Bar Eats: Some Great Small Plates (and an Uneven Burger) at Prospect
Opened just a few months ago in the heart of Fort Greene, Prospect already feels like it's been around for years, a familiar face in a neighborhood that's rapidly growing in the wake of the Barclay Center opening. The place has all the makings of the modern Brooklyn restaurant—reclaimed wood, local art, artisanal cocktails, plenty of locally sourced ingredients—but any presumption of pretentiousness is quickly wiped away with the warm greetings of a very friendly staff.
Prospect offers a separate bar menu, which (to its credit) is completely different from its dinner menu. The can't-miss dish is the Ahi Tuna Flatbread ($18), a texturally brilliant layering of charred crust, sundried tomato purée, heirloom tomatoes, red onions, warm but uncooked ahi tuna, and arugula. A pop of bright lemon mayo ties the whole dish together.
The Prospect Burger ($15) had all the makings of a good burger, but fell short of being a great one. Although requested at medium rare, the wagyu beef and short rib patty was cooked through and crumbled apart at first bite, rather than showing the coveted juicy pink center of a true medium-rare burger. All other elements, including the caramelized onions, cheddar brioche bun, and accompanying garlic Parmesan fries, were spot on.
The bar menu includes one larger vegetarian option: a refreshing Baby Head Lettuce Salad ($10) with shaved vegetables, organic eggs, and apple cider vinegar. During the growing season, much of the produce comes from the Brooklyn Grange, a 2 1/2-acre rooftop garden located in the Brooklyn Navy Yard.
If you're looking for lighter fare, snack on the delicious Truffle Deviled Eggs ($5), replete with a creamy yolk filling spiked with truffle oil and bits of cornichons. Other options include Spiced Almond and Olives ($6) as well as selection of Cheese and Charcuterie ($14/25) to be paired with Prospect's varied wine list, which features 12 wines by the glass.
Like most farm-to-table restaurants, the menu changes at the chef's whim, so expect changes as the seasons shift. The kitchen is open for dinner from Tuesday through Sunday, and has recently added Sunday brunch from 11 a.m. to 3 p.m.
About the author: Nancy Huang, who comes to New York by way of Los Angeles, writes The Wanderist, a food and travel blog of adventures here and abroad. She loves noodles, subway maps, and word games.