Every New Yorker complaining about kitchen size and spaceÂ shouldÂ at some point venture to Gabrielle Hamilton’s Prune in the East Village and take a moment on the way to the toiletÂ to peer into theÂ minusculeÂ kitchen and be humbled. With a footprint no larger than most office cubicles, Hamilton turns out effortless, engaging dishes that make you wish you had the forethought – and the energy – to try them at home. Self-explanatory nibbles like fried chickpeas and radishes with sweet butter and kosher salt go down easy while deciding between meaty roasted marrow bones and a spatchcocked poussin. (I opt for both.) ChefÂ Hamilton knows that fat isÂ flavorÂ andÂ she’s not shy about using it liberally. The same might also be said for those no-nos butter and salt. To food Puritans – or anyoneÂ presentlyÂ caught in the austere rage for “new Nordic” – this night be a heresy. To me, however, it soothes like home,Â which, I expect, Chef Hamilton had in mind all along.