How dare I mention the restaurant Prune, and not extol my deep love that I carry for it. I have been a fan for many years, and rarely does a New York visit occur, that I don’t wedge myself into one of the tight seats and have a meal that transports me to another time. A better, slower, don’t check my e-mail while I wait for my next glass of wine time. There truly is nothing about the space or food that I do not adore. Any place that serves deviled eggs to have while you have a martini and peruse the menu is A’ok with me. If you go, and if I know you well, I would insist that you must, you have to try the marrow that is served as a starter. Initially, it really did not sound like my thing, but I had heard it was a signature dish of the house. It is amazing. I now share it with my meal mate every time I go. Pork chops are perfection, the chicken always a salty delight. If they are serving a whole fish, get it.
Gabrielle Hamilton is the chef/owner, who I had read about in Vogue a few years back. She seemed like a gal I would like to hang with from all I had read or heard. Then I read Blood, Bones & Butter, and it cemented all the great stuff that had been said about her & the book. It is a great read. Life, mixed with food. We sell the book at the shops, if you are so inclined.
If and when you have a meal there, I would love to hear about your experience.