Last Thursday, I finally had a chance to get downtown during lunchtime and check out the burger on offering at Prune. Those of you who follow food websites like Eater and Grub Street are aware that chef/owner Gabrielle Hamilton has a memoir titled Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef being released on March 1. For an excerpt, check out this link. You can also pre-order your copy of the book here.
Plain and simple, the burger ($12 and only available during lunch service) was waaaay too greasy. The English muffin (which they use instead of a traditional bun) was saturated with butter as was the patty, which is a mixture of lamb and beef (which is similarly done at M. Wells). The lamb flavor does come out and definitely gives the burger depth in flavor.
Here's the burger when it arrives (which took a bit longer than expected):
Now here's a crosscut:
As evidenced in the photo, there's serious fat drippings on the plate (not to be confused with patty juice, which there was none - though the burger wasn't dry, due to it swimming in a pool of butter). I mean, don't get me wrong...I love butter and unctuous burgers, but this was overkill. Not only that, the burger itself was bland. Concurrently, the fries (of the Mcdick's variety) were well seasoned and perfectly crisp.
Unfortunately lunch was sub-par, but I'm glad to have finally tried their burger. On that note, I would most definitely recommend stopping by for dinner service.
Change One Thing
2 years ago