NYCReview
Prune
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We’re guessing that what you know about Prune probably has something to do with brunch. It also probably has something to do with waiting for brunch, because that’s what you’re going to do here. Standing outside of Prune for 45 minutes is as much a part of the experience of having a bloody mary and eggs benedict inside of it. But you probably also know that it’s going to be worth it, because this restaurant is what every other restaurant is trying to emulate when it comes to brunch. Not many do it better.
What you might not know is that Prune has a reputation that reaches far beyond the East Village. Back in our music business days, we used to hear the term, “artist’s artist” a lot, in reference to a musician who has the respect and admiration of other musicians, but is relatively unknown to the general public. Sort of like how that guy Paul McCartney influenced Kanye West. Prune’s chef and owner, Gabrielle Hamilton, is an artist’s artist. Or, I suppose more accurately, a chef’s chef. People in the restaurant industry hold both her and Prune in high regard, even though it’s probably not the first place that your mom has on her Hit List when she’s visiting for the weekend.
I bring that up because what you also might not know is that Prune is just as good for dinner as it is for the meal that it’s more popularly known for. At night this place is more of an American version of a tiny French bistro, and it has largely made its name on serving creative and interesting dishes that you won’t recognize from every other menu around town, but that you will absolutely want to eat. Like blistered squid with fresh made pork sausage. Or a giant roasted veal breast with potatoes. It’s as perfect a spot for Date Night or Dinner With The Parents as it is for Brunch, and we’ve even been known to hit it solo for a meal at the bar on a Sunday night.
Regardless of the time of day, we’ve never loved how cramped this restaurant is - they tend to pack as many people into their 200 square feet of space as humanly possible. But we’ve also never not loved a meal here. That’s probably why people keep showing up after 15 years in business. Having a reputation helps. But having really good food helps more.