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Verizon Center Modern American Wine Cocktails Mark Kuller

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#1 mdt

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Posted 14 September 2006 - 02:15 PM

Strolling through town on the way to Jaleo last night I came across this place called Proof. The text on the papered-up windows stated that it is a wine-centric restaurant. Anyone have any information on this place?



#2 Waitman

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Posted 14 September 2006 - 02:36 PM

Heard a rumor that it is being run by two attorneys(?) that accumulated vast quantities of wine and decided, since they couldn't drink it, to sell it.

Pretty reliable source.

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#3 Heather

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Posted 14 September 2006 - 03:09 PM

Heard a rumor that it is being run by two attorneys(?) that accumulated vast quantities of wine and decided, since they couldn't drink it, to sell it.

My God, what a tragedy.

Seriously, I am looking forward to hearing more. Any idea who might be in the kitchen?

#4 Keithstg

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Posted 14 September 2006 - 03:32 PM

My God, what a tragedy.

Seriously, I am looking forward to hearing more. Any idea who might be in the kitchen?

No idea, but I believe GrizForm is doing the design work, and judging from materials being sourced, it's going to look pretty high-end.

#5 Waitman

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Posted 14 September 2006 - 03:38 PM

My God, what a tragedy.

Seriously, I am looking forward to hearing more. Any idea who might be in the kitchen?

Its a wine bar. Just get some bread and drink more, why doncha?

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#6 mdt

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Posted 14 September 2006 - 03:44 PM

Its a wine bar. Just get some bread and drink more, why doncha?

I am pretty sure that the signage said wine-centric restaurant.

#7 Heather

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Posted 14 September 2006 - 03:46 PM

Its a wine bar. Just get some bread and drink more, why doncha?

No, it's a wine-centric restaurant. I expect at least a steak. Maybe a salad alongside.

(great minds, mdt? :) )

#8 Waitman

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Posted 14 September 2006 - 04:01 PM

No, it's a wine-centric restaurant. I expect at least a steak. Maybe a salad alongside.

(great minds, mdt? :) )

That's a logical contradiction. Like a food-centric bar.

I declare myslef a skepticbased on their grammar and the fact that they said "wine-centric" instead of "oenocentric." Any place that will butcher the language will butcher their wine service, too.

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#9 bilrus

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Posted 14 September 2006 - 05:29 PM

Any chance it's related to this place, from the same Food and Wine list that had Dino ranked #8?

#16 - Proof on Main

Wine-obsessed New York restaurateur Drew Nieporent bet on the Bluegrass State with a restaurant adjacent to Louisville's funky new 21c Museum Hotel. Guests can dine on Tuscan-American dishes while admiring (or pondering) a rotating display of provocative artwork. The well-edited 75-bottle wine list rivals the stellar selection of 40 bourbons. 702 W. Main St., Louisville; 502-217-6360.


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#10 CrescentFresh

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Posted 14 September 2006 - 05:35 PM

Any chance it's related to this place, from the same Food and Wine list that had Dino ranked #8?

If Nieporent was the name behind this here I, for one, would have thought we'd have had news about it broken way before someone spotted construction underway.
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#11 Waitman

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Posted 14 September 2006 - 06:11 PM

The person I talked to -- and I'm only being coy because I worry that I misheard or misremembered and don't want to put them on-line as sounding dumb -- was in the biz and almost certainly would have brought up Drew if he was involved.

Bilrus: what list?

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#12 Heather

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Posted 14 September 2006 - 06:14 PM

If Nieporent was the name behind this here I, for one, would have thought we'd have had news about it broken way before someone spotted construction underway.

No kidding. He's always got the PR cranked up to 11.

#13 CrescentFresh

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Posted 14 September 2006 - 06:16 PM

No kidding. He's always got the PR cranked up to 11.

That's how you get to be a big man in the business. :)
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#14 bilrus

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Posted 14 September 2006 - 07:46 PM

Bilrus: what list?

"America's 50 Most Amazing Wine Experiences"

I thought the same thing - that we would have heard about this already. But scanning the list having just read this thread made me speculate.
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#15 Josh Radigan

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Posted 14 September 2006 - 09:14 PM

well, drew does have some 6 degrees of seperation ties to DC. His business partner, Michael Bonadies, went to school in DC and while in college worked for Stuart Davidson at Clydes. So....actually I would find it hard to believe Drew setting up shop here in DC.

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#16 Lydia R

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Posted 14 September 2006 - 09:55 PM

actually I would find it hard to believe Drew setting up shop here in DC.

Doesn't Myriad Restaurant Group own 15 ria in the Washington Terrace Hotel?

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#17 brian

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Posted 14 September 2006 - 10:47 PM

Doesn't Myriad Restaurant Group own 15 ria in the Washington Terrace Hotel?

