Prune – restaurant. Prune restaurant on the East Village has been open since 1999. The tiny trendy restaurant has room for only thirty diners. Chef-owner Gabrielle Hamilton is known for her “…hearty comfort food prepared to a gourmet’s standards” as Frank Bruni describes her cooking in The New York Times review of her recently published and best selling memoirs, Blood Bones and Butter, Random House.
Well-cooked dandelion salad greens drowned in olive oil
Grilled hamburger on an English muffin with Cheddar cheese
Chocolate pot de crème with whipped cream
A coaster advertising Gabrielle Hamilton’s memoirs Blood, Bones and Butter was brought with drinks.