Miles Thompson is the executive chef of Allumette in Echo Park. The young chef's an Ohio native raised in South Salem, N.Y., who worked his way up to line cook at Los Angeles' Nobu, then executive sous chef at Son of A Gun. He launched his supper club Vagrancy Project last year at Allston Yacht Club and the owners were so smitten they installed him as permanent chef of the newly renovated space.
What’s coming up next on your menu? We just put on new tilefish, shrimp-and-grits, and lamb neck that we're excited about. Next will be some form of a revised classical French game preparation featuring squab.
Latest ingredient obsession? My ingredient obsessions are constantly changing. Two weeks ago I would have said white balsamic vinegar from Modena, last week turnips from Flora Bella Farms, as of yesterday it’s mushrooms from Shiitake Happens. We are braising bunapi shimeji beech mushrooms for the uni cavatelli, frying shiitakes and mixing them with a teriyaki vinaigrette for the tilefish, pickling the namekos with smoked guanciale for the shrimp-and-grits, and pan-roasting hedgehogs for the bream.
What restaurant do you find yourself going to again and again? I always end up at Sanamluang Cafe on Hollywood Boulevard ordering the roast duck noodle soup. The broth is unbelievably delicious and as clear as any proper consommé.