o much negativity is associated with this dried fruit that it seems absurd to christen a resto after the much-abhorred Prunus domestica plum species. Sensorially unappealing, the liquid state of the feared wrinkled fruit haunted many a childhood nightmare for its foul taste (that could only be chugged with a pinched nose) and rapid digestive side effects that resulted from ingestion of the beverage.

With all that being said, chef Gabrielle Hamilton's menu attempts to tackle other feared meals from the American dinner repertoire that cost many a child their dessert and many a parent their patience in the battle to eat. Peas and carrots, roasted marrowbones and anchovy butter are a few samples from the mains on the dinner menu. If you still fear those classic American dishes, don’t let that deter your attempt at finally enjoying the shriveled fruit – Prune’s weekend brunch is the resto’s highlight. My recommendation: the Dutch pancakes served with blueberries, maple syrup and bacon.
-E.J.