Prospect
New American restaurant · Rincon Hill ·
New American cuisine, cocktails, and seasonal dishes in a posh space
New American cuisine, cocktails, and seasonal dishes in a posh space
"For a polished and contemporary experience that doesn’t sacrifice approachability, area denizens turn to Prospect, a crowd-pleaser for the full-pocketbook folk. Set on the ground floor of a soaring high-rise, this lofty, airy space offers attractive, roomy tables, adept service and a popular, well-stocked cocktail bar.Simple, well-constructed American cooking is the name of their game, as evidenced by olive oil-dunked burrata accompanied by roasted cherry tomatoes, thyme and golden crostini. Heartier appetites will relish the bavette steak served with a rich, peppery creamed corn, crispy smashed purple potatoes, and bright arugula salad. Desserts like house-made caramel corn balanced by sweet cacao nibs and a pinch of sea salt are a thrill to behold." - Michelin Inspector
"Dip your toes into Prospect Restaurant’s refined New American cuisine via the happy hour menu, which offers approachable prices every weekday afternoon. Cocktails range from $11 to $15, wines are $11, and beers are $7. Snack on rosemary-spiced nuts ($9), fried brussels sprouts ($15), and Maine lobster arancini ($18). Hours: Monday through Friday, 4 to 6 p.m." - Flora Tsapovsky
"If you’re in SoMa and need a relaxed upscale dinner and don’t mind rubbing elbows with Mark Zuckerberg lookalikes or hearing about how someone just blew past their KPIs, head to Prospect. The crowd here is primarily after-workers looking for a drink, a bite, or a full-fledged dinner to cap off another day at the office (virtual or otherwise). You can build a satisfying dinner at Prospect with a large selection of small plates, shareable pastas, and entrees, but the menu lacks standouts that will have you making a special trip to dine here. Saddle up to the bar for Happy Hour, or ask for a table in their main dining room, where everyone can see you brokering your next big VC deal. Prospect’s menu rotates seasonally but they have some reliable mainstays: the perfectly fried green tomatoes, heritage pork chop with the crispiest seared crust, sweet-spicy roasted duck breast with hoisin and chili crisp, and crunchy thick-cut fries with aioli. Don’t bother with the desserts. Many options are seasonal, but they tend to take the form of a boring cake or tart. Just make sure to call ahead as there’s always a chance a nearby tech company is footing the bill for some kind of corporate event. Food Rundown Seared Sea Scallops Scallops hit the table as they should, tender with a perfect crust. As you dig into the risotto beneath them, however, you’ll uncover a bed of bland and undercooked rice. If you love scallops, it’s worth getting, just know you’ll likely be disappointed by the rest of the dish. photo credit: Michelle Min Heritage Pork Chop A Prospect signature for good reason. The chop itself is juicy with a hard sear and is best friends with the accompanying house-made chili crunch, jus, and guanciale. photo credit: Michelle Min Prospect Fries We’re always tempted to order a basket of these thick wedge-cut potatoes as our entree. Crispy on the outside, fluffy on the inside, and a magnet for the generous bowl of thick aioli. If sharing with the table, make sure to get multiple orders. photo credit: Michelle Min Frozen "Snickers" Bon Bon Desserts are seasonal, but you’ll always see this on the menu. If you can cast aside that this sphere of vanilla ice cream with huckleberry jam and salted caramel barely resembles that famous candy bar, you’ll enjoy this a bit more. photo credit: Michelle Min" - Patrick Wong
"Jalapeño and pickled Serrano ham top the devils at this SOMA favorite for after-work dinner and cocktails." - Rose Garrett, Caleb Pershan
"At SoMa’s Prospect I enjoyed the last of Zuckerman Farms’ spring asparagus: one asparagus entree joins the spears with egg, maitake mushrooms, roasted mushroom puree, snap peas, and an elegant buttermilk sauce, and there’s also rare French white asparagus served under a tall mountain of truffle accompanied by an indulgent brown butter hollandaise—both preparations are well worth ordering." - Eater Staff