Provenance Café

Provenance Café features lunch, dinner and snack options with an open kitchen concept so patrons can watch as chefs create their dish. The café offers an incredible variety of seasonal soups and salads, hot and cold sandwiches, beverages, desserts and more. The café’s Global Oven and Grill also features a selection of locally sourced, globally inspired dishes.

Guests can take their food to go, enjoy their meal inside the contemporary café or while seated amongst the airy light of the Atrium, the centerpiece of the museum renovation project.

A selection of seasonal menu items is listed below.

  • nicoise salad
    oil-cured tuna, veggie valley potatoes, french beans, local eggs, nicoise olives, pickled onion and red wine vinaigrette
  • three local cheese and tomato panini
    local cheddar, mozzarella and parmesan with tomato chutney and arugula on pugliese
  • salami and farmer's cheese baguette
    olive tapenade, local onions and pickled peppers
  • vegetarian mushroom burger on brioche
    gruyere, pickled red onion and arugula with your choice of root vegetable chips or hand cut garlic fries
  • tomato-mozzarella focaccia pizza  
    fresh tomato and mozzarella with tossed arugula and lemon infused olive oil
  • macaroni and cheese
    shell macaroni with cheddar and parmesan
  • israeli style claybread rolled sandwiches
    hummus, roasted eggplant, tomato relish, cucumber salad, marinated cabbage, yoghurt sauce and harissa with your choice of protein
  • "hot rock” marinated and grilled skewered platters
    with your choice of protein and world cuisine style preparation
  • fresh-baked croissants, scones, pain au raisin, zucchini bread and coffee cake
    with your choice of butter, whipped cream cheese or house-made jams and marmalades
Photo: Barney Taxel
Photo: Barney Taxel
Photo: Barney Taxel
Photo: Amy Viny
Photo: Amy Viny

An international advocate of sustainable food systems that use healthy and local ingredients, Chef Douglas Katz is the creative mind behind the menus offered at Provenance, Provenance Café, and Catering by Provenance. Get to know a little more about Doug and his life outside of the kitchen below.

When did you first realize that you loved to cook and create dishes?
I was seven years old when I knew I wanted to be a chef. I had a catering business in high school and through college. After college, I went to the Culinary Institute in Hyde Park, New York. This culinary program taught me the importance of great technique and skill as the basis for cooking. Creativity is only possible once you master the basics. I believe in this and teach this to my kitchen employees every day. My love for cooking stems from my interest in exciting every sense—I know I am creating great food because the senses don't lie.

Tell us about your inspiration for creating the menus for Provenance, Provenance Café, and Catering by Provenance.
The menu items at Provenance, Provenance Café, and for Catering by Provenance are all inspired by our one-of-a-kind location in the Cleveland Museum of Art. The museum really offers a quality experience in regard to the art and the overall atmosphere. I hope to showcase our food in much the same way. Our food is purchased from the best local farmers and is prepared using the finest techniques so the diner can appreciate the quality and flavor of each ingredient. We are excited to present menus that use traditional pieces of equipment from around the world, such as the tandoor oven used in India, the stone oven that is prevalent throughout the Mediterranean, and the robata grill used in Japan.

Fall is right around the corner. What is your favorite fall dish?
I love fall because it’s the time when I can use the most local foods, such as beets, squashes, onions, shallots, potatoes, greens, apples, and pears. My personal favorite fall dish would include an array of roasted fall vegetables, beautifully presented on a white plate with some sautéed greens, shallots, and a sweet onion cream sauce.

What is the most challenging part about being a chef?
The hardest part about being a chef is that people often give you full credit for a dining experience when there are so many other people involved in making that experience exceptional. The farmers, dishwashers, cooks, food runners, sous chefs, and servers all contribute to this experience. A chef needs all of these people—the team—to do their part. The chef must provide a workplace and environment that gives the team the passion and excitement to execute the food and service to his quality standards.

If you could visit any city and experience their culinary scene, where would you go and why?
I want to go to the smallest towns in Italy, France, India, Vietnam, China, and Korea and cook with the local people to learn how they source their food and how they prepare their specialty dishes that are loved by their communities. It’s too hard to pick just one!

The Cleveland Museum of Art is excited to present Provenance, Provenance Café, and Catering by Provenance, a three-pronged dining concept created through an ongoing partnership between the museum, Bon Appétit Management Company, and celebrated chef Douglas Katz.

Provenance is a 76-seat fine dining restaurant and lounge that features locally sourced and globally inspired cuisine and a prix fixe menu that complements current museum exhibitions.

  • Brunch service is available Sundays from 11 a.m. to 3 p.m.
  • Lunch service is available Tuesday through Saturday from 11 a.m. to 3 p.m.
  • Dinner service is available Wednesday and Friday from 5 to 9 p.m.

Reservations for brunch, lunch, and dinner can be made by calling (216) 707-2600 during business hours or online.

A light bar menu is available in the lounge on Tuesday, Thursday, Saturday, and Sunday from 3 to 4:30 p.m. and on Wednesday and Friday from 3 to 9 p.m.

Provenance Café offers lunch, dinner, and snack options with an open kitchen concept where patrons can watch as chefs create their dishes. Open Tuesday, Thursday, Saturday, and Sunday from 10 a.m. to 4:30 p.m., Wednesday and Friday from 10 a.m. to 8:30 p.m.

Catering by Provenance offers best-in-class catering services for the Cleveland Museum of Art’s unique and breathtaking venues.

The name “Provenance” was inspired by the same term, which is derived from the French “provenir,” meaning “to come from.” The word provenance often refers to the chronology of ownership of a historical object or work of art. It also can be used when describing the origin of food, particularly food from local sources. Provenance, Provenance Café, and Catering by Provenance marry the concept of locally sourced foods with the lineages of nearly 45,000 objects in the Cleveland Museum of Art’s collection.

An international advocate of sustainable food systems that use healthy and local ingredients, Chef Douglas Katz is the creative mind behind the menus offered at Provenance, Provenance Café, and Catering by Provenance. Get to know a little more about Doug and his life outside of the kitchen.

With more than ten years of experience in the catering and hospitality industries, Sherri Schultz believes there’s nothing more satisfying than helping people create memories. Get to know more about Sherri and her passion for event planning and all the fine details.

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