Chef/Owner Gabrielle Hamilton opened Prune in 1999, in NYC’s East Village. The James Beard Foundation nominated her for Best Chef in the city in 2009 and 2010, and in 2011 she won. So, when the FoodShed paid a visit, expectations were high. Prune rose to the occasion, and in the case of one particular dish, created something of a culinary sensation. But first: A proper dinner in New York begins with a martini.
The martini came accompanied with one house-pickled onion. Delightful.
First: A cracker barrel with delightfully thin house made crackers that tasted very Indian.
A glance up at the bar.
Radicchio frisee salad with pistachios and a lovely blue cheese. The dressing was spot on with very fresh garlic that added a nice heat, somewhat spicy.
Prune water… A nice touch. And more refreshing than it sounds.
The first time I had marrow bones was at St. John’s Bread and Wine. It is one of the best restaurants in London and they served the marrow bones with toasted bread, a parsley salad and sea salt to sprinkle on the toast. It changed my world. I have been searching for a place in the states that would serve it the same way… 8 years later, I have found it! Amazingly delectable and perfectly roasted. I have found my States heaven.
The first dinner in New York has been a huge success. Coming soon: Dinner at the three star Il Buco.