Open late Fri.-Sat.
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Pierre's Restaurant Review: Your host extraordinaire is Pierre Weber, a fifth generation baker from Alsace. Surrounded by white and yellow hues, he welcomes diners for breakfast, lunch, dinner or just a glass of golden Riesling with a raspberry tart. Décor suggests St. Tropez meets South Beach, but the food blends French terroir with a Hamptons waistline. After a jog on Ocean Road, it’s time for an authentic café au lait and some of the best brioche on the East End. How about a delicate thin-crust Alsatian onion tart or a traditional French onion soup before your afternoon antique hunt? Bouillabaisse is a must at dinner --- a broth perfumed with Pastis and saffron cradling fresh mussels, clams, scallops and cod laced with traditional garlicky rouille. Preface it with an endive and frisée salad with blue Fourme d’Ambert cheese, walnuts and fresh pears. Specials throughout the week include a Maine lobster fricassée, flambéed with Cognac, on Wednesdays, and an old-fashioned veal blanquette on Sundays. Fresh pastas and other selections from sea and land round out the varied and curated menu. Be sure to save room for dessert --- Weber launched a true pâtisserie within the restaurant featuring items crafted from family recipes, from a strawberry napoleon to flourless chocolate cake.