Tuesday, February 14, 2012

a prune prelude

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.


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1 comment:

  1. Poppy KFebruary 14, 2012 at 4:17 PM

    Yum - I'm not a fan either, but they look so good that I might eat those sardines. I ate at Prune years ago on a visit to NYC and have wanted to go back ever since.

    Mayhaps it's time to start hitting up my NYC friends for couch space!

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