okay so even though i'm not into sardines, doesn't this plate seem like the perfect bar snack? well that's what it is at downtown restaurant prune. and maybe it's the perfect prelude to prune chef gabrielle hamilton's recipe for braised chicken legs with shallots and vinegar.
i love how both dishes seem to blend savory and tart, salty and sweet, deftly and with confidence. dare i say i might try sardines in this iteration.