Scallop Crudo, at Allen & Delancey, with Lime Vinaigrette, Pink Peppercorns, Shiso, and Trout Roe.
The restaurant Allen & Delancey's (115 Allen St. at Delancey) newly installed chef Ryan Skeen tells Grubstreet why things didn't work out at Irving Mill and explains that he's happy to be doing things on a smaller level. He says, “It’s a lot of work but it’s comfortable. Everything is organic — it’s all in-house. Plus, it’s got more personality." He also says he's happy to be focusing less on pork and more on pasta. You can see the new menu in a vivid slideshow illustrated for Grubstreet here.
