A Look at Ryan Skeen’s New Allen & Delancey Menu


Chef Ryan Skeen has given Grub Street an illustrated peek at his new menu at Allen & Delancey. Skeen will be focusing more on pasta and less on the nose-to-tail cooking that earned him a devoted following at his previous place of employment, Irving Mill. That said, the menu will offer plenty of pig parts, like loin, belly, and blood for porchetta and a baby pig’s head for the bar menu’s terrine. One thing it won’t offer? A burger: Though Skeen arguably helped catalyze the burger craze with his work at both Irving Mill and Resto, he tells GS that he “needed a break from the burger.”