Jump to content
mdt

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

Recommended Posts

That's a lot more tasteful than I was imagining. ;)

Another note on the decor - the walnut floor is pretty but very slick. I almost wiped out in little heels on the way to the ladies. 4 inch spikes might not be advised until the floor sees some wear.

The route to the bathrooms leads right past the cheese station, and they had a very nice looking selection. Anyone know who they're buying from?

Share this post


Link to post
Share on other sites
Waitman and I stopped by today after the Shakespeare Theatre. Lovely space, great wine list, and a charcuterie plate worth ordering again. It was great talking to Sebastian, and his recommendation (a Rhone-like blend from the winery he worked at) was spot-on, even for a couple of self-described Burgundy whores.

I can't speak to the men's room, as Waitman refused to sneak me in, but the wallpaper in the ladies room is very amusing.

ETA: Waitman got to eat his words too. Apparently they went down pretty easily. ;)

As we did not sample anything more complex than the cured meats and we decided against the Harlan Estates Cabernet, Sebastian's hair proved (proofed?) the highlight of the afternoon, with the excellent Pinot he recommended a strong runner up. A very bright and pleasant spot to quaff a glass of wine, with excellent and professional staff. More anon.

Share this post


Link to post
Share on other sites
The route to the bathrooms leads right past the cheese station, and they had a very nice looking selection. Anyone know who they're buying from?

The Best Bites writeup indicates their cheese is from Cowgirl Creamery "as much as possible", but not sure how much is that much.

Share this post


Link to post
Share on other sites

Sebastian has very kindly reminded me that we drank the Peloton, from Tandem. It's blend of pinot, zinfandel, syrah, gewurtzraminer, and more that I am forgetting. He describes it as "lush and sexy," and he's right. It was about $50.

Share this post


Link to post
Share on other sites

We had an excellent meal at Proof this past saturday. Highlights included an excellent cheese course - with a staff member taking the time to determine which cheeses were pasteurized and which were not, at the request of a pregnant friend. The staff apparently had not had the "pasteurized" question asked before, which is completely understandable, and went out of their way to be accomodating. We also had the burrata and speck dish along with the other cheeses - the only comment here was that the flavor of the speck overpowered the burrata.

First courses were tuna tartare, gnocchi, and meatballs. The meatballs were the winner, although all of the first courses were very good. In fact, I think a great meal could be had by two people splitting an order of each first...

Seconds were sablefish (x2), hangar steak, and salmon. The sablefish were fantastic! Clearly the best dish of the second courses, although the hangar steak and salmon arrived beautifully cooked and well seasoned. Portion sizes also seemed to be larger for the sablefish, IIRC.

All in all, the food was excellent, the service was friendly and accomodating, and the wine service (Deutz NV Champagne and a Anne Gros Burgundy) was impeccable. The list is very balanced, not too "New Worldy", which is a welcome relief from 15+% abv monoliths. We can't wait to return.

Also, the bar was PACKED from about 8pm onwards - seems like the word has already gotten out about Proof, which is great!

Share this post


Link to post
Share on other sites

I have been eager to return since I attended mock service, but weekend reservations are tough to come by! Good for them. Oh, Komi's loss is Proof's gain--one of Komi's best servers (I'm blanking on her name) took care of us during mock service.

Share this post


Link to post
Share on other sites
I have been eager to return since I attended mock service, but weekend reservations are tough to come by! Good for them. Oh, Komi's loss is Proof's gain--one of Komi's best servers (I'm blanking on her name) took care of us during mock service.

Are you thinking of Anna?

Share this post


Link to post
Share on other sites

I also noticed my favorite waitress from Komi was here on my recent visit, I wished she had waited on us. I don't recall here name, but the sablefish and those meatballs were pretty good. My wife thought here salmon was a bit overcooked, but still enjoyable.

Share this post


Link to post
Share on other sites

After two meals at Proof (including one during mock service), these are my initial takeaways:

1. Make the portions a little larger. Please? On Friday night, my two friends and I ordered what we thought was a lot of food, but an hour later, I was hungry.

