Until recently, former Son of a Gun executive sous chef Miles Thompson worked in the shadows of chefs/restaurant owners Jon Shook and Vinny Dotolo. Thompson decamped months back to work on his own project, a restaurant called Cottage, which commenced as a series of multi-course dinners dubbed The Vagrancy Project, cooked in Thompson's East Hollywood apartment.
Thompson is now on to the second stage of his culinary timeline, a residency at Allston Yacht Club starting June 11 and running all summer. Thompson will cook a five-course taster for two seatings of 32 guests, Monday and Tuesday nights (excluding June 26, July 2, July 3), in addition to one separate dish served at the restaurant's bar. Dinner costs $70 a head with an optional beverage pairing of $50, helmed by Nathan Oliver (Harvard and Stone, ink.). Thompson explains that "there will be three fluid menus throughout the course of the summer, meaning that the core dishes will be the same but the garnishes, proteins, and portions of produce will vary depending upon what is the absolute best." Email firstname.lastname@example.org for a resy. In other news, Thompson is planning a TED talk later this year in San Francisco and he's talking to investors about Cottage.
·Miles Thompson Tests The Vagrancy Project, Eventually Hopes To Open Cottage Restaurant [~ELA~]