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Thursday, June 24, 2010

A Taste of Prospect, in Amuse-Bouche Form

Posted By on Thu, Jun 24, 2010 at 4:31 PM

Whole wheat crepes, ricotta, nettles, roasted mushrooms. - TAMARA PALMER
  • Tamara Palmer
  • Whole wheat crepes, ricotta, nettles, roasted mushrooms.
Jonathan Kauffman described the media flurry around the yet-to-open Prospect in this morning's Buzz Machine, offering links to details such as the interior design and cocktail program of a restaurant that's been almost four years in the making.

At a media preview earlier this week, we bypassed the socialite spotting and journalist networking to post up in the corner, invisible bib on, and plot on how we could taste as many of the menu items being sampled in amuse-bouche form as humanly possible.

click to enlarge Green Goddess dressing, lemon cucumber, green asparagus, purple cauliflower. - TAMARA PALMER
  • Tamara Palmer
  • Green Goddess dressing, lemon cucumber, green asparagus, purple cauliflower.
Yes, the space ― the ground floor of the aspirational Infinity Towers ― is elegant and, as Eater reports, will be in constant flux, thanks to a rotation of art from SFMOMA.

A bank of windows ushering in waning sunlight made it perhaps even more beautiful, but we more importantly enjoyed what we were eating. The food would have made us happy even in a spot with no attention to visual detail.

click to enlarge Pork cheeks, ancient grains, confit fennel, kumquats, toasted garlic, radish. - TAMARA PALMER
  • Tamara Palmer
  • Pork cheeks, ancient grains, confit fennel, kumquats, toasted garlic, radish.

As we tasted dishes and tried them again and again (and, ahem, again), we could sense a unifying thread of subtlety and minimal fuss. To us, that highlighted the purity of the ingredients.

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Tamara Palmer

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