2. Somehow I have managed to miss out on both the cheese selections AND the Champagne cart. B) I need to be more focused and assertive on my next trip, speaking up about both of these matters.

3. Damn it's a popular place! I booked our table for three at 8:30 on a Friday two weeks in advance. While I wish the restaurant tremendous success (note: my friend Mark is the owner), I do hope it gets easier to get a table.

What we ate: salumi tasting, gnocchi with sweet corn and mushrooms (always order gnocchi! never share!), two baskets of the delicious housemade crackers with garlic spread, those three tremendous meatballs spaced by two rich and delicious goat cheese agnolotti...surely I'm forgetting something. I would order any of these things again; I just regret having to share the dishes because just a bite or two isn't enough for me.

For entrees, we had the sablefish, pork tenderloin and hanger steak. As many of you know, I'm not a seafood lover, but I did try the sablefish and it was good. I was surprised by its mild flavor and tender, yet firm, flesh. The pork tenderloin had good flavor, but wasn't as tender as I would have hoped. My hangar steak, ordered medium rare, was closer to rare in a few spots, but the flavor was wonderful so I had no issue with the temperature. I ate every last bite of the buttery greens and crisp, salted potato sticks too.

Desserts at meal #2 were really delectable. I went for the blueberry cobbler and just loved it. I also tasted my friend's goat cheesecake and it was a wonderful combination of tangy/tart goat cheese and sweet crumb topping.

We drank wine, oodles of wine. Mark would have to remind me of the details of what we drank because I left feeling somewhat sloshed. :angry:

Share this post


Link to post
Share on other sites
We drank wine, oodles of wine. Mark would have to remind me of the details of what we drank because I left feeling somewhat sloshed. :angry:

Did you happen to sample the Ramey Chard (Hyde?) that was offered to two naive young ladies next to me for $30 (they were told that it should have been $40) a glass? B)

Share this post


Link to post
Share on other sites

It was actually the 2003 Ramey Ritchie Vineyard Chard (95 RP and stellar) - our cost is $65. They preferred a style different than the Montelena we were pouring by the glass (which they had just consumed) and I offered to open a bottle from the list even though they were only going to drink a glass apiece. I described the wine, cleared the price with them, and poured 1/2 the bottle in those 2 glasses. Naive or not, they were not taken advantage of in the least.

Did you happen to sample the Ramey Chard (Hyde?) that was offered to two naive young ladies next to me for $30 (they were told that it should have been $40) a glass? :angry:

Share this post


Link to post
Share on other sites

Jen, you must have been sloshed because the complete cheese selections appear on the regular menu and again on the dessert menu, Our waitstaff is instructed to ask whether you would like the trolley to visit your table immediately after greeting the table - obviously they failed to do so and I apologize for that. Next time I promise that Sebastian or Ben will wheel over the trolley without prompting. We very much appreciate your comments though I can't say I share your hope that tables prove easier to come by.

After two meals at Proof (including one during mock service), these are my initial takeaways:

1. Make the portions a little larger. Please? On Friday night, my two friends and I ordered what we thought was a lot of food, but an hour later, I was hungry.

2. Somehow I have managed to miss out on both the cheese selections AND the Champagne cart. B) I need to be more focused and assertive on my next trip, speaking up about both of these matters.

3. Damn it's a popular place! I booked our table for three at 8:30 on a Friday two weeks in advance. While I wish the restaurant tremendous success (note: my friend Mark is the owner), I do hope it gets easier to get a table.

What we ate: salumi tasting, gnocchi with sweet corn and mushrooms (always order gnocchi! never share!), two baskets of the delicious housemade crackers with garlic spread, those three tremendous meatballs spaced by two rich and delicious goat cheese agnolotti...surely I'm forgetting something. I would order any of these things again; I just regret having to share the dishes because just a bite or two isn't enough for me.

