Proxi Awards

Proxi Restaurant Review:

About the restaurant: On the eastern end of Restaurant Row, Proxi makes a dramatic first impression with its enormous doorway, leading to what was once Werner Printing Company. Industrial touches abound --- think subway tile and custom light fixtures, cement tile and brass-framed mirrors. The trio of spaces, a main bar, middle lounge and main dining room, offers flexible arrangements depending on the social need. Cozy up to the bar for off-the-clock cocktails, request a behind-the-curtain spot for an intimate date night or grab a larger table with friends in the bustling dining room.

Likes: Unpredictable, flavor-forward street food.
Dislikes: Consistency of dishes.

Food & Drinks: Street food stars on chef Andrew Zimmerman’s global, farm-fresh menu showcasing small plates, snacks, raw items and large-format dishes. Unlike Sepia, its sibling next door, Proxi is more about grazing and sharing, from the tempura elotes to the coal-roasted oysters with ssamjang butter. Hunky baby octopus sits on a schmear of fava bean hummus, while roasted monkfish gets rich taste from clam, piperade and Spanish chorizo. The merguez sausage is earthy and addictive, a standout dish. The pot de crème packs sweetness into a small space: caramelized white chocolate, butterscotch and banana. Expect a set of 10 wine varietals reflecting value and bold flavor from Chile, Italy and Austria, plus a generous list of by-the-glass, half-bottle and whole-bottle options. Seasonal cocktails are crafted and poured with TLC; the Josper O.F. made with Japanese whisky, roasted Demerara, Thai bitters and barbeque smoke packs flavor in every ounce.