Almond Restaurant Bar with Sidewalk Seating
Jason, Almond & Eric in the Almond Kitchen
Kimchi Jews’ Sriracha
People Gathered at Almond Bar Restaurant
My Thoughts & Certainly not Your Traditional Review!
When a restaurant comes alive it is the result of three distinct components, which must all live in balance. Certainly, the combination of these elements equals much more than the sum of the parts from which they were built! The personality established by a Bistro or Brasserie is the character derived from its neighborhood. These eateries become extensions of your home, they are gracious, comforting and alluring. The professionals who take pride in providing exceptional hospitality and those who are lucky enough to enjoy that hospitality round out this delicious equation. The likes of Balthazar, Cafe Luxe, Raoul’s, The Odeon and Nice Matin are among the tried and true.
In the Hamptons, we are lucky to have the ‘groovy style’ and ‘remarkable food’ of Almond. Many wonderful Hampton evenings owe Eric and Jason a great big thank you, for the food and the friendship they share with their guests. It is rare that the three elements I mentioned above are attended to with a fine eye for detail and a distinctive level of excellence. The space, the food, and the people will make you smile, again and again!
Located in lower Manhattan on the western edges of Soho was a French Bistro owned by friends of the Lemonides family. It was at the age of 13 eating Steak Frites while sitting at the bar of La Gamelle that Eric Lemonides realized he loved restaurants and everything about them. He knew in an instant that the restaurant biz would be his home for many years to come.
Just like Lemonides, who spent time on the West coast developing his concept of laid back & cool service, Jason Weiner found his way to San Fransisco and was remarkably inspired by one of our country’s truly genuine food cities. Words like locally grown and farm-fresh were coined in California and worked their way east with chefs like Weiner. This chef defines his culinary philosophy as one of working with local farmers and understanding the true simplicity of good cooking ‘the less a chef does to fresh ingredients the better!’ Honestly . . .
Soft Shell Crabs and French Fries at Almond Restaurant
Roast Chicken for two at Almond Restaurant
Jason Weiner and Eric Lemonides at Almond Restaurant