For entrees, we had the sablefish, pork tenderloin and hanger steak. As many of you know, I'm not a seafood lover, but I did try the sablefish and it was good. I was surprised by its mild flavor and tender, yet firm, flesh. The pork tenderloin had good flavor, but wasn't as tender as I would have hoped. My hangar steak, ordered medium rare, was closer to rare in a few spots, but the flavor was wonderful so I had no issue with the temperature. I ate every last bite of the buttery greens and crisp, salted potato sticks too.

Desserts at meal #2 were really delectable. I went for the blueberry cobbler and just loved it. I also tasted my friend's goat cheesecake and it was a wonderful combination of tangy/tart goat cheese and sweet crumb topping.

We drank wine, oodles of wine. Mark would have to remind me of the details of what we drank because I left feeling somewhat sloshed. :angry:

Share this post


Link to post
Share on other sites

Generally a lurker but since I've was taunting Proof to "Please, dear lord OPEN ALREADY!" this spring.... It's only fair to post my first impressions from dinner last night.

First - Mark, clearly you'll have to expand the bar soon! Good lord, it was packed from the moment we walked in at 9pm to when we left at 12am. Love it!

Second - Awesome. Yummy. We did a selection of 3 cheeses --one from each section and the only one I recall is the Mt. Tam but the other two were equally interesting and delicious. We shared the mushroom/corn gnocchi. A huge mistake - I want it all to myself next time. Also shared both the salmon and ricotta flatbreads, the tuna tartar and the meatballs. I didn't love the meatballs but they were tasty. I'd probably try something different next time. Everything else is definitely a must-try.

Third - The wine was wonderful. Loved being able to try several different types/tastes (Salice Salentino, Pino Noir and ... one that I have already forgotten - drat!) and have knowledgeable folks help me choose. Which leads me to...

Fourth - Our server, Sarah (Sara?), was great! Very knowledgeable and friendly - she definitely guided us through the menu and the evening. We didn't have a chance to meet the famous Sebastian this time but then, we were ordering by the glass and --if I'm being honest-- the idea of a somelier approaching my table actually terrifies me. (I don't know enough! He'll sense fear!) Yeah, I'm working on those issues.

In closing, it was a wonderful evening and I cannot wait to return. I keep hoping to make my permenant perch in a corner at the bar but I guess I should just be happy that Proof is such a success in my 'hood. I guess I wasn't alone in anxiously awaiting its arrival!

Welcome to the neighborhood Proof. See you soon!

K

Share this post


Link to post
Share on other sites

We had a just lovely meal at Proof last night. We started with the spicy almonds from the charcuterie menus -- delicious!!! I then had the tomato salad and Tripewriter the green bean salad -- both good, and we were both tickled by the miniature tomatoes included on our plates :angry:. Tripewriter then had the beef sashimi, which delighted him (and me!). I ignored all advice and had the meatballs, which were very good, but also ordinary. Perhaps with a different sauce? Or maybe with Tripewriter in the house I'm being spoiled with lots of fresh tomato sauces B) We then both had the halibut, which was perfect. For dessert, Tripewriter had the chocolate cake and I had the sticky toffee pudding. Yum. We also had the Peloton from Tandem, which suited us just fine, having already almost finished our first case (of the pinot noir) at home and almost ready to get something new -- I think we've found it. Even the coffee was good -- which is something I rarely say (I don't necessarily like coffee -- just the cream and sugar part -- though I think the one we get at Eve could almost turn me...Proof's blend is the only one I've ever found even close to Eve's blend). I would only recommend that they start heating the cream so that it's not icy cold. We will be back -- and have actually already made our next reservations.

Share this post


Link to post
Share on other sites

Now I know where all of the beautiful people hangout, I certainly brought down the looks of the clientele. But they served me nonetheless. I decided to start with the sweetbreads, they were served with spinach, dates, lardoons of bacon, and mashed potatoes. This was a beautifully executed dish. The only thing that distracted from it was the overly chewy bacon, it had a nice smoky flavor, but it had a gristly texture. The sommelier recommended a class of sauternes with the dish, but I took the less sweet white option, and I was happy for it. The dates provided plenty of sweetness to counter the richness of the sweetbreads. Even with the problematic bacon, I would highly recommend this dish.

