When Gabrielle Hamilton peered
out of her East Village apartment window to scan the downtown Manhattan brunch-scape in the late 90s, the view was dismal. Fantasies of leisurely Sunday mornings spent reading the paper over a much-deserved egg dish lived only in her head, as the city’s brunch offerings didn’t stray far from the standard “$12.50 for one menu item and a free mimosa,” served in a bar wreaking of the previous night’s spilled beer.

It took walking into the abandoned skeleton of a formerly beloved neighborhood bistro a few doors down for Hamilton to bring that vision to life in her own restaurant. In what she calls a “reaction to the crap I was doing for the 28 years before,” she bit the bullet when she saw the wooden banquettes, aluminum-topped bar, and floor-to-ceiling windows that separated the restaurant from the outdoor buzz. Rip out the French lace curtains, insert what she calls “some good clean New Jersey” to balance it out, and you have the backdrop for today’s Prune, which opened doors in 1999. Lunch was added to the acclaimed brunch and dinner roster just this year and has already won high praise.

CITY asked Chef Hamilton (and her entire wait staff) to tell us who exactly is thronging to Prune for brunch, what they’re most likely to order, and which Bloody Mary (served with a bottle of Red Stripe to chase, of course) they choose to wash it all down.

—KIRSTEN BOURNE

Who's BrunchingTHE GIRLS
Their Order Spicy Stewed Chickpeas: Butter-crumbed eggs, olive butter, and condiments	Their Bloody Mary Chicago Matchbox: Homemade lemon vodka, pickled brussel sprouts, baby white turnips, caperberries, green beans, and radishes
Who's BrunchingHAIR OF THE DOG
Their Order Spaghetti à la Carbonara: The Italian way to get your bacon and eggs … with pasta, and plenty of black pepper	Their Bloody Mary Bullshot: Absolut vodka, beef- bouillon, Worcestershire, and Tabasco
Who's BrunchingFAMILY AFFAIR
Their Order Lower East Side Appetizing: Beautiful smoked salmon, sturgeon, sable, and chubs from Russ & Daughters, with breads and garnishes	Their Bloody Mary Classic: Absolut vodka, celery, and lemon
Who's BrunchingEAST VILLAGE ROCKER
Their Order Youth Hostel Breakfast: Fish pastes, liver wursts, lanjaegers, and grainy breads, with butter, jam, and condiments	Their Bloody Mary Green Lake: Absolut vodka, wasabi, and a beef jerky swizzler
Who's BrunchingEUROPEAN TOURIST
Their Order Eggs en Cocotte: Coddled egg with savory chicken, buttered white toast, and mixed lettuces vinaigrette	Their Bloody Mary Danish: Aquavit, fresh fennel, and a marinated white anchovy

Photography Danielle Stingu