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Showing results for tags 'Open 7 Nights for Dinner'.
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Having heard of Prune through its chef's popular cookbook ("Blood, Bones and Butter"), I hadn't tried it before coming here on a cold, rainy Sunday for brunch this weekend. Brunch is a hard time to judge a restaurant - I'm sure the staff would rather be elsewhere and often many of the customers would rather be at home in their beds (particularly with the aforementioned weather), but the 30 minute wait outside suggested that enough people thought this was worthwhile. Sitting at the bar, the bartender was amiable and efficient and could make an excellent Southwestern Bloody Mary ($12) - one of 8ish bloody mary options on their beverage menu. Its always odd to see bars in New York line up customer orders for a half hour, just waiting to deliver our needed libations at 12:01pm due to an antiquated blue law. I ordered what was the finest Huevos Rancheros I've yet eaten - two eggs baked into the tomato/chili sauce with a light topping of white cheese, served with black beans and a little avocado ($15). +1 received what appeared to be a technically perfect omelet with cheese and bacon, though it seemed to lack a certain penache, and the +2 ordered an omelet with fried orders that looked, and I was told was, delicious. The Monte Cristo's coming out of the kitchen made me wish I'd had my cardiologist on call so I could have ordered one... All in all, a very pleasant meal that made me want to return for dinner. One note - this place is small. Small to the extent that I found my 6'3" frame grew to be uncomfortable relatively quickly. Maybe this helps turn the tables at a popular spot faster, but definitely not a location I wanted to linger after brunch. (We paid in cash as our local +2 suggested they may not take credit cards - probably worth confirming if you're planning a visit...) -
"All Aboard the Nordic Express, at Agern" by Pete Wells on nytimes.com Note: Agern (pronounced "AY-gurn' - and meaning "Acorn" in Danish) is operated by Meyers USA. Nominally, and I stress nominally, the "Executive Chef" is Gunnar Gíslason, the chef at Dill in Reykjavík. The Chef de Cuisine - the person running the kitchen - is Joseph Yardley, who comes from Acme in New York. The primary investor is the Dane, Claus Meyer, one of the founders of Noma in Copenhagen. Agern has plans to begin serving breakfast, then lunch; right now it's dinner-only, so assuming a future absence from Mr. Meyer and Chef Gíslason (probably a safe assumption), you should go *now* while they're trying their hardest to break into the New York market. Despite the hype, I see no reason to believe Agern will be anything more than an attempt to capitalize on the New York populace with the romance and mystique of Modern Scandanavian cooking - it would be one thing if Meyer and Gíslason moved to New York and set up permanent shop, but I don't see that implied at all - from my experience, what you can expect is greatness in the beginning - while they're trying to prove themselves - and then that greatness fading away over time. So go *now*.
