The seasonal and modern cooking is spot-on. The restaurant is huge, corporate and handsome, perfect for an expense account. The large square bar — a separate entity that greets you when you walk in — makes a good post-work destination. What is fresh and modern is the design of the restaurant. The enormous dining room has generously spaced, bare wood tables.
Prospect's bar is big and beautiful with plenty of seats, making it an ideal place to grab a drink prior to dinner, or before going out with friends.
Prospect's private dining room, The Candace (named after the 1818 whaling ship excavated during the building's construction), is great for large parties. It accommodates 45 guests for a sit-down meal (or 65 for stand-up parties). Call (415) 247-7767 to reserve.
In 2011, Prospect was a Semi-Finalist for the James Beard Foundation's "Best New Restaurant" Award.
"We only got the burgers, which we enjoyed very much. Buttery bun, flavorful well-cooked patty and large, tasty fries. The Gavroche French Red Ale was a perfect compliment."
"Drop in without a reservation and sit at the community table."
It’s 180 degrees from the Gallic Art Deco stylings of Boulevard and speaks to the new face of San Francisco dining—high-level food served without pomp and circumstance, a more casual concept intended to draw a younger crowd. The cocktail program is evidently part of that new directive. The bar dominates the entryway, with drinks created by longtime bartender Brooke Arthur. On a rare warm night, the Candace (vodka, white wine, cantaloupe, vanilla, and lime) is almost too refreshing. When it turns cold, look to the fortifying Prospector Thomas Waugh (named after the Alembic bartender who moved to New York to work at noted bar Death & Co.), a potent mix of Scotch, Madeira, benedictine, bitters, and burned orange peel. The bar is crowded nightly—first with a FiDi post-work crowd, later with restaurant industry folks stopping in for a bite and a strong libation.
As Kapur settles into his new role, I hope he’ll expand his menu to include dishes that are more left-of-center, combining his obvious technical skill with a forward-looking culinary sensibility—if only because he’s one of a few young SF chefs who could pull it off. If he does, Prospect will be among the first of a handful of restaurants—Benu and Commis among them—paving the way for a new dining future in the Bay Area.
...the most daring aspect of Prospect may be Brooke Arthur's cocktail menu, a collection of tricks and curiosities. The rosemary sprig that scratched my nose when I sipped her cherry-red Roxana ($11) foreshadowed a cool, resiny drink, but the herb turned out to be a high hedge guarding a sunny fruit orchard.