I invited Sag Harbor’s greatest living puppeteer, Liz Joyce, from Goat on a Boat Puppet Theatre, to join me for dinner at Pierre’s in Bridgehampton last week. She accepted immediately.
We were seated at a booth, under a speaker that broadcast groovy tunes over us, the funky artwork for sale on the walls, the other tables and the bar.
I like the Euro-cool atmosphere at Pierre’s. I’d been there for lunch, but never for dinner. Dinner is special at Pierre’s…
We each had a Pear Martini – Pear Grey Goose Vodka, pear and nectarine. We quite liked them – they were very peary with a delightful bit of a bite of booze.
Of course the crispy baguette and accompanying butter were perfection – owner Pierre Weber… IS FRENCH.
Pierre’s Wine List contains many French options as well as selections from the West Coast, South America and local fave Wölffer. Or you could have…beer.
I started with Salad melangee et tomates a la vinaigrette maison (our server was untroubled by my ordering it as “the tomato salad”). The organic mesclun was very fresh and the tomatoes ripe. I would have happily eaten it all, but I thought it best to save some room.
Liz started with Ceviche aux crevettes et coquilles Saint Jacques – with passion fruit and avocado. She raved about it and ate those “little creatures” right up.
I ordered the Bouillabaisse Marseillaise. It was, as expected, perfect. Clams, mussels, shrimp, sea scallops and sea bass poached in a saffron and pastis broth. I lapped it and its traditional rouille up with my toasted baguettes. So good.
Liz ordered the Cotelettes d’ageau aux herbes de Provence, haricots verts et gratin Dauphinois. She glowed. She said she could taste “the sunshine and happy days in the open meadows” that her lamb had enjoyed in Austrailia. She decreed the gratin “a really yummy potato cake.”
Pierre’s is especially known for its desserts. I had the Profiteroles a la glace vanille et sauce chocolat chaud. I discovered that I’d never really had profiteroles before these…not really. So light but sturdy enough to hold ice cream. Warm chocolate sauce with just the right touch of orange and toasted almonds, oh my.
Liz clearly enjoyed her shot of espresso and Moelleux au chocolat Valrhona, glace a la vanille. Chocolate cake and ice cream, ‘works every time.
Of course Pierre has many other desserts from which to choose, including, Napoleon, Tarts, Macaroons, Pear Bourdaloue, Pave d’Alsace and his Sunflower (containing Peach, Blueberry and Almond Cream).
Everything at Pierre’s is Old World – except the jazz. What’s new? All the eggs are now organic, all the beef and lamb is grass-fed, no hormones.
Now in its second year, Pierre’s Gourmet Market next door to the restaurant can’t keep up with the demand for its lobster salad (made with cognac, tarragon, apples and “secrets”). Get in line with local kids in their pajamas – it’s become the hot spot for bedtime ice cream.
Pierre’s is both a neighborhood place and a deeply French culinary outpost.