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Proof, Capital One Arena, Chef George Rodrigues Replaces Austin Fausett, Who Replaced Ben Schramm, Who Replaced Haidar Kharoum, Etc.

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On 1/9/2018 at 10:08 PM, DonRocks said:

Having talked with the Proof refugees, you have *no* idea how big a deal this post is. Thanks for letting us know, youngfood - this will be unfathomably big news to some in the industry.

My wife and I have enjoyed Proof every time we've gone, and I'm not so clued in to industry news, so could you elaborate a bit on your (or others') thoughts/expectations? Just trying to figure out whether it's a good thing or a "let's wait and see" thing...

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41 minutes ago, captcourt said:

My wife and I have enjoyed Proof every time we've gone, and I'm not so clued in to industry news, so could you elaborate a bit on your (or others') thoughts/expectations? Just trying to figure out whether it's a good thing or a "let's wait and see" thing...

I honestly don't know what the conclusion will be, only that Proof is a very different restaurant now than it was when Mark Kuller was running it - Mark had retained the original staff for a long time, paying them very well in the process, but afterwards, there was a mass-exodus due to a power shift which some viewed as catastrophic.

I wish I could list specific examples, but that would be ratting people out who confided in me privately.

My personal view is that Mark had a vision to make Proof into the best restaurant he could make, and whether or not that vision remains - I just don't know, but I do know that some people are very resentful, and not just ex-employees.

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On 8/16/2018 at 5:07 PM, Genevieve said:

Has anyone eaten at Proof lately? Wondering how the food is after the turnover.

I'm interested as well - may just need to go to check it out for myself.

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We went last night as we were in the area, and our dinner was quite good. Between us we had Braised Octopus (black garlic aioli, crispy potato), Trofie Pasta (genovese basil & Italian pine nut pesto), Cauliflower (lemon, tahini, garlic, mint), and Roasted Baby Carrots (whipped goat cheese, candied pepita).That's an appetizer, an entree, and two sides, and it was quite enough food as we did not have room for dessert (neither of us were hugely hungry to begin with).  We started with the gratis "flatbread" (really crackers) and labne (in a little circular dish like butter, and mixed with some things I can't recall other than a bit of jalepeno), which was tasty and a nice way to start. The octopus is a quite generous appetizer (I had it for a main with the two veggie sides, but shared all three with my dining companion and had some of her pasta). The potato disks were nicely crispy, the octopus (sliced rounds from the tentacles) was tender and tasty, and I avoided the little red rounds of hot peppers, though I had one octopus bite that was a bit fiery. (I definitely dislike when restaurants don't disclose the presence of hot peppers on the menu, because my husband cannot eat them in any amount or strength, but my dining companion last night didn't mind them. But if I'd gone with my husband and we'd planned to split the octopus as we've done in other places, we both would've been disgruntled.)

The pasta was homemade and had an excellent texture, and the pesto was very fresh and good. ("Pine nut pesto" seems like a retronym to me, but maybe the menu was pointing out that the pine nuts were Italian.)  It came with a couple of green beans and a couple small purple potatoes (potatoes with pasta makes me think of Big Night: "Maybe I should make mashed potato for another side!") The cauliflower was beautifully browned (it's always disappointing when roasted cauliflower is pale and underdone) and delicious, and the baby carrots were a beautiful and flavorful mix of colors, sweet, and well-prepared. All the cominations of ingredients were excellent.

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On 8/18/2018 at 5:42 PM, Pool Boy said:

I'm interested as well - may just need to go to check it out for myself.

Had a really good meal here. I'll be back. Overall no real misses and some serious hits.

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