Restaurant guide

Heeeeeeeeeaaaaayyyyyy! Bartender Number One™️ Jared Giunta is here to show you a couple new things on our menu, some upcoming events and such. Please use this space to fill him with loving platitudes, or heckle him.

Hey friends! We're back in here gifting another dinner for two at Proof tonight. 🙌 Just mention a friend below, press the 👍,❤️, or 😮 button and pass the whole post along on your wall ↪️↪️. We'll send you a confirmation message in Facebook Messenger and announce the lucky one tonight. And click through to look at all these pretty pictures. Every Thursday Night we do a 3 course dinner for $30. We'd love for you to experience it. You can reserve your table here: --> http://bit.ly/ProofReservation 🥂🍷🍸🥃

This throwback from 2014 is getting us in an adventurous mood just in time for next week's Modernist Cuisine Second Saturday. We have reservations still open, give us a call!

The kitchen team brought their f*ckin A-Game on this week’s Thursday 3 for $30 (sorry for the near-profanity, we’re just excited)

Cityview Magazine has opened their 2019 Best of Des Moines Survey and, if you like what we do here, the people who work hard to put together your date nights & celebrations at Proof would love to see where you think we shine. It would make us happy to see appreciation for Chef Sean Wilson as best local chef, local restaurant, fine dining, vegetarian/gluten free, or Mediterranean restaurant. We think our wait staff is top notch (and hope you feel the same way). Beverage Director Jared Giunta drinks a lot of wine to give us our spectacular selection when he and our second bartender Karli Sandos aren't making a stiff drink and they particularly would appreciate some love for their efforts. (Also, if looking at Jared counts for seeing beautiful people, feel free to throw that in there 😉) Go with what you feel! We can't wait for the list to come out to give us new spots to try.

We thought the carrot mocktail would help us catch rabbits, but it hasn’t been working out so great.

Our house blend of olives are marinated in oil, chili, herbs, and citrus. They’re incredibly simple which is a big part of what makes them so good. Why would we want to mess with a good thing?

Hey everyone! Sean is LIVE with a super special guest! Hank Shaw is the author of the popular blog ”Hunter Angler Gardener Cook.” He's the James Beard award winner for best blog and all-around badass. We're fortunate enough to have him as a special guest on October 5th featuring food inspired by his new book "Pheasant Quail Cottontail." Every guest who attends the dinner will get a signed copy of his book! If you want to join us, get your reservations by calling us at 244-0655. Check out his blog and read more about Hank here: https://honest-food.net/blog/ Learn more about the dinner with Hank here: https://honest-food.net/blog/

If you’re feeling adventurous, we recommend the octopus. It won’t disappoint.

Is this not the perfect day for a drink on the patio?

It’s a good night to eat your vegetables

Curious what exactly we’re serving for Thursday’s Vegan Dinner? Take a peak: proofrestaurant.com/specials

Little known fact: until today, we kept our hand-cut ice and flavored rocks in a freezer next to the back door, which means every old fashioned sent our bartenders running through the kitchen (worth it to make a really great drink that won’t over-dilute as the ice melts). As of today, we keep those beautiful bad boys in the bar which means less slipping past the dishwasher and faster-delivered drinks. This is a special one for at least two of us.

We love a beautiful table set almost as much as we love these gorgeous fall colors 😍

😏 we see you doing things, Jared. You can enjoy his new menu at Noce October 11, his menu at The Hall DSM now, or at the restaurant any night* * You only get/have to see Jared at Proof. We don't know if thats a selling point or not.

Alright ya veggie eaters. Time to get serioooous 🥕 Thursday is our 100% VEGAN 3 for $30 deal. We’re doing our weekly contest early because we’re just that excited. We also want to give your bellies a chance to get excited. I mean just click on these photos and tell us what you think. To win a dinner for two this Thursday, simply do the thing: 1️⃣ Mention a buddy you want to join you below👇 2️⃣ Give this post a ❤️ or 👍 3️⃣ Pass it along on your wall. We’ll then choose the lucky veggie eater on Thursday morning🍀

The finishing touch to a few of our dishes, our Salsa Verde is made of parsley, mint, shallots, lemon & lime juice, red bell pepper, capers and it absolutely smells like heaven

It’s that time of year again — we’re switching to our Fall & Winter hours beginning this evening to give our kitchen a little extra time to prep. See you at 5!

Such a fun list he’s put together! Also, our apologies to any guest we’ve confused by calling out “behind” while walking around them on the restaurant floor.

Heeeeeeeeeaaaaayyyyyy! Bartender Number One™️ Jared Giunta is here to show you a couple new things on our menu, some upcoming events and such. Please use this space to fill him with loving platitudes, or heckle him.

Hey everyone! Sean is LIVE with a super special guest! Hank Shaw is the author of the popular blog ”Hunter Angler Gardener Cook.” He's the James Beard award winner for best blog and all-around badass. We're fortunate enough to have him as a special guest on October 5th featuring food inspired by his new book "Pheasant Quail Cottontail." Every guest who attends the dinner will get a signed copy of his book! If you want to join us, get your reservations by calling us at 244-0655. Check out his blog and read more about Hank here: https://honest-food.net/blog/ Learn more about the dinner with Hank here: https://honest-food.net/blog/

Chef is here doing things. What are those things? He’s prepping a meal for 300 people. Why? Find out... Also, we’re retooling for Fall. The word of the day is “re-framing”.

Agnolotti in under a minute (wouldn’t it be great if we could really make everything that fast?)

Hey let’s watch a chef cut stuff and talk about food. He might also dance. 🤔👈👋

🇺🇸 America’s Favorite Bartenders™️ Jared and Karli are LIVE today to talk about the NEW cocktails they’re shaking up on the cocktail new menu. We’re calling it baR and D. Get it? It’s another Dad joke. Ok let’s go. 🍹 EDIT: This is the EXACT formula we use to finalize cocktails. Feel free to skip around to watch us in action.

Why are we dancing? Well, we dance all the time, but even more so today because it’s Des Moines Restaurant Week starting Friday, August 17 and going through Saturday, August 25. Turn up your sound and jam with us, then get your reservations at ProofRestaurant.com

Sean demonstrates how to peel garlic cloves fast. That and other Des Moines Restaurant Week musings. #DSMRW2018

So Jared Giunta is going to show you how to make a cocktail featuring Lola's Fine Hot Sauce. I’m fired up for this (dad joke)... It’s also Second Saturday and we have some special visitors from the London-based popular food YouTube channel SORTEDfood.