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Allumette is on the Echo Park Avenue site of the former Allston Yacht Club, where chef Miles Thompson once had a pop-up restaurant. (Lawrence K. Ho / Los Angeles Times)
Ankimo (monkfish liver) is combined with umeboshi ponzu, sea grapes and momokochan. (Lawrence K. Ho / Los Angeles Times)
Chef Miles Thompson, in the kitchen of Allumette, is an alumnus of Nobu, Animal and Son of a Gun. (Lawrence K. Ho / Los Angeles Times)
Warm potato chips are topped with yuzu-spiked creme fraiche, a few salmon eggs and garlic chives. (Lawrence K. Ho / Los Angeles Times)
Spicy blue prawns are complemented by pork belly, white peaches and pickled wasabi in an herb salad. (Lawrence K. Ho / Los Angeles Times)
Allumette has an à la carte menu as well as a nightly tasting menu. (Lawrence K. Ho / Los Angeles Times)
Anise hyssop ricotta gnocchi includes wild boar sugo, summer squash and basil. (Lawrence K. Ho / Los Angeles Times)
Fried oysters come with kimchi ranch dressing, Asian pear mignonette and sea spinach. (Lawrence K. Ho / Los Angeles Times)
