food & drink
12:00 AM EST
September 14, 2012
Like a Degas or Cezanne painting, chefs blend textures and flavors into culinary masterpieces. Fire Food & Drink chef and owner Doug Katz is cooking up his own works of art as he and partner Bon Appétit Management Co. open Provenance inside the Cleveland Museum of Art Oct. 28
"When you want to experience a culture and you're not necessarily traveling, you can come to the museum," says Katz.
After visitors browse the museum's collection of works that span the globe and time, they can stop by the 76-seat restaurant. The global menu is split into seasonal and prix fixe options. Maintaining his Fire style, Katz will be using local and sustainable ingredients in the creations.
Diners can choose from dishes such as ratatouille vegetable soup with grilled pesto and Parmesan toast, or spinach steak salad with a cumin and fennel vinaigrette. They can even grab a specialty cocktail offered by the full bar, as well.
"To me, food is art. A lot of chefs would say food is science," says Katz. "But to me, you use your senses when you're eating and you use your senses when you're exploring art."