Gabrielle Hamilton might be just as surprised as everyone else that her quirky little restaurant has such a fervid fan base, winning a James Beard award and helping her memoir, Blood, Bones & Butter, become a best seller. It shows what you can achieve when you have a real vision and aren't afraid to put your own tastes out there. She makes elemental combinations unlike any other chef: shaved celery salad with blue cheese toast, fried oyster omelet, classic New York deli egg-on-a-roll. Weekday lunches are when you can wander in. Planning ahead is suggested for dinner and brunch, however (no reservations are taken). Prune's accolades are deserved—service is pleasant, the sound level isn't deafening and there are thoughtful touches, like licorice in the shape of a Scottie dog presented with the check at brunch.