Chef Gabrielle Hamilton opened this wonderful restaurant several years ago in the space formerly known as
Casanis, and it became an immediate success. With clever appetizers and main courses that are updates on old classics, Hamilton additionally used ingredients not frequently found on the American table much these days, such as sardines on triscuits as well as beef marrow. Despite frequent howls of how close tables are to each other, Prune is both intimate and familiar, and always worth a repeat visit, assuming you can get in the door. Helpful tip: reserve and show up early.
