At Proof on Main, you may actually feel like part of a tableau, with the art (contemporary and culinary) surrounding you. Located on increasingly cosmopolitan West Main Street, this restaurant shares space with 21c Museum Hotel (an art museum as well as a hotel) and features a dining room full of striking mirrors, paintings and sculptures — a mischievous-looking satyr statue welcomes you to the bar. Executive chef Michael Paley blends Tuscan and closer-to-home Southern traditions with his innovative yet approachable cuisine. Commence your dining experience with a sample platter of cured meats or grilled fennel. Featured entrées such as roast beet risotto and seared duck breast illustrate Paley’s artistry.
Full bar. Serving breakfast and dinner daily, lunch Mon–Fri.
"When the restaurant opened in 2006, chef Michael Paley’s use of Kentucky ingredients in Italian-inspired dishes seemed a tad forced. (Happily, he has stopped calling various appetizers “relishes.”) But the longer he’s been in the Bluegrass, the better his menu has become."
— Gayot
At Proof on Main, you may actually feel like part of a tableau, with the art (contemporary and culinary) surrounding you. Located on increasingly cosmopolitan West Main Street, this restaurant shares space with 21c Museum Hotel (an art museum as well as a hotel) and features a dining room full of striking mirrors, paintings and sculptures — a mischievous-looking satyr statue welcomes you to the bar. Executive chef Michael Paley blends Tuscan and closer-to-home Southern traditions with his innovative yet approachable cuisine. Commence your dining experience with a sample platter of cured meats or grilled fennel. Featured entrées such as roast beet risotto and seared duck breast illustrate Paley’s artistry.
Full bar. Serving breakfast and dinner daily, lunch Mon–Fri.
"When the restaurant opened in 2006, chef Michael Paley’s use of Kentucky ingredients in Italian-inspired dishes seemed a tad forced. (Happily, he has stopped calling various appetizers “relishes.”) But the longer he’s been in the Bluegrass, the better his menu has become."
— Gayot