From Chef Jason, of Almond Restaurant:

The Breakfast Experience

Colin Ambrose at Estia's does the best brunch. He really cares, and the crew that's been with him has been there forever. They know us, and we know them. I actually originally met Colin in San Francisco around the time he was getting ready to open Estia's.

I usually get one of his omelets or breakfast burritos. Sometimes he has a skirt steak special for brunch, like a steak and eggs. If that's on the menu, I'll grab that.

His hot sauces are also delicious but different from ours — they're traditional Mexican style with vinegar, salt, and sometimes roasted tomatillo for body.

Inside Tip  📌

Colin grows kiwis in the backyard and gives them to us — we use them for our Kimchi Jews Bulgogi Marinade. Everything's connected out here.

Contact

🌐 Estia's Little Kitchen 

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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