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New York City Restaurants


  • 54 E. 1st St. Map It
  • American

Updated 02/25/2014

Fodor's Review

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.

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Restaurant Information


54 E. 1st St., between 1st and 2nd Aves., New York, New York, 10003, United States

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Restaurant Details:

  • Credit cards accepted
  • Reservations essential

Updated 02/25/2014


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Fodorite Reviews

Average Rating

By mark

  • Service

  • Food

  • Décor

  • Value

Mar 13, 2001

just as good as the first time....

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.

By Charles

  • Service

  • Food

  • Décor

  • Value

Mar 7, 2001

Creative menu

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...

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