CLOSED: Allumette Me Happy
Every so often, Boss needs to sit at a really good bar. A place with strong drinks that can evolve into a three-hour meal, where the food is good enough for a formal dinner, but served in an atmosphere so casual, it feels like a local haunt.
Executive Chef Miles Thompson is 25-years-old and gives millennials something to aspire to. Co-owner Bill DiDonna and his partner, Charles Kelly, met Thompson in his living room at his pop-up restaurant, The Vagrancy Project, in early 2012. By January of 2013, their introduction had become a full-blown partnership, and Allumette opened where DiDonna and Kelly's former restaurant, Allston Yacht Club, once stood.
Thompson prepares inspired dishes that are delicate but delicious, creative but refined, and available à la carte, only at the bar. Otherwise, it's a four or five-course tasting menu, compulsory (albeit recommended) when seated at a table in the restaurant.
Bartender Serena Herrick, formerly of Harvard & Stone, is not pretentious, just precise and frankly... downright cool. She collaborated with Thompson on her assortment of gutsy concoctions; drinks like "Khaleesi" and "Gentlemen's Breakfast" exist symbiotically with Thompson's seafood tapioca Branzino, octopus confit, and gnoccetti and wood pigeon ragù.
And if that doesn't feel familial enough, co-owner Bill DiDonna wanders around the small restaurant like the crazy uncle everyone adores, whispering things like, "There is a certain satisfaction that comes with eating an entire animal whole." And just like that, the pretty little fairy squid before me was gone.
$$ (213) 935-8787 1320 Echo Park Ave Los Angeles, CA 90026
Dinner Tuesday - Saturday from 6pm
Tuesday-Saturday, 6:00pm - 7:30pm and 10:30pm-12:00pm
CRAFT BEERS $5
WINE By The Glass $6
ROTATING HOUSE COCKTAIL $7
$45, Dinner 4 courses. $35, Drink Pairing
$60, Dinner 5 courses. $40, Drink pairing
All items available à la carte at the bar.
POTATOS `A LA PLANCHA – Furikake Aioli – Parmeggiano-Regiano – Katsuobushi
POTATO CHIPS – Smoked Whitefish – Uni Cream – Chives
BABY TORPEDO ONION PANISSE – Meyer Lemon Mustard – Hibiscus Onion – Cilantro
BLUE PRAWNS – Pasilla Chile – Guanciale – Almonds
ROMANESCO – Beet Sabayon – Green Garlic – Nori Yogurt
GNOCHETTI – Wood Pigeon Ragù – Ubriacone – Crouton
SLOW-ROASTED CARROT SALAD – Winter Pear – Sunflower – Quince Vinegar
OCTOPUS CONFIT – Sweet Garlic – Burnt Cabbage – Mustard
FRIED GREEN TOMATO – Soft Egg – Pea Tendrils – Black Vinegar
*BRANZINO –Shellfish Tapioca – Fried Broccoli – Lemon
*FLAT IRON STEAK –Kiwi – Pumpkin Seed Oil – Pink Pepper
Five Course Menu Only
DARK CHOCOLATE GANACHE – Green Tea Meringue – Chicory Crisp – Brioche Cream
JERUSALEM ARTICHOKE PANNA COTTA – Dulce de Leche – Huckleberry Marshmallow – Pepitas