Prune got some fresh attention this year after its chef and owner, Gabrielle Hamilton, wrote a well-received memoir. Recent reports suggest this longtime hound haunt is still taking care of business in the kitchen, too.

Prune gets notoriously slammed during dinner and weekend brunch hours, but blweis savored a weekday lunch in a nearly empty dining room. His Greek salad sandwich—a thick, toasted slice of rustic bread piled with peppers, onions, grape tomatoes, olives, and garlicky tzatziki—was “totally refreshing and packed with flavor. Hit the spot on a sticky mess of a summer day.”

titleTK, who braved the evening crush, recommends forgoing entrées in favor of appetizers and bar snacks such as sardines with Triscuits and mustard or the shaved-celery salad with blue cheese toast—both “‘last meal on death row’ amazing.” If sweetbreads are on the menu (a recent preparation: fried with bacon and capers), get them. “un. frickin’. real,” exclaims howdini. “You’ll want to share them with everyone you know. But don’t.”

Prune [East Village]
54 E. First Street (between First and Second avenues), Manhattan

Discuss: Prune

See more articles