Sebastian Zutant

Shit, Ill throw up a Rose happy hour situation for yall.  Let me know.

Seb

That was a joke btw. Say hi when you drop by, I'll probably be in a bow tie.

Mr zutant is my dad.

Hey guys. Just a word of advice. Drop in early, put your name on the list then either grab a drink at our bar our please support our local pub Boundary Stone, their beer and whisky list is awesome. Also some fun beer across the street at Rustik. We will shoot you a text when your table is ready. Cheers, sebastian

Hey there Rovers2000. Sorry to say that I am still on vacation with the newborn. None the less, if you would like, you can send me a message and help you with the wine list that way. However, Joseph is now working with me on the wine list and his palette and knowledge are unmatched. He truly is talented and has been with us at Proof since day 1 (our first hire ever actually), thus I would entrust him completely. Have fun!

Sebastian

Weekdays till 7.

S

For the record, here at Proof we offer deeply discounted select bottles each night for happy hour, as well we do the wine box grab bag which is 35$ for white and 45$ for red, what ya get is what ya get but there are no slouches. We also discount some of our high end beer list for happy hour, for example the 750 of jolly pumpkin calabaza de Noel which we usually sell for 30 is down to 20. Holler.

Sebastian

Whoops, just read the above posts. The wine box grab bag is available in the dining room, just ask.

S

Proof restaurant and the soon to open Spanish influenced Estadio are seeking talented, experienced sous chefs, line cooks and garde mangers. If interested, please contact Chef Haidar Karoum at haidar@proofdc.com

I rarely respond to much on here but now I must. For those of you who don't know Jim, you are missing out. He is of another time, another place. Being in that bar with Jim is a worm hole in to DC past. Indulge and sit amongst the once was, a great Brandy Alexander, screw that, all the old drinks there are great. It is truly time travel, when "the bar keep was keeping you king, pouring drinks". Jim is one of the old dukers, someone we are lucky to have in this town, and he may be the last. Shit, he doesn't even know me, but I know him, always will. Go get pissed and get in a political fight.

Heh, I meant Delisio, not Delesion, which

reads like delusion.

With it I had an 8.5 oz pour of a grenache/shiraz blend from Australia, the name of which I failed to note

2006 Delision Quarterback

seb

Ciao Dummy~ So-a, Now-a you Never get Back-a you wine cases!

SebastianO

The wine from Campo de Borja would be worth trying. They are churnning out some good/great garnachas these days. Can't speak for this one specifically, but maybe okay.

S

You people make me sick. Leave him alone. If someone was accusing you of poisoning your children you would respond too. Besides, why would he want to respond to such a hatefull group anyhow. Give the guy a break.

I went, drank a beer in line and truly loved my burger and fries. Spike and Mike, good to see you, keep up the good work.

s.

old bay mayo, legit

Etete has opened an upstairs as to seat more people. Aswell. the sambusas are the best in the city. It has the most reliable cooking. Kitfo at Madjet (sp?) is the best in the city.

Thats all I got.

S.

Congrats Jamie, good luck on your new venture. I cannot wait to eat your food and see your smilin face again. Love to Carolyn,

S

Just wanted to explain why the cost of that particular beer is so high. Oskar Blues released it after 5 years of being in production and was done as a celebratory kinda thing. It's a seasonal stout and is released at most every 8 months or so. The alchohol content is running at 10.5 hence the name. While I realize 10 bucks is a lot for a beer, the 1/6 sized keg which we were allocated is about twice the cost of your average 1/6 keg. One other thing, if the beer you had was served in a pilsner glass then your beer was around 14oz, give or take room for the head. Hope this helps

S.

still the best bar in the city

To comment on Proof and the wine pairing. We hardly if ever use wine that is on our wines by the glass program, even though we serve a wide variety of interesting things. Depending on the wine and its age it will be decanted at the beginning of the evening. If not all of it is used I will try to sell a few glasses, more often than not, drink it! As for the pours, our servers hand pour two ounces with each course, presenting each bottle, I often do this, and pour into tasting glasses as to not overserve. I think we do a class job, but maybe I am biased.

Strike bowling alley in Ch chchch Chinatown has fried mac and cheese balls. 64 slices of american cheese.

S.

wraps are legit, if not a bit on the pricey side. Personally the vegetarian one is my favorite. Regardless, as with most things there, it needs salt. And make sure you have some gum with you if you plan on being in public there after. There is no soft hand with the fresh onions in this fine establishment.

S.

I eat there 3 times a week. The wraps are rad. Everything tastes good and healthy, needs an ass kicking of salt, but thats me making it less healthy. Go! And support our neighborhood, it needs it. PS, try their infused tea, its delicious.

San Dimas Highschool Football Rules.

I love la casa.

Bottle: Floris Whit Blanche, Hedonism Red ale (double ipa), Egginberg Pils, Hitachino Red rice and Ginger Brew, Orval Trappist, Kasteel cherry, Delerium Tremens (only for 1/2 and 1/2 Pink elephant)

Keg: La Chouffe, Weyerbacher Merry Monks ale, Old Chub Scottish ale, and Kostrizer Schwarzbier.

Be aware the kegs change ALL THE TIME~~~ I can only carry 1/6th kegs, so I gotta keep changin. The bottles are pretty steady, Ill be changing them soon enough for the comming winter. Oh YEAH, I just got Gouden Carolous Noel.

K, there it is.