Echo Park's dining scene is getting yet another big boost with news that Allston Yacht Club, recently home to chef Miles Thompson's pop-up Vagrancy Project, will reopen in
January 2013 as Allumette, a brand new restaurant helmed by Thompson, complete with a new menu and a redesign of the space.
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Current Allston Yacht Club owners Bill DiDonna and Charles Kelly teamed up with the 24-year-old Thompson -- who cut his teeth at Nobu and Son of a Gun before launching the Vagrancy Project -- to create the French-inspired Allumette (the name refers to a "matchstick"-style cut in French kitchens), which wil serve a permanent home for his elevated style of cuisine.
The menu will feature 10-15 dishes each evening, each which will be portioned and priced per person, which is meant to encourage diners to create their own tasting menus out of 4-5 courses. A larger, more encompassing chef's tasting menu will also be available.
Selections will vary nightly, but planned dishes include red kuri squash with broccoli; monkfish with sour cherry, chorizo and mustard; striped bass with chard, juniper and persimmon; pork shoulder with ras el hanout, orange, and olives; and rabbit with hazelnut tortellini, rosemary and lemon. A final section will feature a few larger dishes every night, meant to be shared between 2-4 guests.
Desserts, including a cheesecake custard with salted graham cracker sable, will be on hand, as well as a cocktail menu by Harvard & Stone's Serena Herrick. Allumette plans to be open daily until midnight.