Is the bar at Proof ever not crowded? Between bar manager Adam Bernbach, sommelier Sebastian Zutant (*), GM Michael James, and the dynamic duo of Sarah and Ashley, it’s easy to see why people flock here.
It was impossible to resist the House Made Egg Noodle Tagliatelle with Burgundy Black Truffles ($16 (**), and I’m glad I didn’t, because coupled with its Hen-of-the-Woods mushrooms and Parmesan, it was as earthy, old-world, and soul-satisfying as any pasta you could imagine.
Sound good? Imagine it paired with a Red Burgundy – the brambly 2004 Domaine du ChÃ¢teau de Chorey Beaune 1er Cru “Domaine de Saux” ($18 for 6 ounces), its maturing tannins cruising in tandem with the Parmesan, and amplifying the earthy tones of the dish.
(*) Congratulations, you two!
(**) Don’t expect the King’s truffles at this price; the last time I had fresh-shaved Burgundy truffle was at Marcel’s a couple of weeks ago, and it was a $35 supplement. Ouch!