On Our Radar: Prospect

Prospect brings farm-friendly fare to Fort Greene

Prospect features local and seasonal food
Despite its name, Prospect serves up farm-fresh food in Fort Greene. (Image courtesy of Prospect)

Updated Jul 25, 2018 @ 4:48 pm

Don’t let the name of this upcoming restaurant fool you into visiting the wrong neighborhood. Located in Fort Greene and not the assumed, nearby Prospect Heights, Prospect is yet another addition to join the bevy of farm-friendly joints in the up-and-coming, or perhaps already up-and-here foodie ‘hood.

In the former location of the now-closed Mediterranean Aqualis Grill, high school friends Alan Cooper and Stephen Cohen, Hearth’s former beverage director, are set to open Prospect in early September (pushed back from its original July open date), along with executive chef Kyle McClelland, who comes from Caviar Russe.

“We want to create and serve high quality cuisine made from the best ingredients that we can find,” co-owner Cohen tells Clean Plates. “However it is important to us that our guests enjoy these dishes in a comfortable and fun environment.”

Expect to find a menu focused on fresh seasonal produce, planned to come from NYC urban farms. A range of American flavors and ingredients, elevated with sophisticated techniques and ingredients, will be showcased: consommé is enhanced with pheasant broth and garnished with liquid black truffle tortellini; pork jowl is balanced with black garlic, baby leeks and golden carrots, then finished with a mustard seed glaze; and smoked hamachi is paired with cucumber, four citrus trout roe, spicy pepper emulsion and micro basil. A quirky, sustainable décor tid-bit: look to the walls and find reclaimed Coney Island boardwalk wood.

The bar menu will offer simpler fare, like a grilled vegetable sandwich that rotates seven seasonal ingredients, and the Prospect Burger prepared with Wagyu beef and short ribs, seasoned with capers and caramelized onions. Appetizers will range from $10 to $18, entrees from $19 to $29, bar items from $6 to $18. A Chef’’s Tasting Menu will range from $35 to $80.

The concise wine list will consist of old world favorites, such as Burgundy and Barolo, with more obscure, off-the-beaten path selections. The beer list will offer aficionados domestic bottled beer selections along with global choices; up to four brews will be on draft daily.

773 Fulton St., at S. Oxford Pl.

“On Our Radar” features restaurants that might meet Clean Plates standards, but haven’t been fully vetted and reviewed yet. For a directory of Clean Plates Approved restaurants, download our app.

Image courtesy of Prospect.

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