Prune

We ended up going to dinner after the show at Prune. Completely great. I had grilled shrimp app plus greens and shared a radicchio/endive salad with my wife. Had the olive oil cake for dessert. And a tasty Gigondas to drink while we ate. Thanks to all posters. REPLY (7 Replies) (by rmbelson, created January 12, 2012)

I love Prune- I've gone for both brunch and dinner. Make sure you order their bloody mary, the juice is freshly made every day and it is amazing (and they give you red stripe beer to cleanse your palette)! Anyway, on Sundays you don't need any dinner reservations. As for brunch, if you go exactly at 10:00am (when they open) or right around 3:00pm (when they stop taking names and there are less...+READ I love Prune- I've gone for both brunch and dinner. Make sure you order their bloody mary, the juice is freshly made every day and it is amazing (and they give you red stripe beer to cleanse your palette)! Anyway, on Sundays you don't need any dinner reservations. As for brunch, if you go exactly at 10:00am (when they open) or right around 3:00pm (when they stop taking names and there are less people eating inside) you can sit right away....-COLLAPSE / REPLY (by citykid426, created September 10, 2011)

I ate at Prune last Fri dinner and there was a 5-yo coloring at the next table, totally no difficulty - but ono ther hand, that's not a 9 yo.

The restaurant is buzzy and busy and has interesting food (I don't mean weird, just unusual twists on things) and great service. It is tiny, so fitting into a busy loud atmosphere isn't really the thing - though it *is* busy and loud (due to limited...+READ I ate at Prune last Fri dinner and there was a 5-yo coloring at the next table, totally no difficulty - but ono ther hand, that's not a 9 yo.

The restaurant is buzzy and busy and has interesting food (I don't mean weird, just unusual twists on things) and great service. It is tiny, so fitting into a busy loud atmosphere isn't really the thing - though it *is* busy and loud (due to limited soundproofing and use of tile).

I wouldn't rule out Otto.-COLLAPSE / REPLY (21 Replies) (by yebo, created August 20, 2011)

»Prune Brunch: Always good and comforting

It’s been a while … a long while and it shouldn’t have been. We just got back from a spur-of-the-moment brunch at Prune and thoroughly enjoyed our dishes of Spaghetti Carbonara and the excellent Fried Oyster Omelette. One of the best local restaurant at consistently delivering solid, comfort brunch for many years now. REPLY (3 Replies) (by RCC, created July 31, 2011)

I went for lunch on Tuesday. The tiny place was not quite empty around 1:30. The staff were cheery and efficient. I thought the simple menu looked really appetizing. I had a greek salad sandwich with tzatziki, that turned out to be a thick, toasted slice of rustic bread piled with peppers, onions, grape tomatos, olived and laced with garlic tzatziki. It was light, but totally refreshing and...+READ I went for lunch on Tuesday. The tiny place was not quite empty around 1:30. The staff were cheery and efficient. I thought the simple menu looked really appetizing. I had a greek salad sandwich with tzatziki, that turned out to be a thick, toasted slice of rustic bread piled with peppers, onions, grape tomatos, olived and laced with garlic tzatziki. It was light, but totally refreshing and packed with flavor. Hit the spot on a sticky mess of a summer day. I was really impressed (it was a bargain, too, but not a cheap eat), and would love to go back, if I lived anywhere near NYC. And lunch is the new dinner - skip the high prices, long waits, and crushing din.-COLLAPSE / REPLY (8 Replies) (by blweis, created July 15, 2011)

»Stewed chickpeas at Prune- how do they make those eggs??

I had the spicy stewed chickpeas at Prune for brunch today. Does anyone know how they make the eggs for this dish? My guess is that they poach them til they're just formed and then batter them. I just can't wrap my head around how they do it so successfully. Anybody have any ideas? REPLY (4 Replies) (by luckiestduck, created June 11, 2011)