Proof on Main

Louisville, KY

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Cuisine Description

Located in downtown Louisville’s trendy 21c Museum Hotel, Proof on Main’s menu is a showcase for the bounty of the Ohio River Valley, featuring Executive Chef Levon Wallace’s soulful, ingredient-driven food. Fresh, local and seasonal ingredients inspire the ever-evolving menu, which focuses on well-balanced wine and food. Wines are chosen for their ability to enhance a meal through a balance of fruit, acid and tannins, and dishes are conceptualized to account for texture, acid and seasoning.

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Wine List Description
Proof on Main’s eclectic, 100-bottle-plus wine list includes boutique producers as well as more widely recognized brands. Our wine list features well-known regions and varietals, as well as a selection of wines called “The Road Less Traveled,” allowing guests to explore something new. Both Old World and New World are represented, and the wine list includes bottlings from Slovakia, Italy, Spain, France, Germany, Austria, South America, the U.S. and Australia. Wines are available by the glass, bottle and quartino.

Riot-Worthy Dish
Wine Enthusiast editors asked America's 100 Best Wine Restaurants of 2013 "which dish would start a riot if it was taken off the menu?" Their riot-worthy dish is…
"The Proof on Main menu is beyond seasonal—it takes a ‘what’s freshest this week’ approach. Bison in various forms is always present; this includes tongue, tartare, marrow bones and a burger with local cheddar and house-made bacon that has been on the menu since the restaurant’s opening in 2006. Proof on Main Owners Laura Lee Brown and Steve Wilson also own Woodland Farm, a 1,000-acre farm that is home to his Kentucky Bison Company as well as heritage breed hogs, chickens and a vegetable garden for the restaurant."

Perfect Pairing
Ricotta gnocchi with bull’s blood beets, heirloom carrots and wild mushrooms with Domaine Zind Humbrecht’s Gewürtztraminer, from Alsace. The bright acidity pairs well with the richness of the ricotta, while the inherent sweetness in the beets pairs nicely with the touch of sweetness in the Gewürtztraminer. From the ground up, the minerality from the rocky soils of Alsace works well with the earthiness of the mushrooms and beets.

Wine Events
Rotating exhibitions of contemporary art and site-specific installations carry over from the adjoining hotel and into the restaurant space, which hosts occasional wine dinners and cycles of au courant wines. Currently hosting “War of the Rosés,” cycling through 3–4 bottles of featured rosés each night.

Video

Wine Enthusiast Magazine announced the third annual issue of America's best wine-centric establishments, and to commemorate the list, WE hosted a rooftop party where we honored this year's recipients and toasted the exploding culture of wine and food.


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2013 Restaurant Features

Game On

Move over pork: Duck is the new darling of America’s hottest restaurants, and it scores big with playful wine pairings from Rioja to the Rhône.

Pizza Party

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Element of Surprise

Whether menus change daily, weekly or monthly—or cease to be presented to diners at all—eating at these restaurants is nothing less than a thrill.