The Bodega Concept

Eric and I both grew up in Brooklyn, and we missed having a bodega around the block. Bodega culture is a big thing. We wanted to be part bodega, part retail outlet for the great condiments and things we were making at Almond Restaurant that people were asking for — can I take home some yellow sriracha mayonnaise, or sell me a jar of kimchi mayo — and also a place where people could grab lunch.

Our Brand Extension

Almond had been on the corner of Ocean Road and Montauk Highway for about 15 years. The space next door had always been underused — and when it became available, we approached our common landlord. Timing was in our favor, as we opened L&W Market in 2018. A year and a half later during COVID, a lot of restaurants were trying to turn their businesses into retail operations. We already had that going.

Basement-Made

We blew out the basement so you can go from the basement of the restaurant to the basement of the market — it's all connected. We do production for the market out of the restaurant. It's condiments, bodega essentials, and sandwiches. Now we also sell restaurant swag like sweatshirts and hats. It's fun.

Inside Tip 🪄

We open at 8am 7 days a week, and you can get anything from coffee and pastries to kimchi egg + rice as your breakfast.

In summer, we do a lot of beach grab-and-go and bento boxes for camp kids at Hayground Camp. Each one’s a little different — like the World Traveler, which might have an empanada, a bit of fried rice, some fruit, and a cookie. Some lean a little Pan-Asian, others go a totally different direction. We’re also working on a version for adults this summer — something you can grab on the way to the beach. Look out for that. 

In the shoulder seasons, we bring the market to your home, from Passover to Christmas Dinners, eight or nine holidays a year. Sign up for our mailing list and we will send our special holiday pre-order offerings — Easter, St. Patrick's Day, Thanksgiving and Purim… Everyone loves it.

Contacts

🌐 L&W Market

🌐 Almond

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.

Lead-in Image

@landwmarket / Instagram