Fine Dining in the Country
Friday & Saturday 6pm-9pm
Reservations recommended but not required.
Local goods – Texas wines
Pastured local chicken & eggs
Artisan breads & pastries
New summer dinner hours 6p.m. until 9 p.m. Friday & Saturday
“Food, done well, nourishes the body and the soul.”
– Debra Medina, proprietor
Local goods, honest food.
We love food, so at Provisions we source only the best, freshest, local-as-possible ingredients for every item on our menu and in our market. Local matters because, frankly, food that travels across the country is just exhausted, having lost much of what’s good for you on its arduous trip. And that local food is even better when it’s grown without the use of chemical fertilizers and bug sprays—’cause who wants to eat those? Local Goods. Honest Food. #EatAtProvisions
Delicious is darned important.
Anyone who has ever put a meal together knows: if it doesn’t taste good, it won’t be eaten. Delicious is important, so we never confuse “healthy” and “fresh” with boring. We dare you not to fall in love with even our greenest offerings. We have something amazing for every palate—it’s our passion.
Noe & Debra Medina
ProprietorsFarm girl and talented craftsman let wisdom of the past guide revitalization of an historic building, while creating a hub for the region’s locavore foodies.
Debra’s a Texas farm girl through and through. She loves the land, her chickens and her kitchen. Noe’s a talented and superb craftsman. Together they’ve built a family they love dearly and friendships they cherish in a quaint little town on the bank of the Colorado River, a stone’s throw from the Gulf of Mexico.
While both grew up farther south, they have enjoyed the green in Wharton county taking their small farm from two scraggly holly bushes to an abundantly producing Texas homestead. Often asked about heritage food and farming techniques, the couple began to mentor young families longing for a return to simpler times and simply good food. That work and a love for community led them to renovate a neglected building in downtown Wharton, to take a fresh approach to the tried and true foods of the past, and to seek out other farmers who were growing food like great granny did, without chemical and without genetic modification. Together, they’re helping bring abundant harvests to the table. Simpler food, minimally processed so that the nutrients the good Lord and good dirt provide are available to nourish the body.
Cory may have grown up in southern California but he’ll quickly tell you he’s Texan to the bone, 6th generation, born in Austin. Cory has worked at every position in the kitchen, climbing the ladder always keeping his dreams and goals in mind. From early work at Wolfgang Puck’s and The Hyatt Regency Hotel to a stint at The Sonnenalp Resort in Vail, Colorado after graduation from The Culinary Institute of America, and more recently working as a banquet chef for Cotton Culinary, Cory has been preparing to shepherd his own kitchen.
He has a passion for the outdoors, ranch life, and food. Chef Cory is excited about the future at Provisions Bistro and Market where he is creating, cooking and teaching new ways to not only eat healthy and sustainable meals, but to make them meals to remember.
Cory lives in Columbus and is the father of two wonderful children, daughter Lindsey, 24, and son Jaden, age 10.