From Chef Jason, of Almond Restaurant:

The Montauk Retreat

When we have a day off, we're going out to Montauk to visit Shark Bar. Our friend Andrew Mahoney, who was a chef here for a number of years when he was younger, runs it.

It's our go-to when we want to get out of Bridgehampton and feel like we're on vacation for the day. We'll drive out to Napeague and have lunch or early dinner there.

Chef's Technical Mastery

Andrew does something in the tradition of seafood shacks, but there's also a lot of care and whimsy in his food. He's a great technician of a very high order.

The calamari salad is awesome — he gets his calamari from Pete Haskell, too. It's similar to something we worked on together here at Almond, but a little different.

Sweet Nostalgia

His Frozen Snickers and Strawberry Shortcake Bar are amazing, too.

Inside Tip 🪄

Chef Jeremy Blutstein's wife, Jeanne, is the bartender there and put together an amazing cocktail program. And yes, they have the infamous BBC from old Cyril's.

Contact

🌐 Shark Bar

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

@sharkbarmontauk / Instagram