The focal point of Provenance, Cathy Pavlos' second restaurant, is the garden. If its raised planters and wall of potted herbs function akin to lobster tanks in a seafood joint, convincing customers what they're about to eat will be fresh, fresh, fresh, that's exactly the point. A section on the menu is dedicated to what you can actually order from it. Titled "What's In the Garden Now," it's an impressive list of about a half-dozen elaborate side dishes that start with things invariably plucked from those plant beds. I saw more than one table order the taro root chips to munch on as a sort of appetizer with a side of avocado mash as its sort of guacamole. Never mind that taro usually takes about a year to mature and the restaurant opened barely a month ago. Let's just assume it... More >>>