There's just something very right-on about the food at Prune, a cozy treasure of a restaurant serving eclectic, well-executed American food from cult chef Gabrielle Hamilton. The choices change with the season, but you might find braised rabbit legs in vinegar sauce, whole grilled fish with fennel oil and chunky sea salt, or roasted marrow bones with parsley salad and toast points. If they're on the menu, try the pillowy, fired sweetbreads. There's usually a wait, and
the quarters are very cramped, so don't expect to feel comfortable lingering at your rickety wooden table. Desserts, like ricotta ice cream with salted-caramel croutons, are irresistible, and on weekends lines form early for the restaurant's deservedly popular brunch.
Mar 13, 2001
Went back recently - razor clams with hominy, white anchovies with celery, Milanese tripe. My friend had roasted suckling pig with various sauces and tried the poach pear w/ rosemary syrup. They now have a liquor license. Sundays are first come first served - all other nights you'll need to make reservations.
Mar 7, 2001
The food here is good. Last time I visited I had monkfish with sable butter, which was absolutely delicious. Also had tasty Breton butter cake for dessert. The menu seems very creative, and I mean that in a good way. However, the service was really slow, and Prune's size can either be charming or crowded, depending on your viewpoint. I find that it makes me a bit claustrophobic. Finally, despite what is still reported on some sites, Prune is not a
bring your own wine restaurant anymore. In fact, there's a $15 corking fee. Be forewarned...