align-toparrow-leftarrow-rightbackbellblockcalendarcamerachatcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-crosscrosseditemptyheartfacebookfullheartglobegoogleimagesinstagramlocation-pinmagnifying-glassmailmoremuplabelShape 3 + Rectangle 1outlookpersonplusImported LayersImported LayersImported Layersshieldstartwitteryahoo

Prodigal GastroPub

  • Mar 22, 2014 · 7:30 PM
  • This location is shown only to members

If you had any lingering doubts that fine dining doesn't require white tablecloths, take a look at Prodigal Gastropub in Walker's Point.
It feels more pub than restaurant; music is in the forefront, and the TVs showing sports over the bar are in view of the main dining room, separated as it is by a short wall in a tall space.
A diner could pick his or her experience, really. Small plates for grazing or full entrées, or sandwiches, even: a juicy half-pound burger on a big, glossy bun ($14) with Gouda, mole sauce, apple and bacon, or a dreamy grilled three-cheese sandwich including six-year Widmer's cheddar ($11) with leeks, peppers and roasted tomatoes — and on the side, crisp tempura-fried rapini, an awfully good idea. A pair of veal cheek sliders ($14) were rich and savory under Madeira glaze, piquillo peppers and mushrooms.
But then there's also an elegant, reimagined rabbit "pot pie" ($15), a small-ish plate that conjures chef Van Luu's turns at Chicago chef Charlie Trotter's restaurants and, more recently, Bacchus: rabbit confit with mushrooms, celery root and carrots in a peppercorn-tinged sauce, topped with a rectangle of puff pastry.
Prodigal had plenty of flat-out delicious and sometimes surprising plates like that one, on a menu that organizes food by main ingredient rather than size of plate (let prices be your guide).
Menu offerings swing from light to robust, a match for the craft and import beers, the smart craft and classic cocktails and the brief but nice wine list.
A meal could start well with something like crunchy fried smelt ($8) with bright lemon aioli and XO sauce, the Chinese fish sauce, for depth. Or maybe the crudo ($15), substantial slices of hamachi with lacy ogo seaweed and radish in a pool of miso broth, a lovely plate.
Duck confit poutine ($14) could serve a table: a big bowl of the house fries (like steak fries, sort of) with duck jus, cheese curds from Clock Shadow Creamery and a luxe mound of duck confit.
The saffron broth for the mussels ($16) nearly eclipsed the mussels themselves as the star of the dish; in spite of the fries and bread to soak it up, I wanted a spoon for it. For the hamachi's miso, too, come to think of it.

Join or login to comment.

  • A former member
    A former member

    Hi, Tina.

    I just looked at their menu. Where are the prices? Where did you get the prices you have listed above?

    March 13, 2014

    • Tina

      Scott. The prices are from the jsonline review.

      March 13, 2014

5 went

This Meetup is community funded


Member dues are used to:
  • Cover Meetup costs
  • Encourage more engaged members
  • Provide supplies or equipment
  • Improve Meetups

30 day free trial

No credit card required

After the trial you must pay dues to continue attending Meetups.

Cancel dues at any time.

Dues are billed each year.

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy