Pierre's

“My favorite ❤️ place in Hamptons. We have come for the season for almost 18 years. Today, Kelly was so great. She was very helpful with her advice with food and drinks. Thanks so much.”

“Pierre’s is a great restaurant year-round with a wide and well-crafted menu. Some of my favorites are the grilled sardines, poached salmon, and the French onion soup. Service is always friendly and attentive. A consistently wonderful dining experience”

“Pierre’s is more than just a restaurant, it’s a place filled with warmth, elegance, and emotion. I returned this Valentine’s Day and, once again, was reminded why it holds such a special place in my heart. From the romantic live jazz to the cozy, candlelit atmosphere, everything was simply perfect. The decor was festive and intimate, the staff was kind and attentive, and the energy felt timeless, like a scene from a French love story. I had the lobster — my absolute favorite — and it was exceptional. But what truly touched me was when the band started playing bossa nova just for me — a beautiful gesture because I’m Brazilian. It made the evening feel personal and unforgettable. Pierre’s is where I celebrated the night I got married, and every time I return, I feel like I’m adding another memory to a story I never want to end. It’s not just a dinner, it’s emotion, celebration, and connection. I can’t wait to come back again and again 💗”

“We invited some guests to join us for lunch and had a wonderful experience. The lunch was so delicious. The French soup was rich and very well done. The chicken was off the charts. One of the best roasts chicken I’ve had in awhile and the sauce was rich and over the top. The service was fine and they were attentive; but most of the service we received in the area people were brusque and curt. They are not as warm and welcoming as other parts of the country. I was also very appreciative that they didn’t make it difficult to bring our service dog in the restaurant. Loved the music”

“Dining at Pierre’s restaurant is less a hospitality experience and more an anthropological study in how far arrogance can carry someone in the Hamptons before basic civility finally gives out. Upon arrival, guests are apparently welcomed with the charming assumption that they are either lying or hallucinating their reservation. Even with a confirmation email in hand, the interaction reportedly required a full evidentiary hearing before Pierre begrudgingly acknowledged that, yes, the reservation system had in fact performed its singular job correctly. An apology, of course, would have unnecessarily disrupted the establishment’s carefully protected anti-hospitality brand positioning. The seating arrangement was equally memorable. Nothing says “fine dining” quite like a table wobbling like a shopping cart with a broken wheel paired with a banquette partially detaching itself from the wall. One almost wondered whether the unstable furniture was an intentional metaphor for the overall operation. Despite the restaurant being dotted with empty tables, moving guests to a functional seat was apparently considered a bridge too far. Why prioritize customer comfort when one can instead maintain an unwavering commitment to petty hostility? And then there were the bathrooms — which somehow managed to lower expectations that were already resting comfortably on the floor. Dirty, poorly maintained, and carrying the unmistakable aura of a gas station somewhere off I-95, they felt less like the restroom of a Hamptons restaurant and more like an afterthought abandoned sometime during the Bush administration. For an establishment so committed to projecting attitude and superiority, the complete disregard for cleanliness was genuinely impressive. Nothing complements inflated ego quite like overflowing trash and questionable plumbing. What makes the whole thing particularly amusing is that none of this seems remotely surprising to longtime locals. Anyone who has spent meaningful time in Bridgehampton has heard the stories. Pierre’s reputation has preceded him for years and, by all accounts, he continues to defend it vigorously. In fairness, consistency is important in branding. But the true masterpiece is not the restaurant itself — it’s Pierre’s responses to criticism online. Most restaurateurs confronted with unhappy guests attempt diplomacy, accountability, or at minimum the performance of professionalism. Pierre has instead chosen the fascinating strategy of publicly mocking customers, insulting them personally, and lashing out with the emotional restraint of a man arguing in a Facebook comments section at 1:30 in the morning. The repeated “Karen” references are especially inspired — a bold commitment to humor that peaked sometime around the second lockdown. The tragic irony is that Bridgehampton is filled with restaurateurs who actually understand the assignment. Eric Lemonides at Almond has long mastered the art of warmth and hospitality. Steve at Bobby Van’s understands that guests returning is generally preferable to guests fleeing. The teams at Dopo La Spiaggia and Dopo Il Ponte manage to accomplish the radical feat of serving good food while simultaneously treating people with dignity and respect. So yes, diners absolutely have choices out here. And perhaps that’s the point. In a town full of operators who embody class, generosity, and professionalism, Pierre continues to offer a truly unique concept: contempt as a service.”