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
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Awards