Myriad had a management contract (not ownership) with 15 ria when it was the Washington Terrace hotel - not sure about the status of that now that it's a Doubletree.

#18 Mark Slater

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Posted 14 September 2006 - 11:35 PM

Doesn't Myriad Restaurant Group own 15 ria in the Washington Terrace Hotel?

They managed it and pulled out 2 years ago.

#19 Stretch

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Posted 15 September 2006 - 11:32 AM

Heard a rumor that it is being run by two attorneys(?) that accumulated vast quantities of wine and decided, since they couldn't drink it, to sell it.

Pretty reliable source.

This sort of set-up works pretty well for Veritas in NY.

PS: As a certain late, great Reuters sub-editor used to like to observe to young political reporters: "There are no reliable sources, only ones who haven't found a good reason to fuck you over yet."
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#20 Jonathan

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Posted 16 September 2006 - 04:44 PM

i wonder if the food will be asian inspired?

also, since you brought up Veritas; one the the owners of Veritas passed away a few weeks back, unexpectedly. very sad.

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#21 DonRocks

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Posted 07 November 2006 - 10:28 PM

I've been sitting on this news for two months; the time to break it is now:

The chef will be Haidar Karoum of Asia Nora
The sommelier will be Sebastian Zutant of Rasika and Komi

The restaurant will open Spring, 2007.

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#22 Heather

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Posted 08 November 2006 - 06:49 AM

Excellent.

I declare myslef a skepticbased on their grammar and the fact that they said "wine-centric" instead of "oenocentric." Any place that will butcher the language will butcher their wine service, too.

Maybe Waitman might want to take that back.

#23 Jonathan

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Posted 08 November 2006 - 09:25 AM

i wonder if the food will be asian inspired?

i knew it. hehehehe

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#24 Waitman

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Posted 08 November 2006 - 04:08 PM

Excellent.
Maybe Waitman might want to take that back.

Props to Sebastian. I find the food at Asia Nora intolerably dull and pretentious, though.

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#25 Heather

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Posted 08 November 2006 - 04:09 PM

Props to Sebastian. I find the food at Asia Nora intolerably dull and pretentious, though.

I was only referring to the sommelier, NOT the chef.

#26 Heather

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Posted 15 November 2006 - 06:20 AM

Tom's Weekly Dish.

Small plates, Mediterranean flavors.

#27 jparrott

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Posted 15 November 2006 - 06:31 AM

If the experiences of Park Smith at Veritas and Roy Welland at Washington Park/Cru are any indication, this guy's cellar is going to take quite a beating, and quick.

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#28 winonelson

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Posted 15 November 2006 - 02:38 PM

I thought that under DC law, a restaurant may not acquire wine for resale from a private collector. Perhaps I am wrong. But does anyone know how it is possible under DC law for this restaurant to use the wine owned by investors? I'm not even certain they can contribute it to the capital of the company. I'm not accusing them of doing anything dishonest, I obviously don't know the law - rather, I'm asking to be educated.

#29 jparrott

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Posted 15 November 2006 - 02:44 PM

I believe a licensed establishment can acquire an additional bit of licensing that allows them to source whatever they want and pay the DC tax as long as they certify that they cannot acquire it via normal means.

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#30 winonelson

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Posted 15 November 2006 - 03:00 PM

thanks for answering my question without giving me a lecture or being a jerk

#31 jparrott

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Posted 15 November 2006 - 03:02 PM

I'll try to do better the next time :) .

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#32 Barbara

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Posted 15 November 2006 - 03:13 PM

I'll try to do better the next time :) .

You'll have to go get some lessons in Jerkitude first. :)

#33 JLK

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Posted 02 March 2007 - 07:15 PM

More about Proof (by Amanda McClements)

Attached Files


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#34 wolverine

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Posted 18 March 2007 - 06:01 PM

More about Proof (by Amanda McClements)

Anybody know when this place is scheduled to open?

#35 oliveDC

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Posted 19 March 2007 - 07:54 AM

Last I heard was mid-April.
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#36 kat6185

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Posted 21 April 2007 - 11:16 PM

Now that we're in mid-April...anyone heard an update? I get nervous when things take this long to open. The sign has been up since last year - that's a long time to carry the investment...

That said - I'd also like to be first in line when they open! :-)
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#37 xcanuck

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Posted 23 April 2007 - 12:57 PM

Now that we're in mid-April...anyone heard an update? I get nervous when things take this long to open. The sign has been up since last year - that's a long time to carry the investment...

That said - I'd also like to be first in line when they open! :-)

Wow - ask and you shall receive. Just posted on dcist.com.

