Chefs Jason Weiner and David Belknap with members of their team in the Beard House kitchen
Place settings at the Beard House
Deviled Eggs with Lobster Bottarga
Behind the scenes in the Beard House kitchen
Shrimp Toasts with Micro-Basil
Crayfish Corn Dogs with Tartar Sauce
Uni Panna Cotta with Hot Mustard
Montauk Pearls with Cucumber–Sake Granité
Plating hors d'oeuvres in the Beard House kitchen
Thai-Style Abalone and Geoduck Crudo with Sea Bean Tempura and Pickled Ramps
Crab Trio > Curried Jonah Crab Cocktail, Angry Crabcake, and Salt-and-Pepper King Crab
Chef David Belknap plating in the Beard House kitchen
Whelks and Frogs’ Legs with Parsley, Garlic, Radishes, and Fava Beans
Sort of a Paella > Rock Shrimp Chorizo–Stuffed Squid with Peas, Saffron Rice, and Vanilla–Clam Emulsion
Behind the scenes in the Beard House kitchen
Peanut Butter and Jelly Baked Alaska
Dinner

Under the Sea

Jason Weiner
L&W Oyster Co., NYC; and Almond, Bridgehampton, NY, and NYC

David Belknap
L&W Oyster Co., NYC

Jason Weiner’s unpretentious, ingredient-focused cuisine shines at the newly opened L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. As at Almond, Weiner’s beloved Hamptons and NYC farm-to-table mecca, the chef’s bold, locally sourced takes on classic dishes anchor this rising hot spot.

Event photos taken by Clay Williams.

Related Info:

MENU

  • Hors d’Oeuvre

    • Deviled Eggs with Lobster Bottarga
    • Shrimp Toasts with Micro-Basil
    • Crayfish Corn Dogs with Tartar Sauce
    • Uni Panna Cotta with Hot Mustard
    • Montauk Pearls with Cucumber–Sake Granité
    • Brooklyn Pilsner
    • Rum Daiquiris
  • Dinner

    • Thai-Style Abalone and Geoduck Crudo with Sea Bean Tempura and Pickled Ramps
    • Uriondo Bizkaiko Txakolina 2011
    • Crab Trio > Curried Jonah Crab Cocktail, Angry Crabcake, and Salt-and-Pepper King Crab
    • Do Ferreiro Albariño 2011
    • Whelks and Frogs’ Legs with Parsley, Garlic, Radishes, and Fava Beans
    • Ostatu Rioja Blanco 2011
    • Sort of a Paella > Rock Shrimp Chorizo–Stuffed Squid with Peas, Saffron Rice, and Vanilla–Clam Emulsion
    • Edetària Vinya d’Irto Garnaxta Negra 2010
    • Peanut Butter and Jelly Baked Alaska
    • Sixpoint Brewery Diesel

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 04.02.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
10
11
12
13
14
15
16
 
Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
17
18
19
20
21
22
23
 
Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
24
25
26
27
28
29
30
 
 
Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Kitchen Cam