March 17, 2015
After a twenty year catering career, chef Gabrielle Hamilton opened Prune fifteen years ago. It has earned a cult reputation among foodies. Joe, Linda and I met there on February 16, 2015, a really frigid evening.
The discreet, welcoming entrance is on 1st Street, across Houston Street and a little west of the famous Katz’s Delicatessen.
We were served crisp papadums with just the right amount of Indian spices.
We started on a bottle of red wine, also from the Rioja and very good.
Joe’s main course was
Blistered Squid with fresh pork sausage and smoked white beans.
The combination of pork and seafood is usually a winner. Joe really enjoyed this.
Linda and I had
Black Rice with duck meat, scarlet turnips and watercress.
The three thick slices of rosy duck breast contrasted nicely with the confit duck leg. The braised watercress and turnips added a vegetable touch, but this was still a good, rich mid-winter dish.
For a side dish we shared
Roasted Beets and Carrots with sesame seed-pecan salsa macha.
The root vegetables had been heavily roasted and naturally caramelized. The sauce was just right, earthy like the vegetables, not as fiery as its Mexican namesake.
We enjoyed a very good meal. I often complain in this blog about overly elaborate cuisine. That was not the case here. The chef confines each of her creations to the essentials. Her combinations are well conceived and executed.
The small room did not seem cramped to me and we were comfortable at our plain table. The servers were friendly and efficient; the pace was just right. The noise level was manageable. Brava Gabrielle.