⚡From Brooklyn playground pals to Bridgehampton culinary co-conspirators, Jason Weiner and Eric Lemonides parlayed childhood friendship into Almond, one of East End's most endearing restaurant success stories. Here is that story, served in Chef Jason’s own words. 

A Chef’s Journey

I grew up in Brooklyn with Eric, my business partner, and Almond, my future wife. 

Eric and I have known each other since he was five and I was six, kind of forever. We lived together in San Francisco and had overlapping circles of friends. My first real job was at Regine’s in NYC, a French restaurant and discotheque, where I learned everything French. Then I ended up working at China Grill when it first opened in 1987.

Later, I moved out to San Francisco where I saw the beginning of the farm-to-table movement, and returned to NY in 1997 to open a restaurant. Eric had already been working in the front of the house in the Hamptons at a bunch of places here and had a following. 

Almond Joy

That first concept didn't work out at the time, but it was that summer I reconnected with my wife-to-be, Almond. We grew up in the same Park Slope neighborhood — I'd known her since we were teenagers. She actually had my mom as a teacher.

The crew I was working with in San Francisco was opening Aqua Las Vegas at The Bellagio, and I went out to do that. It happened that Almond was starting her masters at UNLV, so it was kind of serendipitous. We were in Vegas for three years. 

Almond Origins

Then the first spot in Bridgehampton became available. It had been abandoned for a period of time, and the rent was right. We didn't have much money — basically my bar mitzvah money and a couple bucks Eric had kicking around, and we opened in 2001.

Our original concept was a Pastis-style French bistro vibe, and that's still part of our DNA. But being out here, we've built relationships with beekeepers, cheesemakers, farmers, fishermen, and winemakers. So our focus shifted to be less French bistro forward and more about letting the ingredients guide us. So you’ll see Korean influences, Mediterranean and Italian elements, some Middle Eastern touches too. It really just comes down to what’s coming through the door.

Now, after 24 years, we've seen kids come in as newborns who end up working as hostesses for the summer. We've had longtime customers pass away and then their grandkids come in. You see a lot in 24 years.

Contact

🌐 Almond Restaurant

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

Almond Restaurant and Bar / Bridgehampton