I have a lot of opinions. If you know me in real life, this is not news to you. Some opinions are totally founded, others… not so much. I’ll admit it either way. One opinion that I think is completely justified is the aversion to trendy restaurants. If the chef is incredible, the food the best you’ve ever tasted, the ambience outstanding, then great. I want to eat there. If the food is mediocre but no one is willing to say it because the backer is a Vanity Fair editor and Jerry Seinfeld dines with Brooke Shields at this place on the regular… I just can’t buy it.
Enter Prune. Anthony Bourdain endorsed. Frequented by celebrities. And wholly worth the money.
Prune 54 East 1st St, New York, NY. Prune is a teeny, tiny American restaurant with an open kitchen, bright lights, and zero pretension. The menu is small but hearty, the wine list extensive, and each bite worthy of a “wow.” Reservations must be made at least a couple days in advance for weekend spots but it is so very worth it.
On the menu:
Roasted marrow bones with parsley salad and sea salt
Pork braised in octopus broth with clams, kale, and beans
Lamb blade chop with potatoes skordalia and dandelion greens
Cornmeal poundcake with poached pears, whipped ricotta, and rosemary syrup
Candied pumpkin with sugared “hay” with greek yogurt and honey
Verdict: Oh mama. This is one of those meals where in two weeks I’ll probably forget what I had for my main course because the starters and desserts were so incredibly out of this world. I had a slight apprehension when my dining partner suggested the bone marrow. It literally showed up on the table looking like the picture above, and all I could think of was, “My dog chewed on bones like that.” But friends… oh, friends. You dig out the roasted marrow with a little spoon and spread it on oiled toast, top it with the crunchy greens, sprinkle a little sea salt on top and inhale. If you can get past the consistency of the marrow, you will LOVE this dish.
The other standout of the meal was the dessert. After a full bottle of wine, I was feeling just adventurous enough to order something called “hay.” I am so very glad that I did. Little cubes of candied pumpkin are nestled in shredded wheat, with a dollop of greek yogurt and a drizzle of honey. I wanted to lick the plate. It was just that good.
For a take on Prune’s fabulous “hay” dessert, take a cup of greek yogurt, crunch up some shredded wheat cereal into the cup, and add a drizzle of honey. I don’t know if this dish is commonplace somewhere in the world, but if not… I’m patenting it right now. Hey breakfast.