The Prospect

The Prospect aims to change the lanscape of restaurants in the suburbs.

The menu will feature an array of cuisines from seafood to pasta and will incorporate charcoal and wood-fired elements – marrying both casual and fine dining.

Seating for the restaurant will span across two floors, accommodating 90 to 100 people on the first floor and 50 to 75 people upstairs on the second floor. A full bar will also be located on each level, with the upstairs offering a truly unique al fresco dining experience and serving as the restaurant’s private event space.

Chef Mauro Berruti (Gibson's Italia, Bazaar Meat Chicago, Chicago Cut Steakhouse) and general manager Garrett Supples (Chicago Diner, Frontier, Ina Mae Tavern, Packaged Goods) are behind the new venture. The two veterans of Chicago's fine dining restaurant scene bring more than 30 years of experience to The Prospect.