#38 Spiral Stairs

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Posted 24 April 2007 - 08:11 AM

According the DCist article, the "Enomatic" will dispense wine through the use of prepaid cards and pushbuttons. Does anyone know how that will work? It sounds weird. Does that mean customers will handle wine dispensation on their own, using their prepaid cards at a centralized machine? Or does each table get its own dispensation system? If so, who will be responsible for peeling me off the floor after I have been completely unable to contain the same impulses that overcome me at buffets?
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#39 synaesthesia

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Posted 24 April 2007 - 09:15 AM

According the DCist article, the "Enomatic" will dispense wine through the use of prepaid cards and pushbuttons. Does anyone know how that will work? It sounds weird. Does that mean customers will handle wine dispensation on their own, using their prepaid cards at a centralized machine? Or does each table get its own dispensation system? If so, who will be responsible for peeling me off the floor after I have been completely unable to contain the same impulses that overcome me at buffets?

So from what I've seen at VinoVenue in SF, it's usually one centralized machine. It's actually a pretty neat looking thing. There are folks who are around tending machines. Now as to whether they are also there to cut you off is another question.
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#40 mdt

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Posted 24 April 2007 - 10:14 AM

According the DCist article, the "Enomatic" will dispense wine through the use of prepaid cards and pushbuttons. Does anyone know how that will work? It sounds weird. Does that mean customers will handle wine dispensation on their own, using their prepaid cards at a centralized machine? Or does each table get its own dispensation system? If so, who will be responsible for peeling me off the floor after I have been completely unable to contain the same impulses that overcome me at buffets?

Sounds like the machines at WF. Should be interesting to see how this works in a restaurant setting.

#41 jparrott

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Posted 24 April 2007 - 10:20 AM

At first blush, it sounds silly in a restaurant context. I can see having an enomatic behind the bar for portion control and bottle preservation, but why should I have to make a prepaid investment in a restaurant context?

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Anyway, I need f (4, 2) resolved to an integer value....


#42 ol_ironstomach

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Posted 24 April 2007 - 11:42 AM

At first blush, it sounds silly in a restaurant context. I can see having an enomatic behind the bar for portion control and bottle preservation, but why should I have to make a prepaid investment in a restaurant context?

I assume Enomatic's salesperson has convinced them that the novelty of serve-yourself is worth the nuisance to their customers. It'd also be interesting to see what per-glass pricing looks like compared to traditional service, because the machine also seems to obviate wine-service tips.

I'm curious how they're going to handle glassware. Will there be a way to rinse between pours? Can you hog a half-dozen stems to yourself? Are you welcome to bring your own stems, for that matter?

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#43 hillvalley

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Posted 24 April 2007 - 11:51 AM

Enomatic

Isn't this similar to the system used by Sonoma?
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#44 Heather

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Posted 24 April 2007 - 11:58 AM

At first blush, it sounds silly in a restaurant context. I can see having an enomatic behind the bar for portion control and bottle preservation, but why should I have to make a prepaid investment in a restaurant context?

I am inclined to agree. And if it's a reloadable, who wants to keep track of yet another card in your wallet?

#45 hmmboy

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Posted 24 April 2007 - 12:15 PM

I am the owner of Proof. There is no farecard access to the enomatic wine system. All wine will be dispensed from the enomatic in premeasured tasting and full glass portions by the bartender.
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#46 DonRocks

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Posted 24 April 2007 - 12:22 PM

I am the owner of Proof. There is no farecard access to the enomatic wine system. All wine will be dispensed from the enomatic in premeasured tasting and full glass portions by the bartender.

Thanks for clearing that up Mark. So this sounds similar to the (excellent) system used at Sonoma. For me, the most important thing about this isn't the push-button pours; it's that the reds tend to be served at the proper temperature. Also, the bottle isn't repeatedly tilted so any fine sediment remains at the bottom, right?

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#47 jparrott

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Posted 24 April 2007 - 12:24 PM

That's perfect! It is also the system used at the "trattoria" dining concept at the front of Whole Foods Fair Lakes.

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#48 FunnyJohn

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Posted 24 April 2007 - 12:31 PM

it's that the reds tend to be served at the proper temperature.
Cheers,
Rocks.

Also the whites, as my friend from California who is frustrated by constantly having her chardonnay served at Budweiser temp noted appreciatively the other day :blink:

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#49 Heather

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Posted 24 April 2007 - 12:39 PM

I am the owner of Proof. There is no farecard access to the enomatic wine system. All wine will be dispensed from the enomatic in premeasured tasting and full glass portions by the bartender.

Excellent, thank you for letting us know.

I feel a donrockwell.com happy hour might be in order once they open. Too bad Google doesn't turn up a website.

#50 JLK

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Posted 24 April 2007 - 02:26 PM

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