Allumette, the new Echo Park restaurant from chef Miles Thompson and owners Bill DiDonna and Charles Kelly, will open its doors this Thursday, January 31. The restaurant is the more permanent version of the Vagrancy Project pop-up, which also took place in the Allston Yacht Club space that Allumette is now taking over.
The 50-seat restaurant on Echo Park Avenue has been completely redesigned. Thompson will be serving a small plates menu, divided into six sections (Vegetable, Pasta, Fish, Shellfish, Meat and For Two).
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A couple of dish descriptions have been released. From the vegetable section: Carrot Salad with Sunchokes, Radishes, Pickled Turnips and Black Carrot; from the pasta section: Cavatelli with Uni Ragu, English Pea Purée, Poached Mushrooms and Fromage Noir. Cocktails will be courtesy of bartender Serena Herrick, recently of Harvard & Stone.
Thompson, who is only 24, worked at Nobu and Son of a Gun before launching the Vagrancy Project.
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