fine Dining , West Coast
Two Michelin Stars , 2023 & 2024
James Beard Semifinalist , Best New Restaurant
LA Times Gold Standard , Farm-to-Table Excellence
Eater LA Restaurant of the Year
Wine Spectator Award of Excellence
Robb Report Best Fine Dining , West Coast
Our Philosophy

"We don't import excellence. We grow it."

Every dish on our tasting menu begins not in the kitchen, but in the soil. We work directly with seventeen farms within a hundred-mile radius , visiting each one, understanding each season, building menus around what the land offers rather than what convention demands. At Provenance, cooking is an act of translation: turning the honesty of a field into something that moves you.

0 Partner Farms
0 Mile Sourcing Radius
0 Seasonal Courses
Provenance dining experience
The Experience

More than a meal.
A memory.

Provenance seats just 28 guests per evening. Each reservation is an invitation into a world carefully considered in every detail , from the hand-thrown ceramics to the candlelight that shifts with the courses.

The Tasting Menu

Five courses, each one a meditation on a single ingredient at its seasonal peak. Our menu shifts with the harvest , sometimes weekly , ensuring no two visits are ever the same.

The Wine Journey

Our sommelier has curated a cellar of 400 selections , natural wines, biodynamic estates, and rare bottles from small California producers who share our obsession with terroir.

Private Dining

The Root Room , our private dining space for up to twelve guests , can be reserved for evenings that deserve their own world. Custom menus, bespoke service, unforgettable occasions.

Provenance atmosphere

"I want people to taste the difference between food grown with intention and food grown for commerce. That difference is what Provenance is built on."

, Chef Theodore Able, Executive Chef & Co-Founder
Chef Theodore Able
Theodore Able Executive Chef & Co-Founder
The Chef
"

Cooking is the most honest thing I know how to do. Every plate is a conversation with the land.

Theodore Able trained under three-Michelin-star chef Dominique Crenn in San Francisco before spending two years staging across France, Spain, and Japan. He returned to California with an obsession: to build a restaurant that could only exist here. At Provenance, his cooking is inseparable from the landscape , wild, precise, deeply rooted. He visits his partner farms weekly, without exception.

Forbes 30 Under 30 , Food & Drink, 2020
Food & Wine Best New Chef, 2021
James Beard Award Nominee , Outstanding Chef, 2023
Time 100 Next , Innovators Edition, 2024

Join Us

Provenance seats 28 guests per evening, Wednesday through Sunday. Reservations are accepted up to sixty days in advance.

Wed – Sun Service Days
6:30 & 9:00 PM Seating Times
$295 Per Person
Make a Reservation Wine pairing available · $165 supplement · Dietary accommodations welcomed