Chef/Owner Sean Wilson
Sean Wilson is a seasoned chef hailing from the Outer Banks of North Carolina, where he started his career at the age of 14 working in some of the country’s best fish houses. Sean left the beach and in his travels attended the renowned New England Culinary Institute. Over the last decade Sean searched out and worked in some of the best kitchens in New York, Boston, Seattle, Spain, Vermont and Northern California, with such chefs as Todd English, Jonathan Sundstrom, Matt Frothingham, and Louise Dumhal.
Sean Moved to Des Moines in the fall of 2006 and has worked at Andrew Meek’s Sage, and with Jeremy Morrow at Azalea, where he took over the kitchen at Azalea in winter of 2008. Sean’s pork-centric menu was heavily influenced with southeastern flavors and technique, and brings a playful and sensible approach to new American, comfort foods from around the country to Des Moines.
Proof pushes the envelope of Des Moines cuisine. Taking its influences from the Mediterranean and Northern Africa, Proof blends the old world with the new by using local ingredients in all of its dishes. Proof believes heavily in the experience – we want you to come and feel comfortable enough to let our staff provide you with the evening you were looking for.
We love good cocktails. Good wine. Good food. Good atmosphere. Good service. We offer the most unique food in town with a passion for great wine, housemade cocktails and top-notch service.
Our goal is that you don’t need a menu. Because we know you so well, you can come in, sit down, look up at us and say: “What am I eating, what am I drinking?” We don’t want you to make any decisions, simply come, relax, be surprised and enjoy.
Three time James Beard Foundation semifinalist Best Chef: Midwest, Sean Wilson, recognizes the importance of locally sourced ingredients and strives to build a connection between our guests and our producers making our role possible. We’re all connectioned. The fusion of childhood and wise palates are on display on your plate every night.
There are thousands of grapes in the world and we intend to try them all. Our wine list is structured around this goal, peppered with a few old favorites. Bridging the gap between old and new world and having a damn good time doing it.
We like to think of the bar as more of a liquid kitchen. Focusing on freshly prepared cocktails and liquors, we strive to make as much as possible in house. We enjoy dreaming drinks up as much as they do drinking them. Pro tip: Ask about the Noilly Ambre or sip on the cocktail of the week.
Doing our best to put our Iowa-foot forward, our beer list reflects some of the best Iowa has to offer.