Join Chef Hamilton as she shares what drives a reluctant chef and her “family.”

With every chipped plate and hand-written to-do list, Gabrielle’s “presence” is all over Prune, her tiny, 30-seat East Village restaurant. Spend a day at this idiosyncratic establishment to see what drives a reluctant chef and her “family.” View the conditions of the abandoned restaurant when she first opened it in 1999 and how she breathed new life into it with a very strong perspective and personality. Gabrielle cooks Prune classics: smoky eggplant, celery salad and sweetbreads.