If you go to a NYC Greenmarket in the morning, and then have dinner at Prune that night, you will likely recognize, as individuals, the vegetables on your plate. That’s because chef Gabrielle Hamilton not only uses the best of local, seasonal produce, but prepares and presents it so as to take best advantage of its true identity. Roast suckling pig with pickled tomatoes, grilled chard stems, peas and carrots with honeycomb—inspired dishes, but so simple that they absolutely depend on pristine ingredients and flawless execution, which is just what they get.
(212) 677 - 6221
54 East 1st Street (between 1st & 2nd Avenues)