Proof on Main (Louisville, KY)

The 50 Bourbon spirit list and 100-bottle wine list is proof that this restaurant doesn't skimp on its beverage program.

Chef Michael Paley’s menu incorporates produce from local sustainable farms in dishes inspired by the culinary traditions of Italy and the American South.

Destination Bottles:

Caldwell 2007 Rocket Science (Napa Valley)
El Nido 2006 Clio (Jumilla)
Ruinart NV Blanc de Blancs Brut (Champagne)

Beyond the 100-bottle wine list, strong in boutique producers as well as more widely recognized brands, there is an extensive and frequently changing selection of wines by the quartino. Proof carries more than 50 Bourbons.

For more information about this Louisville, KY, restaurant, click here.

For more restaurants that serve sinful soul food, visit Art and SoulCirca 1886, Commander's Palace and Miller Union.

Hot Chef: Michael Paley

Wine Enthusiast: Can you describe your greatest wine epiphany?

Michael Paley: It was while creating a dinner with Wines of Spain at the [James] Beard House. My cooking had been Italian, French and American, so I was comfortable with those wines. This was an opportunity to go outside my comfort zone with a menu that ranged from Hamachi escabeche to salted bison tongue. The versatility of Spanish wines to the varying levels of acidity and richness of the dishes was both surprising and fun.

WE: What is your current favorite tool or ingredient?

MP: My favorite tool is my palate, because it’s always evolving. A chef with an active and imaginative palate cannot help but create good food. It isn’t always about cooking something to perfect doneness or seasoning to perfection.

WE: Where do you go for an amazing wine and food experience?

MP: I try to get to [Brooklyn] every few months: It’s filled with talented chefs and very personal restaurants.

WE: How does the adjoining art space affect you and your diners’ experience?

MP: The art adds another dimension. Guests experience it at their tables, the bar, walking to the restrooms, even in the restrooms. O ur food philosophy aligns itself with the entire property: urban renewal, revitalization, celebrating local artists. We use local farmers, our menu changes seasonally, as does the art. It’s created with respect for those who brought the ingredients to us.

Edit Module
Edit Module

Related Articles

The Restaurant at Auberge du Soleil (Rutherford, CA)

Nestled amid olive trees and renowned Napa Valley vineyards, this restaurant offers luxurious cuisine and nearly 17,000 wines.

Angle (Palm Beach, FL)

This Florida restaurant's global wine selection is designed to cater to any diner's palate.

Blackbird (Chicago, IL)

Here, creative cuisine pairs effortlessly with a wine list that's packed with bottles that won't break the bank.

SHO Shaun Hergatt (New York, NY)

With its ever-changing Sommelier's Reserve List that's stacked with exclusive cult and library wines, this Wall Street restaurant beckons all wine enthusiasts.
Edit Module Edit Module
Edit Module


You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module


Edit Module
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles