Seared Scallops & Farro with Allswell Chef Nate Smith
Nate Smith is running late. I’m hovering near the bathroom at his gastropub Allswell on a weekday morning in Williamsburg, Brooklyn, while Smith plans the day’s menu. The corner isn’t the worst place to wait – it’s outfitted with natural wood and patterned Wes Anderson-lite wallpaper. But I should have seen it coming. In a restaurant where the offerings change near-daily, menu meetings take top priority.