About Proof
These days, it’s not much of a surprise to find a menu listing both Vietnamese Wagyu-beef carpaccio and nonna-inspired chicken meatballs draped in tomato sauce. What is a revelation is finding a kitchen that can nail a repertoire of dishes from an atlas’s worth of places. For the most part, Haidar Karoum’s team can.
The amber-lit room is part wine bar, part cocktail lounge, part restaurant and is as well suited for a post-Portrait Gallery cheese plate as it is for a lingering date night. If there’s one area to ignore, it’s the dessert section—the uninspired sweets feel stuck in the ’90s.
Don’t miss:
- Butter-lettuce salad with avocado and grapefruit
- Goat cheese with honey
- Duck confit with cornbread
- Miso-glazed sablefish
- Lamb chops with apricots
Try Proof’s Chef Recipes
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Crispy Duck Confit with Spicy Salad
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
