MICHELIN Guide’s Point Of View
Here at Proxi, Chef Andrew Zimmerman seems intent on presenting his diners with a culinary whirlwind that blows from Thai beef salad to coal-roasted oysters with ssamjang butter and beyond. Otherworldly highlights reveal delicate duck dumplings floating in a pho broth with fried shallots and aromatic herbs. Regardless of the dish’s inspiration, it’s sure to be delicious in this kitchen’s capable hands. Desserts, like avocado mousse, are made with formidable talent. The massive room is effortlessly cool and sleek, with blue-tiled columns set beneath the white-vaulted ceiling. It also features an open kitchen and myriad seating options for everyone-from solo diners to large groups. A front lounge is ideal for lingering and waiting for your party to arrive.