We had brunch on a recent Saturday visit. The quality of the food is high and it is evident that the kitchen prides itself on this. I had the steak and eggs and it was prepared wonderfully.
While making a good scrambled eggs should not be too difficult it is too often overcooked. The eggs from Prune were light, fluffy and moist. Our side order of chick peas was also very well prepared and flavourful.
With respect to the small menu there was nothing truly innovative here and as such I thought the menu could have benefited with a few more items.
The restaurant is also very small so be prepared to be close to other patrons. The restaurant opens at 10am for brunch and I would say that by 9:45am there was a queue of about 10 or 12 people in line already. But, because the service is quick (and friendly) the wait is probably not too long if you do not get a table right away.
I would definitely return to Prune and would welcome the chance to try their dinner menu. By the way I would recommend you read chef Gabrielle Hamilton's book Blood, Bones & Butter. She is the owner of Prune and her book is a wonderful read about her journey.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.