The peeps at Coolidge Corner’s Prairie Fire are firing up their ovens again to welcome you back with a whole new look and menu. This cozy neighborhood spot, owned by the team behind Steel & Rye (chef-partner Brendan Joy and operating partner Dan Kerrigan), has joined forces with chef Andrew Iacono to bring you an exciting new menu full of bold-yet-approachable dishes.
Staying true to the restaurant’s roots (and its name), the offerings include plenty of wood-fired goodies — everything from crisp handmade pizzas to local veggies, oysters, and one of their new seasonal desserts, a wood fired rhubarb upside down cake served with honey ice cream. Ingredients are sourced straight from some of New England’s best farms and artisanal purveyors to create dishes like Ditalini Pasta with dandelion green, fava beans and parmesan vegetable broth, Grilled Scup with sunchoke tostones, preserved lemon aioli, fines herb, and pickled shallot salad and Wood Roasted Half Chicken with buttermilk brined and roasted carrots.
The food crew teamed up with Brendan Haley, of BHaley Design Build, to re-design the Brookline dining room, creating a space that highlights a rustic New England ambiance with rich warm textures. The 60-seat space of cozy banquette seating and brown leather bar seating next to shelves of firewood with a full view of the wood-fired oven (so you can watch the culinary magic happen).
Starting on Tuesday, June 29th, Prairie Fire will be open through Sunday, 4:30-10:00pm, with pizza being served until 11:00pm on Fridays and Saturdays (because they know you need it). Call 617.396.8199 or book your seat online or just pop-in to check everything out. Sneak peek the menu here.