we went the vagrancy project pop-up restaurant by chef miles thompson at the allston yacht club in echo park. it's a five-course $70 tasting. the mixologist for the project is nathan oliver, and james was probably most excited for the drinks.
nathan bottles a classic frisco, which is rittenhouse 100 rye, benedictine and lemon. i had the night's gin cocktail, which had white grapefruit and bay leaf.
before the tasting, we ordered a couple items off the bar menu: rabbit heart (chamomile, tomatillo, aji panca) and pork spleen (brown butter, bacon, thyme). i'd never had rabbit heart or pork spleen before, and i am a lover of offal, so i had to try them. i really enjoyed both; james not so much.
course one: oyster (kimchi, pied de cochon, dashi-su). the oyster was was encased in the dashi gelatin, and really freaking good.
course two: smoked trout (cherry, cress, lettuces). this was rather bitter, which i really enjoyed. i think my favorite part was that one of the salad ingredients is pieces of crispy trout skin.
course three: scallop (hibiscus, sword lettuce, plum). this was really good, but maybe my least favorite. i think i tend to like scallop raw, or just seared and minimally seasoned, that having all the sauce was just a little weird for me.
course four: john dory (boba, miso, shiitake). i loved this. the boba miso "risotto" was savory and tender and really good. and the candied shiitake mushrooms were awesome with the fish.
course five: cheesecake (walnut, maple, sour cream). i was too full to finish this, but i ate all of the "crust" and the sour cream topping was just really good.
obviously, i loved the meal. definitely a lot of interesting and different flavor profiles and textures.
the full flickr photoset can be found here.
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