54 E. 1st St., New York, NY, 10003
nr. First Ave.
By Cleysie on 12/3/2008
My boyfriend surprised me with dinner here after we saw Bittman interview Chef Gabrielle Hamilton months ago on some PBS program. When my birthday came around he remembered, and it was far beyond what we even expected it would be. Chef Hamilton's food is deceivingly complex in light of such simple ingredients, which made for a refreshingly un-fussy dining experience that was exquisitely decadent and sophisticated at the same time. The bone marrow was an experience in itself, and the lamb shoulder melted away in juiciness. Prawns were wonderful, served the right way with heads on - and you better take advantage! Our server was very attentive and as enthusiastic as we were. Overall, one of the most impressive and thoroughly fulfilling dining experiences in New York City.
By R_L on 11/6/2008
Can't understand the negative reviews found at this site for this restaurant gem. What's the problem with butter and pork fat? Granted, one must know what to order, but the sweetbreads and bone-marrow are, perhaps, the best in town. I often go for an 'entree' of either, and they make an exquisite evening with just the addition of wine to the order. When in an adventurous mood, I've rarely been dissatisfied with other things ordered, except that I find their summer menu less satisfying. Also, great bar with great caihparinas (sp?)
By benned on 2/23/2008
I went to Prune last friday night with my girlfriend. We didn't have reservations. Our coats were taken and we ordered two excellent whiskey sours from the most pleasant bartender I have encountered. We were quickly seated at a table and began ordering. Pork belly, salted onions with bread, yams, stewed chestnuts, mussels, everything has been carefully considered and produced in a way that maximizes delicious fat content. It was crowded, but everyone was good natured, and our waitress never rushed us, as we took our sweet time eating our way through 4 or 5 sticks of butter. Dessert was good, and our waitress treated us to a dessert wine on the house. Its rare that I eat at home, but rarer still that I'm impressed with a restaurant. Prune was a real treat.
By lmgoodma on 2/19/2008
My boyfriend and I had heard so many good things about Prune that we went in prepared to dismiss all the negative reviews on this site and others. Unfortunately, we should have paid more attention. With the exception of my grilled branzino (which I have to admit I found delicious), everything we ordered was bland bland bland. I don't really know how it's possible to make sweetbreads, bone barrow, braised pork and vegetables flavorless, but somehow the chefs at Prune managed. Nothing was bad per se, it just simply had little to no flavor. I will say that I disagree with the service criticisms made by previous reviewers -- we had excellent service from the moment we walked in until the moment we left. Unfortunately, there's no such thing as service that's good enough to overcome mediocre (or worse) food.
By meyeriv on 3/10/2007
Went here for a late lunch. Small place but I didn't feel squeezed in. Attentive service. My beef brisket was fatty, but not in a bad way, and was covered in a BBQ-esque sauce, akin to a pulled beef dish. Not quite what I was expecting, but good enough. My friend's burger, however, was out of this world. About 1/2 lb, maybe more, on a buttery english muffin. The meat was outrageously flavorful and delicious. Grease dripping out of it, but not in a bad way. And they have Shneider Weiss, one of the most delicious beers ever. So, I'm not sure its the best lunch in the city for 2007, and it's a little pricy, but tasty for sure.
By DavidW on 2/28/2007
The food, as it is (smothered in butter, kosher salt and/or brown sugar) is OK for what it is; and if you like your fish livers and black puddings, you'll get nice small serves here. What really irks is the strong impression this place leaves that they are really more interested in your wallet than your stomach - very pushy waiters ("you'll need more sides", "chef wants you to have an appetizer", and "do ya want another drink, do ya, do ya?!") don't help, and the anxiousness to get you out the door is palpable. Thoroughly unenjoyable; and unbelievably I ended up going twice in a week and had the same experience both times.
By jbfshn on 11/26/2006
This restaurant is really a gem. The service is excellent, the atmosphere is warm and inviting and the menu is always stellar. Seriously - the pasta kerchief is the best single dish in ny. It's poached egg, serrano ham, spinach and pasta with brown butter and pine nuts. UNREAL!! Go just for this dish.
By Cucina on 12/18/2004
After hearing and reading wonderful reviews about Prune I was eager to go. I finally went for a very special occasion. The staff was exceptionally helpful and accomodating. The food, however, was a HUGE diappointment. The shrimp toast appetizer was fine- nothing spectacular. The entree of braised beef short ribs was Dry Tough and Overcooked. Very little meat and very overpriced. (Exception- Desserts are very good.)
By ekb on 6/14/2004
This is one of the best restaurants in New York. The brunch is unbelievable. They have simply the best bloody mary's around. The service is friendly and laid back. Be prepared for a wait if you don't get there before 11 but it's worth it! Everything on the menu is fabulous. Eggs, sausage, granola, carbonara...delicious! The pancake is huge, fluffy and so tasty. I have also had dinner there and I had a steak that was so tender and so flavorful I just couldn't believe my tastbuds. I cannot get enough of this place. Worth every penny.
By newyorker on 4/27/2004
The appetizers are the best part --try the Monkfish liver. Everything is completed soaked in butter which I think is slightly unecessary. The mains are odd - there are no sides served with your dish which I think is cheap. If your order the lamb, you will just get lamb without any sides. The service is spotty and even if you have a reservation, expect to wait. Go on a weeknight. The wines by the glass are mediocre and overpriced. Desserts are so-so.