PROOFhospitality Expands Portfolio With ‘Five-Star Dive Bar’ Concept

With a unique blend of high-quality pub food and thoughtfully crafted bar experiences, PROOFhospitality has emerged as a key player in downtown Wilmington’s ever-evolving bar and restaurant scene. Their latest venture, Commodore Public House & Kitchen, is a testament to their commitment to creating spaces that blur the line between a great restaurant and a great bar.

The group’s partners, Brian “Wes” Westlye, Travis Weiss and John Bradley say PROOF’s strategy revolves around creating a bar atmosphere where food is as much of a star as the drinks. The company’s portfolio includes Rebellion NC, a bourbon and whiskey bar with an expansive menu and family-friendly atmosphere; Fox’s Hole in the Wall, a casual corner bar that serves hearty sandwiches, and now, Commodore Public House & Kitchen, which aims to bring new flavors to the Brooklyn Arts District.

Each PROOF concept is distinct, catering to different demographics and tastes, Westlye said. Rebellion draws a wide range of patrons from families and tourists to locals looking to watch a big game while Fox’s attracts a younger, late-night crowd.

Commodore Public House is positioned as a neighborhood hub, offering quality pub fare and a rotating selection of craft beers and cocktails. The partners say the clientele trends towards established professionals and local residents who appreciate a good meal alongside their drinks.

“A ‘five-star dive bar,’ is what we sometimes refer to it as,” Westlye said. “We’re obviously not a dive bar, but it’s more of a play on words because we also have the dive helmet as part of our logo.”

While the term might sound like an oxymoron, it captures the essence of what Commodore strives to be – a place that combines the casual, unpretentious vibe of a dive bar with the quality food and service of a top-tier restaurant.

“The food is going to be critical to our success in this location because there are many drinking options nearby but not as many food options, especially in the evenings,” Westlye said.

After acquiring the space in 2020, the group encountered numerous delays while building out the restaurant, but the upside of that delay was extra time to build the menu. With a focus on Spanish and Caribbean flavors, the dishes are designed to be both satisfying and adventurous.

Top sellers so far include plantain-based sliders inspired by travels in Belize and “Mid-Rats,” a nod to the Navy’s midnight rations, which feature Spanish sweet potato fries topped with Masitas (Cuban-style shredded pork), Wasakaka (a Chimichurri-style sauce), shredded lettuce, cheese and poblano ranch. The menu also includes the Breaking B.A.D., a house made burger topped with Provolone, garlic mayo, garlic pickles, lettuce, tomato and onion on a sesame seed bun and The Ravenous Pig, a cross between a Cuban and a pork cheesesteak.

Rather than focusing on local craft beers as PROOF’s other locations do, Commodore’s beer selection includes a rotating selection of beers from outside the area. Their current lineup includes Lunch from Maine Beer Company (aka Maine Lunch) and St. Bernardus ABT 12 imported from Belgium. Not in the mood to try something new? Well, they’ve got you covered there, too, with bottles of Miller High Life at the ready.

With the help of Nate Fabian of PinPoint Restaurant and Spirits and Solutions, the cocktail program is designed to complement the food without overshadowing it. The Commodore Rum Punch features End of Day’s Barrel Rested Rum while the Poblano Escobar, Commodore’s take on a margarita, blends habanero-infused tequila with ginger, Tajin and a house-made sour mix.

While it could be challenging to operate multiple concepts in close proximity due to competition for guests and staff, PROOFhospitality has turned this potential pitfall into a strength. By modifying each concept to appeal to certain demographics, the restaurants support and complement each other rather than compete. Additionally, staff members often work across different locations, helping PROOF build relationships among staff and with neighboring businesses.

“If the businesses around us get stronger, we’re going to get stronger,” Travis Weiss said. “We want this town to grow and to prosper.”

Commodore Public House & Kitchen is open from 4 p.m. to 10 p.m. Tuesday through Thursday and on Sunday and from 4 p.m. to midnight on Friday and Saturday.