The menu is more diverse then the typical pizza and pasta you would expect given the name. You'll find several great less carb filled options as well. Chef partners Justin Flit and Matt DePante, both graduates of the French Culinary Institute bring experience and refinement to the casual dining experience.
Service was excellent, knowledgeable, and courteous above and beyond the norm.
Fresh made pasta such as angel hair with crab meat and lemon breadcrumbs or pappardelle with roasted mushrooms and sherry vinegar are unique, balanced, and taste wonderful. Gemelli with homemade beef bolognese sauce and whipped ricotta provides a more traditional but still excellent option.
The standout appetizer is definitely the shaved brussels sprouts. Traditionally an item I've disliked since childhood, I was at first very skeptical. However, the combination of blue cheese crumbles, pecans, and dried cranberries make this a winner and something I've never seen or tasted before.
The pizzas provide several unique options but lack a consistency to the overall pie. Some were a bit bland and needed a bit of salt. However, the Shredded Oxtail Pizza w/ fresh mozzarella, caramelized onions, and black garlic is a standout.
The wine list is varied and reasonably priced and the dessert menu simple but well designed. The brown sugar poundcake with lemon curd, and pistachio crumbles or the red velvet ice cream sandwich with cream cheese are winners.
Overall, Proof is a winner in the Miami restaurant scene and I have a feeling they will be here to stay for years to come.