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PROOF TOASTS ITS FIRST ANNIVERSARY WITH BUBBLES AND A BEST NEW WINE LIST NOD FROM FOOD AND WINE MAGAZINE

 

In celebration of its first anniversary on July 6th, Proof will offer a complimentary glass of sparkling wine to each and every guest in its dining room that evening.  The bubbly will be selected by Wine Director Sebastian Zutant.  In addition to the regular a la carte menu, Chef Haidar Karoum will offer a celebratory tasting menu outfitted for the occasion with specialties such as caviar, foie gras, and lobster.  This will be complemented by Zutant's special wine pairings that evening.

 

Proof has further cause for celebration this summer after being recognized by Food & Wine Magazine for having one of the Best New Wine Lists of 2008.  The July issue of the magazine praises the restaurant's 1,100-plus wine collection, and gives kudos to Zutant for stocking the cellar with collectible and cult wines, as well as a few "historic icons," such as the 1947 Cheval Blanc.

Proof has also just opened its 50-seat patio, giving alfresco fans one of the largest dining spaces in downtown DC on which to enjoy lunch and dinner, as well as warm weather wines and cocktails.  To coincide with the opening of the patio, Chef Karoum has added several dishes to his meun of small and large plates, including a Chilled Seafood and Hearts of Palm Cocktail, and Grilled House-made Lamb Sausage with Cucumber, Mint, & Feta.

 

Sebastian complements these additions by offering a "Ros? of the Day" for $9 a glass, rotating the wines to offer domestic and international selections such as the Lauderbach a Syrah from California's Russian River Valley, and the Suzanna Balboa, an Argentinean Malbec.  Other summer specialties now stocked in the restaurant's unique Enomatic wine serving system include the Blach Chook, a Viogner blend from Australia priced at $9, and the Northern Italian Livio Felluga Tocai Friulano for $12.  Zutant has also added a few twists to his inventive cocktail list that are sure to beat the heat.  Mixed drinks such as the Coquette, a concoction made with Tanqueray Rangpur, Elderflower, grapefruit bitters, and his own house-made ros? syrup, and the Chupa Cabra, made with Machu Pisco, yuzu sour, cr?me de violet and fresh lime juice are now available for $11 each.

 

2007 Proof 775 G Street, NW Washington, DC 20001
202.737.7663