About Our Restaurant
Prospect is a Modern New American restaurant in the Fort Greene neighborhood of Brooklyn. Located at 773 Fulton Street between South Oxford St. and South Portland Ave., it is a convenient five minute walk from the Barclays Center, all of the BAM theaters, and the Atlantic Terminal Subway and LIRR station.
Our menu at Prospect changes frequently and we offer daily specials in addition to our regular menu.
At Prospect, we offer a number of different dining options:
Chef’s Table: Overlooking the kitchen, 7 seats are available at our marble countertop Chef’s Table. These seats are available for both reservations (by phone or special request via reservations through our website) and walk-ins.
Bar: 14 seats at our marble bar are available for walk-ins.
Dining Room: 19 seats are available in our dining room for both reservations (by phone or through our website) and walk-ins. We can accommodate parties of up to 14 people in the dining room with advanced notice.
For reservations, inquiries about private events, or any other questions, please call us at (718) 596-6826
Kyle McClelland – Co-Owner/Executive Chef
Chef Kyle McClelland began his culinary career working at the Bedford Village Inn in New Hampshire as a prep cook at the age of 16. Working his way through every station in the kitchen, he realized that he wanted to become a chef. He earned his Grand Diploma from the French Culinary Institute in New York and entered the restaurant world as a trained professional. He went to work as a Sous Chef at Ambrosia on Huntington, then moved on to The Federalist at the XV Beacon Hotel where he worked for three years under Chef David Daniels. He then became Executive Sous Chef at Ten Tables in Boston before rejoining Chef Daniels as Chef de Cuisine at TOPPER’S, located in The Wauwinet, a Relais & Chateaux property on Nantucket Island.
After four years at TOPPER’S, Chef Kyle moved to New York City to showcase his cuisine in America’s most competitive culinary arena. He became Executive Chef at Caviar Russe where he created a menu that paired fresh local ingredients with the restaurant’s main focus: caviar. Using advanced culinary techniques he crafted a menu of luxurious fare for some of New York’s most affluent patrons. Upon leaving Caviar Russe, Chef Kyle was hired as Consulting Executive Chef at a new venture in Brooklyn called The Morgan where he designed a menu that was an elegant reimagination of American classics. In addition to designing the menu and overseeing the kitchen, he consulted on the construction of the facility as well as front and back of the house operations. Chef Kyle was then contacted by Michael Martensen, a former TOPPER’S employee, who asked Kyle to come consult at his new restaurant in Dallas, The Cedars Social. Kyle was executive chef there until returning to New York to open Prospect and assume the position of Executive Chef.
Alan Cooper & Stephen Cohen – Co-Owners/General Managers
Stephen Cohen got his true start in the restaurant industry after graduating from Tulane University in 2005. While living in Melbourne, Australia he obtained a position as a server at Mediterraneo Grill and Wine Bar, where he learned the ins and outs of restaurant operations. Upon his return to the states Stephen secured a position as a server at TOPPER’S’s at the Wauwinet where he developed his skills both in service and hospitality in addition to expanding his wine knowledge by working with one of the best wine lists in the world. It was at TOPPER’S that he first met and worked with Kyle. After one season at TOPPER’S Stephen relocated to Los Angeles, to serve as the Assistant Manager at a new venture, Ramsey’s at the Club. There he learned more about the business side of restaurant operations as he assisted in everything from overseeing construction to putting together the restaurant’s inaugural beverage list and training the staff.
Stephen was soon contacted by TOPPER’S and was offered the position of assistant sommelier back on Nantucket for the following summer. He took the job and his wine knowledge and service skills grew exponentially through studying, tasting and working back at this fine dining institution. During this second stint Stephen also assumed the duties of restaurant maître d’ and floor manager when he wasn’t working as a sommelier.
After working at TOPPER’S for a second season, Stephen returned to New York. There he was quickly hired as the beverage director/manager of Hearth Restaurant. Stephen spent two years there working closely with the highly renowned wine guru and Hearth owner Paul Grieco. During his tenure at Hearth, Paul along with co-owner Marco Canora opened the first of what would become a successful chain of wine bars called Terroir. Stephen’s duties expanded into helping to open and operate the first Terroir and he helped to shape it into one of the most successful wine bars in New York. After leaving Hearth to travel Europe and further expand his wine knowledge, Stephen began to work at the retail wine shop Dandelion Wine in Greenpoint, Brooklyn, and then began the process of opening Prospect. After opening, Stephen assumed the role of General Manager and Wine Director.
Alan Cooper began working in the food business after graduating from Columbia University in 2005 under the tutelage of Leonardo Pulito, Chef/Owner of Arqua Ristorante and later Petrarca Cucina e Vino in TriBeCa. After working as a server and managing the small crew during lunch service, Alan went to work for David Bouley at the Bouley Bakery & Market. After leaving the Bouley enterprise, he co-founded and became President of 1919 Designs LLC, which launched an independent clothing label that is sold in exclusive boutiques and online stores. While managing the business operations, he began consulting for other enterprises in the food and retail arenas. While working for La Tova, Inc., a retail enterprise with four locations whose flagship was located on Broadway in SOHO in a 14,000 sq. ft. space, he worked directly with the company CEO to reduce operational costs. He next went back to work for Chef Pulito as a consulting manager at Petrarca Cucina e Vino. He followed this with two consulting positions for two start-up companies who focused on the import of food products from Chile, spending time traveling through Chile developing business relationships to open import channels to the United States and China. Next he consulted for Mexicue LLC before consulting for another start-up import business, this time helping to develop a product and establishing the groundwork for importing and selling in the United States. During his time consulting, Alan met Chef Kyle through Stephen and the three began the process of developing the idea for Prospect. Alan currently holds the position of General Manager and oversees all business operations.