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Foie Gras with Early Strawberries at Prospect
Although the chefs at this new Fort Greene restaurant have a penchant for molecular gastronomy and intricate plating with tweezers, pristine, seasonal ingredients are at the heart of everything they do. Look for a decadent, Hudson Valley Foie Gras Terrine, accented by delicate spring strawberries, tangy rhubarb, and a pine nut cake (not a dessert, by the way), as well as a Crispy Lamb Belly with a Day Old Duck Egg, and Pan-Roasted Black Bass with Stinging Nettle Buttermilk Nage and edible blossoms and herbs. And you better hurry if you want to snag a taste of spring’s most fleeting treasures — they just got in a shipment of morel mushrooms and fiddlehead ferns!
773 Fulton St, (718) 596-6826