New restaurants are a curious thing. It is always an interesting experience to visit a restaurant the first week, although one that is usually filled with strange service and menu items that quickly disappear – often to your disappointment. A new restaurant may struggle to find its identity as its customers may have different things in mind than the management. This was definitely the case with Proof. In my opinion, almost anyone would think that it is first a wine bar and then a restaurant. But according to my friend, a server at the restaurant, the management believed that it was first a restaurant and then a wine bar. Accordingly, they did not hire a cocktail waitress, which led to massive problems in the bar area. So obviously returning a few months later, the crowds had died down slightly and they had worked out those kinks.
But it does bring me to an important point – Proof is trying far more to be a restaurant with a big wine selection than a wine bar.
More than just some charcuterie, and an enormous menu managed by Haidar Karoum, the food is far above just some small noshy items. In the early days, they would initially bring out some white bean puree with awesome flatbreads instead of a bread basket. I am sorry they have discontinued this practice, but my guess is that it was cost-prohibitive because I imagine people asked for multiple rounds.
They have a by-the-glass tasting system with an Enomatic machine. This allows the wines to be stored at the proper temperature, and provides measured pours. I wish I could speak more effectively about their wine list, but it is very extensive and offers a lot of choice. I ordered the Villard viognier, which I believe is a pretty girly wine. But it has some very lovely tropical hints to it, and made me very happy. Continue reading