Almond opened in 2001 and has been local and artisanal ever since. Co-owner and Chef Jason Weiner runs the everchanging and seasonal menu as he highlights the growers, fishermen, artisans and winemakers he works with.
Co-owner Eric Lemonides and Weiner focus on ensuring their ingredients are locally sourced. In doing so, Almond has become the go-to spot for locals, celebs, tourists and other Hampton restaurant owners. The inspiration to open Almond was simple for Weiner and Lemonides. Weiner said, “My partner and I like food and people. So it made sense.”
Some signature dishes on their menu include steak fries, escargot paired with Pernod, garlic and fennel croutons and Moules Frites. Among the classic French offerings on the menu are ingredient-focused dishes that are constantly changing according to what they have access to, sometimes up to a couple of times a week during the growing season. “We cook what our friends are growing. So sometimes that leads to takes on ethnic street food and peasant cuisines. Sometimes updates on the original classic French and Mediterranean things,” Weiner said.
If you want to check out Almond in the summer, Weiner suggests the salads and the duck entrée, followed by a dessert including peaches and blueberries. He also notes anything with corn right now is going to be great. “You won’t find a more locally-focused restaurant. I’m full of self-doubt but not about that [ingredients],” Weiner said.
To view the full menu, visit almondrestaurant.com
