Restaurant Review: Pierre's in Bridgehampton

How romantic is Pierre’s in Bridgehampton?

It’s French, it’s housed in an old, white building, its staff members are handsome, the fine wine flows from the cellar of over 5,000 bottles and there are colorful loafers for sale in the dining room window. This last item might not be particularly romantic—but it’s interesting.

Owner Pierre Weber sets the tone—French, modern and fun.

Pierre’s off-season prix fixe (two courses for $28; three courses for $36) attracts locals all week—and visitors every weekend.

My husband and I happened by Pierre’s on a recent Wednesday evening. It was fairly quiet so our server Bo had time to spoil us with attention.

Bo brought me a glass of Pinot Grigio to start.

The angel is in the details at Pierre’s—fleur de sel on the table and the bread and butter is elevated in that French way. In addition to the usual bread, Bo brought us a dish of salmon spread and baguette toasts.

Husband and I both ordered new appetizers—Soupe de poulet à l’Oriental en croûte for moi and Brandade de Morue for him. My soup of chicken broth, raisins, potatoes, carrots and coconut milk topped with (crunchy but delicate) puff pastry was a delight. It was very mildly curried. And Pierre’s signature bowls hold quite a lot of soup. Husband found his cod with potato purée, olive oil, garlic, crème fraîche and croutons pleasantly rich.

Next I had the simple Fettuccini à la sauce au basil to remind me of summer. The fresh pasta cooked to al dente perfection with house made pesto hit the spot.

Husband had the night’s special, which on Wednesdays is Fricassée de homard du Maine. This two-pound Maine lobster is flambéed with Cognac and tarragon and served with a side of Pierre’s addictive french fries.

Now you want to know what the specials are on the other nights of the week, right? Thursday is Hanger Steak, Friday is Bouillabaisse Marseillaise, Saturday is Pan-seared Daurade Filet, Sunday is Veal Stew, Monday is Pot au Feu de fruits de mer and Tuesday is Steamed Mussels.

Husband and I shared a Coupe Gouverneur for dessert. The fresh berries atop passion fruit coulis over fluffy, light coconut custard with a base of red berry compote provided a perfectly sweet end to our evening.

Pierre’s, 2468 Main Street, Bridgehampton, 631-537-5110, pierresbridgehampton.com.