Chef Miles Thompson, who launched The Vagrancy Project last summer, has found a permanent home in Echo Park in the building formerly occupied by Allston Yacht Club. During his twice-a-week pop-up in this very space, the former executive sous chef at Son of a Gun dazzled diners with creative and beautifully plated fare like John Dory with boba, miso, and shiitake and chorizo with grapefruit and Robiola on toast.
While the culinary residency was short lived, it managed to catch the attention of Allston Yacht Club’s owners Bill DiDonna and Charles Kelly. Allumette is a joint venture between the two seasoned restauranteurs and the young chef. Consider this pop-up completely permanent.
Allumette’s forward-thinking menu is comprised of two dozen small and thoughtful plates that fall under the categories of “Vegetable,” “Pasta,” “Fish,” “Shellfish,” “Meat,” “For Two,” and “Dessert.” Diners are encouraged to either indulge in the Chef’s tasting menu or select 4 to 6 dishes to create their own tasting experience.
I, along with my dining companions Darin, Pat, and Christina, decided to go the family-style route in order to taste as much of the menu as possible. In certain instances where a dish was literally a bite or two, we doubled, tripled, or quadrupled our order as needed.
Before diving into the food, we sampled a few cocktails crafted by Serena Herrick. I selected the “Smoking Gun” ($11), a super-strong brew comprised of Vida mezcal, Cynar, and Calisaya. Since The Astronomer wasn’t around to tow me home safely, I kept my sips to a minimum.
