2468 Main St. Bridgehampton, NY 631-537-5110

Pierre's is a French bistro in Bridgehampton with

(Credit: Doug Young)

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Critic rating: 2

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Type: Bistros - Brasseries, Eclectic, French Special features: Bar scene Price range:

$$$ (Expensive)


Unlike many parts of the Hamptons, Bridgehampton's village area tends to stay fairly active year-round - and this restaurant handles a significant portion of that oft-returning crowd. It's open all year round; diners can always eat in a room of simple-but-upscale furniture warmed by colorful art. However, come the summer the storefront sidewalk welcomes a number of tables, and the space becomes a low-lit and breezy space for warm-weather dining. As for the menu, think lots of seafood-powered soups, salads, appetizers and entrées done with contemporary French flair - but if just a drink will do, Pierre's also features a list of flashy cocktails.


Mon-Thurs: 8 a.m.-10 p.m.; Fri-Sun: 8 a.m.-11:30 p.m.



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Pierre's is a French bistro in Bridgehampton with

Pierre's is a French bistro in Bridgehampton with lots of tables in front for al fresco dining, making it a popular destination for lunch. (June 22, 2010) (Credit: Doug Young)


 Pierre's has all the expected hot-weather, Hamptons' style. But the restaurant has a see-you-in-September quality, too.

Colorful artwork may remind you of the previous occupant, Lure at the Independent. But the similarities are few. The kitchen now is eclectic, with a dash of Latin, some Italian, snippets of new and traditional American, a cameo of Thai, another of French.

Chilled potato-and-leek soup, the tomato terrine with lobster and the seviche of finfish and shellfish are fine starters.

The best salad stars plump, pan-roasted sea scallops, charred wedges of grapefruit and endive, in a citrus vinaigrette.

Linguine tossed with cockles, littlenecks, and razor clams is sauced with white wine, lemon and garlic, for a tasty variation on the familiar theme.

Oven-roasted halibut with lemon and white wine is a pristine choice. You'll also enjoy filet mignon, thick and velvety, surrounded by crisp and good fries.

For dessert, skip the fancier offerings in favor of a stem glass of Campari-grapefruit sorbet.

Reviewed by Peter M. Gianotti

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