Like RN74 and Heaven’s Dog, Prospect shares a new San Francisco trend of skyscraper storefront restaurants. They take advantage of brand-new open spaces that come standard with several floors of prospective clientele staked above. On the downside, to create an atmosphere that doesn’t remind diners they are eating at the lobby of a corporate building requires a hefty investment. In a city known for the high cost of running a restaurant, projects like these are not for any restaurateur (Star chefs Michael Mina and Charles Phan respectively are behind the 2 examples above). And behind Prospect is the team that runs one of San Francisco’s most iconic destinations—Boulevard.
The ambitious project that was almost three years in the making opened its doors a few weeks ago drawing crowds of curious foodies and long-time Boulevard habitués. Unlike Pat Kuleto’s Belle Epoque’s brainchild at the 1889 Audiffred Building, Prospect’s design style is modern and contemporary, coherent with the edifice in which it resides.
In the sweeping space, urban meets warmth with bare concrete columns juxtaposing wood panels and 19th century iron chandeliers. The floor is split between dark-brown carpet and reclaimed white oak planks. Business in the front, party in the back.
Prospect is a paradise for expense–account–bearing executives and yuppies alike. By the entrance, a welcoming bar that extends onto a 14-seat communal table is sure to offer some serious happy hour competition to neighbors RN74 and Ozumo.
There are twice as many appetizers ($11 to $16) as main courses on the menu, but while it’s tempting to make a meal out of several small plates–many tables do, Executive Chef Ravi Kapur’s contemporary American cuisine really flourishes on the entrées ($18 to $27). In fact, the food gets better with each course—don’t dare skipping dessert ($5 to $9).
Bread and butter are served to start along with house-filtered sparkling or still water—another welcomed San Francisco restaurant trend.
For appetizer, Soft Shell Crab – green tomato tartar sauce, jalapeño–corn relish.
Porcini Mushrooms – slow cooked farm egg, pancetta, semolina, aged balsamic.
For a main course, Petrale Sole – butter bean mousseline, bacon, chanterelles, summer bean ragout.
Organic Chicken (breast, sausage) – broccoli cheddar grits, morel mushrooms. My favorite dish.
For dessert, Bing Cherries – vanilla & black pepper, thyme pavlova, frozen yogurt.
Chocolate Orbit Cake – mojito granita, chocolate ice cream. One of the best desserts I ever had in San Francisco.
Prospect is an ambitious and exciting new restaurant that comes with a respectable pedigree. The ample space, the casual haute-cuisine and the location make it an attractive destination for business diners, their lucky clients and, of course, prospects.
Prospect is at 300 Spear St.