For a main I went with the leg of lamb with a tomato salad. This was quite good, I cannot say that there was any fault in this dish. The only issue with the tomato sauce was that I was so floored by the tomatoes at Palena last night that nothing would be able to stand up to comparison.

Share this post


Link to post
Share on other sites

Am looking forward to my first visit to Proof this evening. I know that I am going to order the gnocchi and I am not sharing :angry: ! Not sure what else I am going to eat, but I have read through this thread for inspiration.

Are there any good white wines to recommend? The wines talked about here tend to skew red.

Share this post


Link to post
Share on other sites

Yes its "real," albeit domestic. When we have it, which isn't every day, it is from the Gioia Cheese company in El Monte, California - same as that served at A16 in San Francisco and Mozza in Los Angeles.

Is that *real* burrata on the menu? Really really?? :angry:

Share this post


Link to post
Share on other sites

I finally tried Proof this weekend, and it was amazingly good!

The highlights were the terrine, sweetbreads, gnocci and sablefish, although everything that we tried was very good. I would probably skip dessert next time though, especially if I had already eaten as much as I had this time (we each chose three pre--dessert courses, and I don't think that a bite was left of any dish).

Service was phenomenol, and Sebastian was kind enough to pair each dish with a perfectly matched wine! I would love to frequent this place; if it had only opened at a more convenient time for me . . .

Share this post


Link to post
Share on other sites

We had a lovely time at Proof on Friday night. First of all, I loved the space. The crowd was indeed very good looking as someone reported above.

The crackers that begin the meal are addictive. The dip that accompanied them tasted to me like tzatziki sauce. Shared the flatbread to start. This one came topped with ricotta (maybe they were out of burrata?) and arugula. Regardless, the ricotta was delicious and very creamy. The flatbread was interesting. I was trying to figure out what it tasted like to me and it finally came to me: a crumpet! May sound strange, but that is what it tasted like to me.

I did order the gnocchi and I must admit, I was not wowed. Perhaps my expectations were too high. I found the texture to be great, light and airy. But the dish just seemed a bit bland IMO. I don't know what I would add to it, but in my mind, it just needed a little something more.

Had a bite of the chicken and thought it was wonderful. Maybe next time I will order that.

I passed on dessert but others at the table raved about the sticky toffee pudding. The goat cheesecake was loved by one, and not so much by another.

I look forward to returning. This is definitely a place I would like to hang out and try many different wines.

Share this post


Link to post
Share on other sites

I read all the reviews and can't wait to visit Proof next week. The online menu doesn't reference a wine list or the wines served by the glass. For those who've already been, what are the prices for the wines by the glass/ounce?

The Enomatic system at Enoteca at Whole Foods is quite an idea. Of course there's is self serve with new glasses for each pour if you like....but ohh what a concept. Sipping $200, $300 or even $600 wines by the ounce is quite a noble concept. If Proof can extend that idea they could really be a step ahead.

There was also talk about Proof and possibly Sonoma as the only places with Enomatic. I think Grapeseed and Comus Inn in Maryland both have them.

Share this post


Link to post
Share on other sites

I had a lovely dinner at Proof last night. I have had a taste of almost everything on the menu now, and I must say that the chicken (yes, chicken) is one of the best put together dishes on the menu. Gnocchi with roasted corn was another highlight.

The staff and management are as friendly as can be, and I look forward to going in SOON! Thank you and keep up the good work!

Share this post


Link to post
Share on other sites
I had a lovely dinner at Proof last night. I have had a taste of almost everything on the menu now, and I must say that the chicken (yes, chicken) is one of the best put together dishes on the menu. Gnocchi with roasted corn was another highlight.

The staff and management are as friendly as can be, and I look forward to going in SOON! Thank you and keep up the good work!

Congratulations guys on a great review . I had the chicken and really liked it too. So did Tom.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×