Tag Archives: prune

Prune for Dinner

2 May

Mike and I have been to Prune before, but only for (a marvelous) brunch. Prune was so marvelous, in fact, that it ranked in at number 10 of the Top 10 Noms of 2012. We vowed to come back for dinner, and nearly a year later, we finally did.

I thought they didn’t accept reservations, but as it turns out, that applies to brunch only. So we walked in around 6pm on a Saturday and they were pretty full, but the hostess said it would be about 30 minutes as long as we didn’t mind eating at the bar and she took my cell phone number. 20 minutes later, she called and to the bar we went.

IMG_1644

We started with Duck Liver Garbure with Toasted Chestnut. She told us it came with brussels sprout leaves and in a duck broth. It was served with a spoon.  There was no mistaking this liver for an organ. Liver, for some reason, is usually disguised. Either made into pate or in a darkened mass that is remiss of it’s organy folds. Not this one. And it tasted as organy as it looked. Though for us, that is a good thing. Though we had a very tough time not comparing it to the amazing liver we had just a few weeks ago at Local 188 in Portland, ME.

But I just loved the chestnuts in here. Chestnuts are one of my favorite foods and here they were used perfectly. They added a really nice flavor to it and paired well with the liver taste.

IMG_1647

For entrees we split the lamb chop and the crispy duck.

The lamb was a Grilled Lamb Blade Chop with Turkish Piyaz. I had no idea what piyaz was, but it was served with parsley and onions.  I looked up piyaz and it appears to be a bean salad… which I didn’t see. But that didn’t make it any less awesome. The lamb was super lamby without being too overpowering and the parsley and onion were a nice compliment to the lamb.

IMG_1649

The crispy duck was something we had seen with other diners and when it looks THIS crispy, how can you not order it?

IMG_1651

This was just pure, unadulterated ducky goodness. That crispy skin was very good. (There are few things in this world I like more, or crave more, than the extra crispy skin of various fowl).

IMG_1653

For a side, we ordered the sweet potatoes with brown butter sauce with brown sugar vinaigrette. It was served as baked sweet potato pieces (baked up perfectly so they were soft without being mushy) and they put crisped potato skins on top of a lovely mound of (not too sweet) brown butter. This was actually our favorite dish of the night.  An incredibly side… and next to such incredibly entrees, it is impressive that it was THAT impressive to us!

IMG_1654

By the end of the meal, I had duck and lamb on every corner of my face and hands. Because it seemed just wrong to leave a single piece of meat on these bones. I unabashedly picked each and every one up and sucked every morsel off I could get. No shame.

IMG_1658

For dessert, Mike went with the espresso gelato “affogato” in cold maple syrup.  A quick google search tells me that “affogato” translates to “drowned” in Italian. And that this was.  The maple syrup was a great foil of sweetness for the rich espresso gelato.

eIMG_1659

I chose the Breton Butter Cake which our waitress/bartender (who kept us well fed, lubricated, and entertained throughout the night) informed us was the chef’s special famous dessert. Well okay then! It is served with moscato (though I opted for the full 2 oz. pour) and is a flakey, gooey, delicious butter cake sprinkled with powdered sugar. How a butter cake can taste that good and not be the slightest bit greasy, I do not know, but it was incredibly tasty and went incredibly well with the moscato.  I can see why it’s so famous.

IMG_1662

There is not much more to say. This was simply an incredibly meal. I just love this restaurant.  I am sure I am slightly swayed by my love for the owner’s (Gabrielle Hamilton) book, Blood, Bones, and Butter, which is one of the best food books I’ve ever read. But Mike has never read it and he has the same fondness I do. We both left there saying that we had enjoyed our meal very, very much.  There is just an absolute love for food at Prune which comes out without flash or opulence, but is just plain delicious. Hard to beat.

Total Nom Points: 8.5 out of 10

nomscale- 08.0

 

 

 

Top Noms of 2012

26 Dec NOM NEW YEARS

2012 was an amazing year. We went to some incredibly restaurants this year, so narrowing it down to 10 will be very tough.  It was also an amazing year personally, since Mr. and Ms. Nom Nom got engaged in Maine (where we had quite a few of our Top Noms this year!)

For the Top Noms of years past, check out the posts from 2011, 2010, and 2009.

The Top Noms really comes down to the meals that we found most memorable and enjoyable when we reflect on the past year. It’s hard to compare brunch to dinner in a ranking, but I always think about this as what I would recommend to my friends when they ask me the best places we ate this year, overall.

Away we go:

#10 – Gabrielle Hamilton’s Prune was an awesome brunch.  I was dying to go after reading her book, and it lived up to all the expectations and hype (and totally worth the wait). We really need to get back there for dinner.

#9 – Gramercy Tavern was a really great experience. It is known as a top place in New York and it did not disappoint. It didn’t have a dish that really wowed me, but it was a totally solid and great meal.

#8 – Our meal at Sublime in Gladstone, NJ was incredibly surprising.  The apple crisp was out of this world.

