Maybe I'm naive, but I don't associate haute cuisine with Des Moines. Leave it to my husband, however, to scout out a restaurant with a chef who was a semifinalist for the James Beard Award for best chef in the Midwest, which is a pretty big deal (especially to my husband).
First impressions were good. I liked the name--"Proof"--and the unassuming location in a brown brick building next to a sculpture park was very nice.
The presentation of the food plays a huge part in upscale restaurants like this one. If you do it right, you can pass off a very thin slice of cucumber wrapped around a thin bit of salami as an actual course and charge a lot of money for it:
. . . followed by a delicious blend of prosciutto and artichokes:
However, not only was the duck confit (left) ugly, but it didn't taste very good. The pork belly (right) was a little better looking but only a little better tasting:
Tender, flavorful, Spanish-grilled ribeye with three unique dipping sauces was the dish that made the visit worth our time:






