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
 
 
 

November 2013

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Greenhouse Gallery Fri, 11.01.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
Wild About Game Mon, 11.04.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Enlightened Eaters Wed, 11.06.2013
 
Day of the Dead Celebration Wed, 11.06.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Beard on Books Thu, 11.07.2013
 
Best of Bentonville Thu, 11.07.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
 
Greenhouse Gallery Fri, 11.01.2013
 
Contemporary Charleston Sat, 11.09.2013
 
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Kansas City, MO Sun, 11.10.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Chefs & Farmers Celebration Mon, 11.11.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Taste of Carolina Tue, 11.12.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Beard on Books Wed, 11.13.2013
 
It’s All Greek! Wed, 11.13.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Philadelphia Thu, 11.14.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Oregon Trailblazers Sat, 11.16.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Chicago Mon, 11.18.2013
 
Italian Chic Mon, 11.18.2013
 
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Brooklyn Hot Spot Tue, 11.19.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
Evenings Afar: Australia Fri, 11.22.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
Southern Thanksgiving Feast Thu, 11.28.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
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