Seasonal, Local, Artisanal French Bistro @2001
Chef-Proprietor - Jason Weiner defines local & sustainable on the East End
Proprietor Eric Lemonides - believes service should be professional & approachable
A bit of Almond History ‘The Un-Hamptons’
Serving Dinner Only Menu
Reservations Available 2 Weeks in Advance
1 Ocean Road Bridgehampton NY 11932
Please Call - 631-537-5665
You can also find Almond at Facebook & Instagram & Zagats
Almond Restaurant & Bar with Sidewalk Seating
The Dinner Menu at Almond is everything a Bistro should be and a lot more. Meatless Mondays is a welcome and unexpected twist on the traditional Raw Bar, Plats Du Jour and uber-local sourced food. You just have to love a restaurant that nick-names it’s food, giving credit to the growers, fisherman and makers. After all if you don’t start with the very best, why bother! At Almond they bother!
Jason, Almond & Eric in the Almond Kitchen
Artists & Writers . . . have long been a significant component of the ‘who’ that makes the East End special. That said, Almond Sigmund, Co-Owner of the restaurant, Artist, and Founder of A&W has composed a must-attend evening, an event that is truly unique. Served family style to invite interaction . . . A mushroom inspired meal may be on the evening's menu . . . Dinner being served while a storyteller or visual artist share their work . . . Quickly approaching the 50th milestone night of celebration for a community whose work honestly matters.
Kimchi Jews’ Sriracha
L&W Market . . . Great restaurants produce great markets and Almond's offshoot L & W Market is unique and among the very best. For a quick beach snack, stocking the pantry at home with excellent stuff from Kimchi Jews or provisioning a no-work dinner. you can't go wrong at L&W! Have a look at Edible Long Island and Sag Harbor Express for the details as they share the rest of the story. Have a look over here as well!
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 countries 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
- The bistro burger is so good, it should be eliminated from any competition. The special sauce cooked into the all-beef patty is likely Bordeaux.
- We are obsessive about the handmade . . . We hang our charcuterie, grind our sausage, ferment our kimchi, dry age steaks, and smoke our fish & bacon.
- Ms. Zigmund chooses people who want to share something creative, I encourage people to do something crazy or wacky.
- At Almond, “farm-to-table” has grown into 'farmers at the table.'
- My experience with Christmas had been mostly Chinese Takeout, now our Christmas Suckling Pig has become an Almond tradition.
- “We are a neighborhood place,” Mr. Weiner said. “We do some serious food, but we don’t take ourselves too seriously.”
Roast Chicken for two at Almond Restaurant
Lagniappe ‘a little something extra about Almond’ in five easy links + One!
- Almond Brothers
- Cooking with trash fish
- Love in the Time of Almond
- Manhattan to Montauk with Jason & Eric
- Jason reveals the key ingredients on the menu at Almond
- Almond: French Flair, Local Fare
This is a really long story: ‘Almond' with so many lovely twists and turns, hopefully I have captured the best of something wonderful . . . Gary
Please do check back soon, we will be sitting down at Almond for dinner with Jason & Eric, for the rest of the story!