Signed, sealed, delivered
As an essential part of our trip to New York, I wanted to try to make a reservation at Prune, the restaurant of Gabrielle Hamilton. After watching the episode of 'Mind of a Chef' I knew she was living my dream: a small eatery with only dishes that you learned to eat - and make from home. Little to no waste and honest ingredients, eating as food is intended.
Through the website I learned that booking was not possible (especially given the Christmas period) and so we had to look for the location. With blocks of intersecting avenues and streets, it had to be a breeze to visit this restaurant. The first attempt led to a cozy cafe where we (only!) the second were to inquire about Prune. The tricky thing was in the address 54 was the house number, not the street.
When we found Prune the next day, it turned out that reservation was possible for the same evening, also the last option during our stay. The anticipation was already huge, now accompanied by hopeful expectation and above all the embarrassing feeling of being privileged. To kill the time to court, we crossed Brooklyn Bridge.
The way back to Prune was one of long steps, fast out. Nervous and tense at the same time, getting used to the unreality and taste buds that are on the rise - especially very cheerful and open to any surprise, speculating on what would be served. Start with bubbles, followed by a sublime Sancerre. As an appetizer we share this anchovies, fried and served with aïoli and a slice of lemon. The parsley - saillant detail - gets extensive attention in the Netflix series 'Mind of a Chef' as a toothbrush and scent eater at the same time. The atmosphere is optimal when we order our starters and main courses, the toko is quite full and we are part of the interior!
Opposite me, a plate of toasted bread is placed. The bread tastes and smells of hazelnut and is generously lubricated with duck liver. Again the parsley - it can not be on, and the deep, full flavors of every component of this insidiously simple looking appetizer.
