Chef is staying busy.Photo: Melissa Hom
In her first installment of a new series forT Magazine’s blogon chefs and restaurants, Charlotte Druckman learns Gabrielle Hamilton not only completely revamped the menu atPrune— fear not, the Triscuits and sardines still headline, as do the radishes and butter — but that the chef-owner is also finishing her highly anticipated cookbook,Prune, which Random House will publishNovember 4. Hamilton says constantly “cataloging, testing, archiving and writing down” the bistro’s classic dishes partly spurred the menu overhaul, which hasn’t changed much since the restaurant opened in 1999. New dishes include a fork-and-knife-worthy steak tartare served on Vegemite-butter-slathered brown bread with capers. Check out thewhole thing here. [NYT]
