Dinner & Show: PROSPECT THEATRE - a True Dinner & Show Venue

Prospect Theatre, a combination restaurant/bar/cabaret/theatre has just recently opened up in the heart of Hollywood. A substantially sized venue seating 150+, Prospect Theatre plans to complement immersive entertainment (from full-production Live Theatre to jazz quartets to more intimate cabarets) with fine dining, overseen by Executive Chef Kyle Schutte.

Our waiter Coy attentively waited on us as we sampled Chef Kyle's suggestions: the 'small plates' of Fried Brussels (w/sweet chili, thai basil & rice krispies) and Calamari (w/Fritos & guacamole); the 'mains' of Fried Chicken (w/charred baby corn, lime mayo & cilantro) and Scallops (w/creamy masa, braised bacon, gochujang-white chocolate reduction); and the 'sweets' of Coffee Custard and Buttermilk Panna Cotta. I would agree the tasty dishes were as he described, "fun, yet sophisticated; innovative, yet familiar."

Chef Kyle, thank you for taking the time to chat with BroadwayWorld and myself. When did you begin your association with Prospect Theatre?

Event promoters BNG and I are partnering on another project set to break ground this fall. They initially had another chef and menu/concept for Prospect's food program, but that deal fell through. Because BNG & I were already working together, they asked me to take over the kitchen about five weeks before it was set to open.

Tell our BroadwayWorld readers a little bit about the dining aspect of Prospect Theatre.

The food at Prospect is meant to be a reflection of the entertaining, fun and sometimes edgy vibe of the theater itself. My hope is that the food is approachable with theatrical components and plating.

What would be your signature dish at Prospect?

In all honesty, there was no preconceived signature dish going into our first service. That is to say our guests will ultimately decide through what they order and their feedback what will stick around and what will be phased out through menu changes. Perhaps in a year we will know what our signature dish has become.

What are Prospect's popular dishes so far?

The calamari breaded in fritos and served with whipped guacamole, the fried brussel sprouts tossed in our sweet chili sauce and garnished with rice krispies, and our fried chicken with lime mayo & charred baby corn.

What was your earliest interest in cooking?

I had little interest in food growing up, but I was always doing something creative. After three years of studying psychology in college, I had lost any creative outlet and knew I had to make a change. One night at a restaurant, their signature home-made ice cream sandwich took me back to a better, simpler time. That night I saw in food a creative outlet with the ability to relate to people and take people back to a better time. I left that restaurant knowing I had to start cooking. I was 21.

Who were some of your career mentors?

My mentor is a man named Tom Harvey. He came into ONE Midtown Kitchen to replace Richard Blais as the executive chef. When Tom came in, all the modern cooking tools left from Richard were packed up and shipped out or put into storage. They were replaced by Tom's love for and expertise of old school cooking techniques. The kind of stuff that has made food good for hundreds of years. Pickling, braising, brining, curing, smoking. It was like going back to school. Tom put me under his wing and made me his sous chef. I worked my ass off for him and soaked up everything I could.

What culinary styles have influenced your career?

I try to stay true to myself. A lot of chefs plant themselves in the old school world of cooking or the new school. I use whichever technique I feel makes the best outcome, old or new. Over the years, I have developed the culinary view that great food should be fun, yet sophisticated; innovative, yet familiar; & humane, yet accessible. I have taken that philosophy and applied it to many genres of cooking over the years.

What do you consider the most distinguishing features of your work as a chef?

It's really just my food "voice." I hope when people eat my food, they just know by its entire vibe that it's one of my dishes.

You first became an executive chef at the young age of 26. Good experience? Learning experience?

Great experience. Horrible experience. I learned more from the bad experiences, so they are so much more valuable in my growth as a cook. I have grown a lot over the years, haha!

You have the distinction of being the only winner (so far) of Food Network's Cutthroat Kitchen to take home the entire $25,000 prize. How would you describe that competition? Crazy? Frantic? Fun? Tell us about that whole happening.

Honestly, it was pretty easy. There was that one moment stepping onto set where things quickly got real. The anxiety started to build until I got my knife in my hand and then, it was business as usual. I had told the casting producers that I would not bid a single dollar. And I didn't and I walked away with a win. The money was, of course, great; but what was better was having a goal that no one else had done, not backing down from that goal and realizing it. At the end of the day though, it was one episode of one show. I'm glad I did it, but hopefully one day I can be successful enough in my field that Cutthroat no longer seems like THE accomplishment.

Would you give an answer in one word or one sentence for the following elements of your resumé?

Tuscarora Mill in Leesburg, VA

It's the WHYS of cooking that are important, not the HOW'S.

Art Institute in Atlanta, GA

Ehh ...

Sous Chef at ONE Midtown Kitchen in Atlanta, GA

Life changing

V? in Marina del Rey, CA

Torture

54Twenty in Hollywood

Short lived

Roadhouse LA at the Hollywood Improv

Scary to step out of my comfort zone. Rewarding to modernize BBQ.

Wood & Vine in Hollywood

Tiny, tiny, tiny kitchen

What is Kyle Schutte's favorite meals?

Anything my wife makes. She's way better of a cook than she gives herself credit for. And pho.

With your shows' 8pm curtains, how early would you suggest as a comfortable time to get here to comfortably eat your culinary creations? 6:30? 7? As late as 7:30?

The great thing about Prospect is that you can determine how you want to experience the food and the show. You can come in at 6:30 and have a full dining experience and focus on the food as a separate experience, or come in for the show and eat while watching. If you want the full experience in terms of interacting with the server and really seeing the food as intended (not under dimmed lights), come in early. But we will do everything in the kitchen possible to put out our best food regardless of what time you order. It's most important for me that our guests have the experience they want, whatever that means for them.

Do you take dinner reservations, separate from attending a show?

Currently no, but we are looking at many opportunities to expand our food program.

I'm not familiar with your venue. Is your 150+ capacity all in one large room where all can see the show?

Yes. All in the theater with the stage. And this isn't a large stage upfront

separate from the seating, it's really a series of small stages viewed throughout the tables. There are literally cast members at your table during the show. You're not watching the show 2-dimensionally; the show is happening all around you.

How late do you stay open for post-show munchies?

It's really about how late people want to stay. We are here to feed those who want to eat.

Full-bar or beer & wine?

Full bar.

Easy to find parking/valet?

There is a valet, I mean it is Hollywood, after all.

Thank you, Chef Kyle!

For a total night out of Dinner & Show, log onto www.prospecttheatre.la to check out show schedule and detailed menu listings. Click Romeo & Juliet: LOVE IS A BATTLEFIELD, VOLUME 2, for my review of their current show.

Prospect Theatre

1643 Cosmo St.

Hollywood, CA 90028

(323) 469-0040

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