This Is TASTE 688: Gabrielle Hamilton on Writing Hard Truths and Prune’s New Era
Nov 17, 2025
Gabrielle Hamilton, chef-owner of New York's Prune and author of the acclaimed memoirs Blood, Bones & Butter and Next of Kin, dives into her deeply personal writing process and the family dynamics that shaped her latest book. She also reveals how Prune has adapted to operate as a private dining venue. Joining her is Nicola Olivieri, CEO of Italian bakery Olivieri 1882, who discusses the complexities of artisan panettone, the bakery's growth into the U.S. market, and the impact of a New York Times feature that skyrocketed their orders.
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Prune Reimagined As Private Dining
- Gabrielle Hamilton runs Prune now as a by-appointment private dining room serving groups and dinner-party style meals.
- She enjoys evolving the menu and watching guests embrace the new convivial, kitchen-centered format.
Ask Guests Before Designing A Menu
- Gabrielle asks guests about allergies, dislikes, and their hopes before designing the menu.
- She tailors the meal and avoids repeating old signature dishes to keep service fresh.
Writing Requires Re-Entering Past Selves
- Hamilton re-inhabits past selves to capture authentic memory while writing memoirs.
- She credits precise recall and Times-style fact-checking for truthful, resonant detail.
