Press / Media

Proof Media Contact

Amber Pfau

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Washington's Top Wine Lists

Kara Manos

At a restaurant whose wine selection is as meticulous as its food preparation, Nicolas Joly's Coulee de Serrant and Zind Humbrecht's array of Pinot Blancs and Gris are the outstanding varietals on the menu. Sommelier Sebastian Zutant finds biodynamic wines "fascinating, and if it produces amazing wine, then so be it." More

Authentic-ish

Jessica Sidman

July 25, 2012

Chef Haidar Karoum had never professionally cooked Spanish food before the 2010 opening of Estadio in Logan Circle. But his tortilla española with sweet hot peppers could give the real deal a run for its money. More

9 Sexy Bathrooms From Restaurants Around the U.S.

Zagat Staff

July 11, 2012

Sex-o-meter rating: 9
The men's bathrooms at this wine-centric New American hot spot are covered in photos of naked women and its bathroom sink fixture is a sculpture of a naked woman. Scandalous! More

Recipe Sleuth: Proof's Crispy Cauliflower With Tahini-Lemon Sauce

Anna Spiegel

June 22, 2011

When chef Haidar Karoum was growing up, his Lebanese-born father always brought the same dish to potlucks and parties: crispy fried cauliflower topped with tahini sauce and chopped fresh mint. More

10 Luxurious Gifts to Give

1947 Château Cheval Blanc

As proprietor of Proof, one of Washington's most wine-centric dining establishments, Mark Kuller knows a good vintage when he tries one. "I am fortunate to have had the 1947 Cheval Blanc once, and it remains the greatest wine I have ever tasted." That is no small endorsement, considering Kuller has tasted thousands of wines and has one of the most compelling collections in our area. More

100 Best Restaurants 2012: Proof

Todd Kliman, Cynthia Hacinli, Ann Limpert, Rina Rapuana

January 13, 2012

Chef Haidar Karoum, in the kitchen since day one (he also oversees Estadio), has built a repertoire of excellent menu staples--beautifully spiced meatballs with goat-cheese agnolotti, a scene-stealing side of cauliflower with tahini and lemon--but he changes the rest of the menu with the seasons. The impressive wine program includes big-ticket Champagnes and Cali Cabs but also good choices for the value-minded. More

Washington CIty Paper Best Restaurant 2011

Melissa E. McCart

I've just been served an iridescent pinkish cocktail in a martini glass at Proof. I had asked bar manager Adam Bernbach for an herbal concoction and was greeted with a number made with Blue Gin, Velvet Falernum, and grapefruit juice, garnished with a twist and a sprig of sage. The drink is a lovely balance of bright citrus and herbs; the combination hits notes that resonate with the in-between season of late winter, early spring. More

Standout Summer Cocktails

Hilary Weissman

Head to bustling Penn Quarter to indulge in Proof's "War of the Rosés," a summer special lasting through Labor Day that features a long list of premium labels for $35 a bottle, exclusively on the outdoor patio and in the bar and lounge. Wine director Sebastian Zutant favors the 2011 Ameztoi Rubentis Txakolina, from the Basque region of Spain. More

Karoum Kaboom: Proof/Estadio Chef Wins Capital Food Fight

Jamie R. Liu

November 11, 2011

Chef Haidar Karoum (Proof, Estadio) was crowned the champion of last night's Capital Food Fight, triumphing over Chefs Jeff Black (Pearl Dive Oyster Palace, Black Salt, etc.), Todd Gray (Equinox, Watershed), and Brian McBride (recently of Blue Duck Tavern). More importantly, the event raised over half a million dollars for DC Central Kitchen, which provides food for the homeless, utilizes excess food from local businesses, provides culinary job training and caters meals for businesses and D.C. public schools. More

Great Bars 2011: Proof

February 7, 2011

Proof is a mecca for wine connoisseurs, and proprietor Mark Kuller is among Washington's most knowledgeable wine geeks. The see-and-be-seen dining room has walnut floors, floor-to-ceiling plate-glass windows, and a rotating panel of images from the Smithsonian above the bar. Chef Haidar Karoum serves up classics such as veal carpaccio as well as highbrow twists on lowbrow food: a Wagyu-beef Philly cheesesteak and a shrimp burger that's good enough to have warranted a visit from Michelle Obama. More