After eating in a number of NYC restaurants, I am convinced that there exists a category of chefs called the “taste blind” . The chef at Prune belongs in this category.  

 

The place has been in my hood for years, and many great palates have raved about it, so on a warm friday evening I decided to check it out.  I sat down at the short bar at the crowded restaurant, and was immediately greeted by the friendly bartender. After deliberating on a rather meat-centric   menu, I decided on monk fish liver, artichoke hearts and grilled shrimp with anchovy butter.  With the temperature bordering in the high 80’s, it was simply too hot to eat the heavy fish and meats on the menu.

 

Once dinner has been decided, the server sets down a plate of rather soggy and tasteless fried chickpeas in front of me.  This should have fore warn the meal to come, but no one goes anywhere just for the amuse right?  The monk fish liver  that followed was broiled to giving it a heavenly pudding like consistency.  Some one in the kitchen knew what they were doing. But, it was sitting in a puddle of oil with some bits of vinegar in it.  The vinegar totally faltered against the richness of the liver,  The dish was well seasoned but lacked balance.  The shrimp was also brilliantly executed, but over salted.  The artichoke heart was so oily that it should be labeled a health hazard.  

 

Dessert choices seemed so lackluster that I decided to skip it.  Judging from the heavy menu, Prune is perhaps better in the winter, although I am not very eager to find out if that is the case.  For now, I am just content to say: “II have been. I have tried, and I am not impressed.’

 

Prune

54 East 1st Street.