#7 – Hugo’s in Portland, Maine was an awesome meal. The tasting menu with the wine pairings really made for a special birthday treat.

#6 – We had a great meal at Boulud Sud while trying to make our way through the Platt 101 of top restaurants in NYC. Everything was memorable, but I can’t stop thinking about the grapefruit dessert that was unlike anything else I have ever had.

#5– While we can’t remember every detail of our meal at Girl & the Goat, it made enough of an impression on us that we had to include it. That Pig Face alone was Top 10 material, maybe of all time!

#4 – Arrows in Ogunquit, Maine was an amazing dining experience. We went because we enjoyed watching the two chefs cook on Top Chef Masters and wound up thoroughly enjoying our meal.  We were impressed with the creative dishes and great flavors.

#3– Anita Lo’s Annisa was a long anticipated meal that lived up to everything we hoped it would be. The dishes tasted so rich and were made with such love, it was hard not to enjoy every single bite.

#2 – Michael White’s Ai Fiori was our first Valentine’s Day stop this year. The pasta was out of this world, and can you really top scallops and bone marrow? Two of my favorite things in one dish.

#1 – Our meal at Eleven Madison Park (Part 1 and Part 2!) was the best one we have ever had ever! It was an adventure, a journey, an experience, and one delicious meal. I can’t imagine anything better. And it got the one and only 10 out of 10 Nom Points in NYC Nom Nom history.

________________________

Special mentions go out to Cannibal for the awesome Pig’s Head, Smush for a great take on dessert, the pasta with the roast drippings (Tajarin with Sugo d’Arrosto) from Manzo, Eventide in Portland Maine for the awesome new take on the lobster roll, and the Tap Room at Colicchio and Sons for continuing to impress everyone we bring there. We also had quite an amazing time at our “secret” Chef’s Table at SD26, since we got to watch them cook while having a chef’s selected meal. I went back with coworkers a few months later, and it managed to impress the hell out of them, too.

What a year!

Gabrielle Hamilton’s Prune

11 May

I really love books written by chefs about their adventures in food. Anthony Bourdain was my first and made me fall in love with reading about the inner workings of restaurants and chefery.  I read somewhere that HIS favorite food book was Blood, Bones & Butter by Gabrielle Hamilton and I quickly made the purchase on my Nook (ps- I love that thing… never thought I’d want anything besides a real book, but I have read more in the 6 months I’ve had it than the entire last 3 years combined).

I absolutely loved the book, and was especially excited to read the section about her starting a restaurant in NYC.  A restaurant I had been meaning to go to for quite some time: Prune.

We were going to go for Valentine’s Day, but then I was called out to LA for a work meeting, so we had to cancel that reservation. A few weeks later, on an idle weekend with nothing to do, we made our way down to the East Village and put our names on the list for brunch.  They don’t take reservations for brunch, and I was expecting a long wait. We decided we would stroll the neighborhood for a bit, but when they told us it would be just 45 minutes, we made it a quick stroll.  We came back 20 minutes later and were seated less than 10 minutes after that.  Lovely!

What I first noticed was that Prune is SMALL.  Even smaller than what I imagined from what she described in the book.

DSCF8199

We started our brunch with cocktails.  While Prune is known for their Bloody Mary’s, I don’t drink vodka (long story) and I’m allergic to peppers… So that pretty much eliminates me from the Bloody pool.  I went with some refreshing, citrusy cocktail that I can’t remember a thing about, other than that I really enjoyed it.

DSCF8201

Mike, on the other hand, was all over trying one of these famous Bloodys.  The menu of Bloody Mary’s is quite big and quite original (scroll down to the bottom here to see).  Mike chose the Chicago Matchbox, with homemade lemon vodka, pickled brussels sprouts, baby white turnips, caperberries, green beans, and radishes.

DSCF8203

 It was beautiful, and he was a big fan. He never really drinks Bloody Mary’s, but after this one, he has been trying more and more.

DSCF8205

For noms, Mike got the steak and eggs, which was a 7 oz. prime newport steak, grilled with parsley shallot butter and 2 eggs (he went sunny-side up) witha toasted english muffin and potatoes rosti.  This was SO good. The steak alone could rival any of the best steak restaurants in the city. Everything was cooked perfectly.

DSCF8207

I chose the dutch style pancake.  It was one individual pancake cooked in the oven, with pears, served with canadian bacon and potatoes rosti.  This thing was DELICIOUS.  The pancake was super fluffy with a bit of crisp on the outside.  It was sweet, but not too sweet, and had great flavor with the batter and the pear.  I thoroughly enjoyed this… probably more than any other pancake I’ve ever had.

DSCF8213

We walked away from Prune incredibly impressed.  The atmosphere was great, the drinks were great, and the food was great.  I love brunch, but find a lot of times it’s all the same. Here, it was brunch anew.  I cannot wait to go back and try more!  

Total Nom Points: 8 out of 10