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Prospector Steak House

Story and photo by Jack Barten

Nestled on the corner of Park Avenue and Cumberland Street, the Prospector Steak House has stood resolute for nearly forty years now. The classic restaurant has intergenerational nostalgia, and this month I’m sure some of you will get an extra jolt of said nostalgia with the return of the seafood thermidor.

While it hasn’t been on the menu for nearly 10 years now, the thermidor has remained a favourite

of those Prospector diners in need of a fix of creamy seafood goodness. “For a few years we worked to streamline the menu. But now we are working on bringing back some of the classics,” manager Tony Hockenhull says on the subject of the thermidor’s return.

But nostalgia aside, how does the thermidor hold up all these years later? Lobster, shrimp, and cod are smothered in a rich bechamel sauce and then baked in a bread bowl topped with cheese. One probably does not need to be told that this rich combination works exceptionally well. The creamy flavours mixing with the seafood and cheese all cradled by the bread makes for a comfort food experience not soon forgotten, and leaves you understanding why it was a fan favourite.

With my thermidor experience I also had Prospector’s house-made blueberry wheat beer. It’s specifically paired with the dish to cut the creaminess with some crisp, cold fruit notes. This combination further enhances the experience, really bringing out the individual flavours of the dish. Overall, my first seafood thermidor experience proved to be a memorable one as I gained insight into those who dreamed of its return to the halls of the Prospector.

“The thermidor has remained a favourite of those Prospector diners in need of a fix of creamy seafood goodness.”