It’s been a long journey for Chef Nate Smith from after leaving The Spotted Pig to being the owner of his own restaurant, Allswell. Lucky for me I’ve sort of been tagging along. I first met Nate Smith in 2010 at one of the Pie for Dinner events at 4 & 20 Blackbirds, it was also how I met the Elsen sisters. He told me that he was preparing to open his own place but in the meantime he was cooking at Roman’s which gave me an excuse to try the place. Then in early 2011 he helped open Dean St on Underhill and we all know how that turned out. Though I did go there for a delicious brunch before he left. Then in the Spring time he started doing pop up dinners at Veronica People’s Club and Pinkerton. And so now fast forward to late 2011 with the opening of Allswell.
Check out what I’ve eaten at Allswell so far after the jump.
Curried chicken pie
This was like a mini delicious gift. Flaky crust with curry chicken flowing out.
Fried Brussels sprouts with honey and pecorino
Brussels sprouts are the new cupcake! So far every restaurant I’ve been to that served Brussels sprouts have not disappoint and these from Allswell, fried and sweetie goodness, were mighty delicious.
Pork pate with pickled cabbage and radish sprouts
Hello pork pate wrapped with bacon. Something about pate that makes it taste so good with pickled vegetables.
Sirloin flap steak with grilled calcot onions, farro and nettles
A note to y’all, the steak comes medium rare at Allswell. So if you want it less rare (I don’t know why anyone should or want to have it any other way) make sure to tell them. Ah geez, this was good. Super beefy and salty and delicious. The farro (my new favorite grain) gave a nice crunch.
Unlike the curried chicken pie, this was filled..FILLED with meat. Yum.
Ham and vegetable stew with creme fraiche
This my friend was ONE DAMN GOOD stew. Especially on a chilly night. That extra scoop of creme fraiche really made a tasty difference.
Smoked trout with soft polenta, grilled calcot onions and meyer lemon
They smoke their own fish! This was a great light dish to eat, I think, all year round.
Sirloin flap steak with creamed onions and Swiss chard
More steak! Yes…more steak. Can’t go wrong.
Yogurt tart with honey and Maldon
Hmmm creamy and sweet, Sophie K. is a dessert genius.
Sticky toffee pudding
Another great dessert, especially with a scoop of that creme fraiche.
– Allswell, 124 Bedford Ave., Williamsburg