Located on the now vibrant Calle Cerra, Prole is a hidden treasure in Santurce, a neighborhood that has undergone a remarkable transformation. Calle Cerra en la Parada 15 has flourished and has become a gastronomic center, with a wide range of high-class bars and restaurants.
When entering Prole, the first thing that catches the eye is a long and elegant bar. On the right, there are eleven tables for the diners.
The chef and owner, José Esteban Rivero, has created an intimate atmosphere that invites you to relax and enjoy the culinary experience. After the devastation
Caused by Hurricane Maria, he and his wife, Sarah Santos, made the decision to return to their native country with the idea of supporting local commerce and the economy. José Esteban had vast experience: his 11-year training as a chef in Philadelphia. Since 2018, they have been dedicated to supporting and promoting Puerto Rican agriculture, incorporating “De la Finca a la Mesa” products in each of the dishes they offer.
The staff is attentive and well trained, and the menu changes regularly. On my most recent visit we started with the falafels, precisely a new dish on the menu. Deliciously crunchy on the outside, a touch of spiciness elevates them to delicacy. They were full of flavor and left me wanting more. However, I must mention that the yogurt sauce that accompanied them lacked flavor and did not enhance the dish as much as it deserved.
Next, we tried the mushroom toast, which was somewhat disappointing. The mushrooms were not very seasoned and I felt that they needed more cheese to make up for it. Despite this, the toast itself was delicious and the arugula gave it an exquisite touch. However, this dish lacks the same complexity and flavor as the others.
The next thing we tried were the mussels that truly deserve applause. Immersing myself in that delicious sauce and savoring the fresh mussels was a real pleasure for all the senses. You can’t let the exquisite wine-based broth go to waste so drink it up with the spoon that accompanies the dish. The chistorra garnish is a spectacular touch that further enhances the flavors.
Next we tried the risotto with scallops, and I can say that they were perfectly cooked. Finding the right point with scallops is not an easy task, but they did it. The seasoning was on point and the texture as well. Crispy on the outside and tender on the inside, they go beautifully with creamy rice. This was another exceptional dish.
The last dish was the duck ragout with gnocchi: an experience… still indefinable. It has a mild cinnamon flavor that gives it a special touch. I am not completely convinced, and I need to try it again to form a solid opinion.
And in the end, the dessert that made us fly to heaven: the Butter Cake with Berry Compote. Every bite was an explosion of sweet and soft flavors that left my palate ecstatic. Just great.
The bartenders are masters in creating original combinations that satisfy the most demanding palates. Among them, the cocktail called “Antídoto” has become my favorite: tequila, patch and basil in perfect harmony. Its wine list is extensive and sophisticated. The price ranges from about $39 for a bottle of Babich Sauvignon Blanc, to $145 for a Billecart Salmon Rosé champagne. The average cost of appetizers is around $21, while for main dishes, the average is $37.
In short, Prole is a restaurant that is worth visiting, with dishes that surprise and captivate, and cocktails capable of enlivening any celebration. I’m sure it will leave you wanting to come back for more.
The last dish was the duck ragout with gnocchi: an experience… still undefinable. It has a mild cinnamon flavor that gives it a special touch. I am not completely convinced, and I need to try it again to form a solid opinion. Perhaps I was just too full by this point.
And in the end, the heavenly dessert: the Butter Cake with Berry Compote. Every bite was an explosion of perfectly sweet and soft flavors that left my palate ecstatic. Just great.
The bartenders are masters in creating original cocktails that satisfy the most demanding palates. Among them, the cocktail called “Antídoto” has become my favorite: tequila, passion fruit and basil in perfect harmony. The wine list is extensive and well curated. The price ranges from $39 for a bottle of Babich Sauvignon Blanc, to $145 for a Billecart Salmon Rosé champagne. The average cost of appetizers is around $21, while for main dishes, the average is $37.
In short, Prole is a restaurant that is worth visiting, with dishes that surprise and captivate, and cocktails capable of enlivening any celebration. I give it 4.5 out of 5 crowns. I’m sure it will leave you wanting to come back for more.
The Queen's Critique 