Eye Candy: Deviled Eggs with Lobster Bottarga

Jason Weiner’s unpretentious, ingredient-focused cuisine shines at New York City's L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. 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. During his seafood-centric Beard House dinner, Weiner and his colleague David Belknap served these decadent deviled eggs with lobster bottarga during the reception. We're always fans of a good deviled egg (as was James Beard himself—he famously cited it as his one of this all-time favorite party foods), but the vibrant color and luxurious cured lobster roe made these canapés a delight for both the palate and the eyes. 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Clay Williams. 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.