The only good news: neither of them was hungry. Yet. The previous day had been a marathon of eating. Over lunch and dinner, Kuller, the owner of Penn Quarter restaurant Proof, and Karoum, its chef, had downed 23 dishes apiece including grilled bread with smoked butter and truffles; fresh chorizo; and meaty cockles with grapefruit, … Continue reading How two Americans set out to bring Spain's best to a new restaurant in Northwest