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Prune

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54 E. First St. New York, NY 10003

212-677-6221 

http://www.prunerestaurant.com  

1 User review Write A Review
54 E. First St. New York NY 10003

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  • American, Eclectic
    Sun 10am-11pm, Mon-Thu 11:30am-11pm, Fri 11:30am-12am, Sat 10am-12am
    $$ $$
  • MasterCard, Visa, American Express
    Catering, Private Party, Takeout
    Breakfast, Brunch, Dinner, Lunch
  • Full bar
    Accepted, Recommended
    No Parking
Description

This joint has got personality to spare: a friendly staff that seems like a museum of physical types, a small dining room filled with fiercely loyal regulars, and a quirky menu that runs from the inspired to the merely insane. Forgo the canned sardines and Triscuits in favor of the coriander-crusted smoked duck breast, sided with a strangely irresistible omelet filled with rye groats, or the humongous prawns dressed with anchovy butter;the crunchy heads are the best part. And though the osso bucco swamped in purple cabbage didn't quite kick ass (salt helps), the steamed and grilled artichoke paired with fried fava beans did.








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  • 2010 | Rebecca Marx's Top 10: No. 7

    Gabrielle Hamilton's cold spicy eggplant at Prune illustrates one of her great strengths as a chef, which is to get the hell out of the way and let the ingredients do the talking. Here, the nightshade is engaged in deep conversation with nuggets of fried salt cod and a lone hard-boiled egg. Piled onto a long plank of flatbread, the eggplant speaks of cool, silken pulp; the fish answers with savory crunch; and the eggs just go along for the ride, happy to mediate between the two. The... More »

Back to TopMenu
Dinner Menu
Main
 
Baked Mussels
with parsley-shallot butter
 
Parmesan Omellete
 
Duck Liver Garbue
with toasted chestnut
 
Pernod Flan
with green hash
 
Roasted Marrow Bones
with parsley salad and grey salt
 
Periwinkles
in chorizo broth
 
Grilled Lamd Blade Chop
with turkish pizza
 
Creamed Dog Corn
with ham, chicken and shrimp
 
Spatchocked Pigeon
with warm parsley
 
Vinaigrette And Liver Toast
 
Fresh Pork Sausage Or Wilted Escarole & Turnip Greens
 
Boiled Beef Dinner
with fresh grated horseradish root
 
Whole Grilled Brantino
fennel oil, gros sel
 
Charred Mixed Onions
with blackened okra and onion butter
 
Soft-cooked Zucchini
with poblano peppers and soft garlic
 
Swiss Chard Leaves And Stems
with black olives
 
Roasted Pumpkin
with ginger beer and brewer's yeast
Dessert
 
Breton Butter Cake
 
Espresso Gelato "affogato"
in cold maple syrup
 
Chocolate Walnut Tart
with salted caramel
 
Cheese
 
Trou Normand
 
Pain D'e Pice
with sweet butter and bitter marmalade
 
Irish Coffee

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