Search the Community
Showing results for tags 'Open 7 Nights for Dinner'.
The search index is currently processing. Current results may not be complete.
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)
"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 a