Almond - Bridgehampton•Bridgehampton, NY
American•$31 to $50
Seasonal, Local & Artisanal Since 2001 Co-founder and chef Jason Weiner creates seasonally focused ever-changing menus that are guided by a market driven ethos. We highlight our personal relationships with growers, fishermen, artisans and winemakers.Our menus are artisanal and market driven featuring some updated takes on classic french/mediterannean cuisine, ethnic street food and lots of stuff in between. We are obsessive about the handmade...We hang our own charcuterie, grind our own sausage, ferment our own kimchi, dry age own steaks, and smoke our own fish & bacon.The wine list, handpicked by co-owner Eric Lemonides, offers an affordable selection of wines. Specialty cocktails, NY craft beers, and raw bar selections, along with the entire menu are available at the restaurant’s 15 seat bar.
Experiences at Almond - Bridgehampton
Experience
Copy of Artists & Writers Dinner Series no. 60
Writer Michelle Fiordaliso w/ photos by Lindsay Morris. Tuesday October 8th 630 PM Michelle’s writing and films have won numerous awards including a PEN Center USA award for literary fiction and a Gold Plaque for Best Documentary Short from The Chicago International Film Festival. Michelle has written for The New York Times, The Los Angeles Times, The Washington Post, Chicago Tribune, The Hollywood Reporter, Broadway World, Ms., and more. She is one of only a few writers who’s been published twice in the Modern Love column of The New York Times. Rejected: Essays on Belonging will be published by Henry Gray in Spring, 2024 with photos by Lindsay Morris. She lives in New York.
- Oct 8, 2024 only
- $49.00 per person
- Prepaid
Reservation
Standard Reservation
Seasonal, Local & Artisanal Since 2001 Co-founder and chef Jason Weiner creates seasonally focused ever-changing menus that are guided by a market driven ethos. We highlight our personal relationships with growers, fishermen, artisans and winemakers.Our menus are artisanal and market driven featuring some updated takes on classic french/mediterannean cuisine, ethnic street food and lots of stuff in between. We are obsessive about the handmade...We hang our own charcuterie, grind our own sausage, ferment our own kimchi, dry age own steaks, and smoke our own fish & bacon.The wine list, handpicked by co-owner Eric Lemonides, offers an affordable selection of wines. Specialty cocktails, NY craft beers, and raw bar selections, along with the entire menu are available at the restaurant’s 15 seat bar.