There's a new belly in town

Jason Weiner | Almond

Six-month-old Almond is the flourishing Manhattan spin-off of Jason Wiener's Bridgehampton French bistro. The chef tells us he is particularly interested in working with lamb saddle for its alternating layers of fat and meat, which provides the robust flavor. For the restaurant's lamb belly daube (French stew), Weiner braises the cut for four hours in orange, orange zest, star anise, red wine and marjoram—which cooks away most of the fat and connective tissues. After an overnight refrigeration, the lean, fragrant meat is cut into single portions and served over a rich broth and topped with a large sheet of saffron pasta. With its golden dome, the dish resembles pot pie a bit.

Almond (12 E. 22nd St., 212-228-7557)