Hundred Proof is a cocktail bar with food. To be clear, Hundred Proof is a cocktail bar. With food.
As previously reported (“Something wicked good is coming”, issue #227), Hundred Proof is the latest brainchild of the white-hot Trust Restaurant team. The shiny new bistro exudes a playful sophistication: a wall-sized reproduction of an iconic Marlene Dietrich photograph, wallpaper depicting jackalopes, plush booths of teal blue with brass buttons, tables extending out to the patio through large open windows, an exposed concrete block wall and lots of reclaimed wood accents. Eye-catching and comfortable, but the hard surfaced space can be excessively loud when crowded, something easily remedied by strategically placed acoustic tiles.
Hundred Proof is a neighborhood bar featuring craft cocktails, boilermakers, bottle service and a well-curated selection of beer and wine. The boilermakers pair a shot of booze with a beer; Old Potrero Rye teamed with Anchor Steam Ale, or Hibiki Harmony (a Japanese whisky) matched with Mike Hess Claritas ($10). Bottle service expands the boilermaker concept and includes couplings such as a 375 ml. bottle of Herradura Reposado tequila with a six pack of 7 oz. Dos XX, or Maker’s Mark whisky with Miller High Life ($60). I settled in at the long white marble bar and ordered the HP Old Fashioned ($11).
The Old Fashioned is a blend of sweet Wild Turkey Rye, Bonal (a slightly sour and astringent herbaceous aperitif) and a dash of orange bitters, served with a mound of pebble ice and an orange peel twist. The melting ice, as with scotch on the rocks, dilutes the potent mix and allows the flavors to expand and mellow on the tongue. Splendid.
Hundred Proof is a cocktail bar with food. Really good food. The menu, created by Owner/Executive Chef Brad Wise, elevates pub grub to dizzying heights. Choices include bubbling hot Baked Crab Dip with parmesan cheese, roasted garlic, green onions and sea salt chips ($12), or Truffle Mushroom Mac n’ Cheese with aged gouda, fresh thyme and roasted bone marrow ($11). Every expectation-exceeding dish is skillfully prepared under the guidance of Executive Sous Chef Travis Wiesner. I selected the Short Rib Bao Buns ($9) and Jerk Shrimp Skewers ($9).
I love the pair of soft steamed buns stuffed with succulent grilled slightly charred beef, tangy pickled carrot slivers, sweet bread and butter pickle chips, minced cilantro and a smear of spicy aioli. A little tart, a little savory and a whole lot delicious. Seriously, there aren’t enough superlatives to describe this masterful well-balanced bite. The skewers are just as impressive. Six tender medium-sized shrimp, prepared with a salty coriander forward jerk rub, are grilled to a turn and served with a citrusy habanero pineapple salsa; the heat is present but not overpowering.
Did I mention their boozy milkshakes? Created by Executive Pastry Chef Jeremy Harville, who also bakes the breads onsite, the Strawberry Shortcake Milkshake ($8) features chantilly (heavy cream whipped with pure vanilla), F.E.W. Breakfast Gin made with Earl Grey Tea and Cocchi Rosa (a fortified Rosé aperitivo) garnished with a delicate cream puff filled with more chantilly and a slice of strawberry. Shut the front door! Eat your heart out, Dairy Queen.
Hundred Proof, a cocktail bar with food, is open daily for lunch and serves Sunday Brunch, too. Happy Hour is Monday through Friday, from 3 p.m. to 6 p.m. Drink and eat this, hungry readers. You’ll be glad you did. Hundred Proof
4130 Park Blvd.
Mon. – Sat. 12 p.m. – close
Sun. 10 a.m. – close
619-501-6404
