Prune is definitely one of my favorite restaurants in NYC. Always delicious. There is something so intimate and European about the place that I always feel as if I just took a mini-trip to Paris. We returned this past weekend for a dinner with two other couples. I booked the semi-private room downstairs at the table that seats six. It is like having your own dinner party. This drawing above is on the wall of the room.
We ate a lot so I am going to breeze through it. Prune has a small menu only dedicated to bar food and then a larger menu as well. I have always loved the bar food menu. Everything is small and packs a powerful punch. This is Spanish goat cheese with buttered brown bread and salted thinly sliced red onions. Honestly, how can you go wrong? The combination is amazing.
Dessert was definitely happening based on the amount of alcohol we had all consumed. A calvados omelette. I liked the concept but I like my eggs really soft and this was way too hard.
Here is the prep kitchen. A really large space. What is cool about Prune is that they prep downstairs and then everything is taken upstairs to this tiny kitchen that is open to the tiny room (maybe seats 30 people) and that is where everything is prepared.
I have been back to Prune countless times and I always go home happy. Just a side note is that the chef Gabrielle Hamilton, just had her memoir, Blood Bones and Butter, come out this week. It is next on my huge stack of books that seems to getting bigger not smaller.