What to Eat at Prospect, Bringing Urban-Farm Fare to Fort Greene

Alaskan black cod with Manila clams, sea beans, Long Island fiddle heads, maitake mushrooms Photo: Melissa Hom

Fort Greene will get another farm-friendly spot when Prospect opens later this month. A pair of high-school friends, Alan Cooper and Stephen Cohen (Hearth’s former beverage director), are behind the place, with chef Kyle McClelland (formerly of Caviar Russe) at the stove. McClelland plans to source from NYC’s urban farms for dishes like a grilled-veggie sandwich; a Wagyu burger seasoned with capers and caremelized onions; pork jowl with black garlic, baby leeks, and golden carrots in a mustard-seed glaze; and smoked hamachi with cucumber, trout roe, spicy pepper emulsion, and micro basil (see pics in our slideshow). The wine list will dip into Barolo and Burgundy, with four beers on draft. All this will be offered in a 46-seat space built out with wood from the original Coney Island boardwalk, sporting a collection of early twentieth-century photographs.

Prospect, 773 Fulton St., at S. Oxford Pl.; prospectbk.com