⚡Almond's culinary identity balances timeless bistro classics with seasonal innovation. 80% of the menu rotates based on daily ingredients from local producers. Chef Jason shares a few cooking tips on his signature dishes (mussels, roasted chicken, and escargot) that haven't changed since 2001.

The Unchanging Elements

There are definitely a few things that people would miss if we took them off the menu. The mussels haven't changed at all since the day we opened. It's really just a very hot pan and mussels with shallot, garlic, butter, parsley and white wine with a piece of grilled bread on top. A very classic bistro move that was on the menu the day we opened in 2001.

Our Roasted Chicken

We haven't changed the roasted chicken either. The chicken gets a compound butter underneath the skin, then we roast it whole, carve it off the bone and put it on the plate. It comes with hand-crushed potatoes — we bake the potatoes, crush them, add roasted garlic and a little bit of half and half and chives, salt and pepper.

The French Foundation

Escargot is another dish that's been on the menu forever. It is classically prepared. You'll notice these things that have been on the menu since day one are French bistro standards. That's what we were when we opened the door, and it's still definitely a big part of who we are.

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About

This card was written by Chef Jason Weiner, who opened Almond Restaurant in 2001 with Eric Lemonides – friends since they were six and five growing up in Brooklyn. Jason honed his craft in kitchens from New York to San Francisco to Las Vegas before settling in the Hamptons with his wife Almond Zigmund, an artist whose name and art graces the restaurant. Jason, together with Eric, have built a beloved restaurant focused on local sourcing, French bistro techniques, and unpretentious hospitality that now includes L&W Market.

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