Chef Ryan Skeen (Photo courtesy of the James Beard Foundation)
The rumors of Ryan Skeen’s imminent departure from Irving Mill have turned out to be true. The Feed got the exclusive news from the chef himself, who transformed Irving Mill into a newly interesting (and porktastic) destination when he came on board last year. His final day of service will be June 7. As a last hurrah, Skeen, along with other pig-loving chefs—Porchetta’s Sara Jenkins, Anita Lo (Annisa), and the General Greene’s Nick Morgenstern—will be cooking a Porkapalooza dinner at the restaurant on June 2, hosted by the James Beard Foundation. See more details on the meal and Skeen’s next move after the jump. Read more »
Lucky eaters who dined on chef Ryan Skeen’s Sunday-night $45 tasting menu yesterday had the opportunity to preview some of Irving Mill’s new offerings for spring. Starting tomorrow, the rest of us can see what the meat-loving toque has been up to: The menu will be all spring, all the time (um, until summer, that is). Some dishes that sound particularly appetizing: chicken thigh and liver croquettes with Camembert, fines herbes and violet mustard; lamb belly confit with spring peas, goat cheese, kumquat and grapefruit marmalade; and melted eggplant and ricotta agnolotti. Yes, we’re intrigued by how fancy it’s getting over there too. See the full menu after the jump. Read more »
Join Irving Mill every Monday through the end of April for this pretty spectacular deal, cleverly dubbed the Rye-Fecta: $15 dollars for chef Ryan Skeen’s much-praised burger, a pint of Sixpoint Righteous Rye Ale and a hit of (ri)1 whiskey. We know what we’ll be doing next Monday.… Do you?
We still love you Ryan.
In an obvious attempt to get back in our good graces (after slandering Ippudo’s untouchable Akamaru Modern ramen last week), the Glick hits and likes Ryan Skeen’s burger at Irving Mill. Perfunctory grumpiness: He “would still prefer a burger from the trifecta (Shake Shack, Burger Joint, Corner Bistro).”
Related: 100 Best Food and Drink of 2008
The cheftastic Ryan Skeen (of Irving Mill, natch) writes The Feed with news of some pretty intriguing dishes that he’s premiering on this week’s menu “leading up to our 7-course $45 chefs tasting on Sunday.” Keeping things reliably exciting (and palates challenged), behold these additions:
Grilled pig’s heart BLT
Fried sweet red shrimp from Maine with salt, pepper and kaffir lime
Roasted lamb shoulder with slow-roasted tomatoes and grilled rapini with pappardelle
And this editor’s pick:
Guinea hen and foie tortellini with guinea hen consommé, roasted escarole and black trumpets.
