This was in the New Yorker a few months ago:

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"Callinectes Sapidus" is an American delicacy. These creatures turn their coats around as politicians do, once a year though. At around the first full moon of May they are getting soft. Not less. And if you are a nutrition freak, note that they provide per 100gr, 18.1% of calories, 1.1% fat, .32% omega-3 (nether heard of them). I don’t know what happened to the 48.2% remaining…Maybe in the sauce. Soft Shell Crabs are making a seasonal return to Pierre’s!! For the month of May and June, soft shell crabs will be served as an appetizer or entrée. Pan seared in olive oil, with a mild red pepper sauce as dressing and some shoestring potatoes on the side. Also back for the summer season: beef filet tartare, tuna tartare, gazpacho, seafood bisque, filet of beef and steak of tuna with Tabouleh salad.

Jody Carlson and her trio will serenade us on a new schedule. They will play every Tuesday night from 7 to 9 pm.
And the Jazz goes on every Sunday night also from 7 to 9 pm.
May 4th Dennis Raffelock http://myspace.com/dennisraffelock
May 11th Vanessa Trouble http://www.vanessatrouble.com/
May 18th Dennis Raffelock
May 25th Memorial Day Week-end Reservation Reservation!!!
June 1st Vanessa Trouble

Save the date:
Artist Richard Hubner does it again!
This time he will show us stylized contemporary landscapes of the local areas, in acrylic, paper and charcoal. The show is from April 30th until May 28th.
The opening is on Saturday, May 10th from 3 to 6 pm.

Little reminder: Pierre’s is open 7 days, 52 weeks, 365 days…

• Petit dejeuner continental (croissants, coffee…) starts at 8 am and the patisserie is opened all day long.
• Lunch/brunch starts at 11 am until 5 pm
• Dinner starts at 5 pm until 10 pm and midnight on weekends.

This is what they say about Pierre's:

Hampton Cottage & Garden:
Happy-go-lucky proprietor Pierre WEBER is serious about his food, but loves to party as well. He's made this place handsome and popular year-round. So much so, he keeps the place open until midnight on weekends to accommodate the young crowds that dine and party here. Lunch is quieter and offers haut dining at bargain rates.

Hampton Magazine:
Pierre's restaurant is a favorite. It is hard to say which is more irresistible, the authentic French bistro fare ot the incorrigibly flirtatious owner.

New York Time:
A French bistro specializing in seafood is a perfect fit for the Hamptons. That casual bistro atmosphere and emphasis on the local bounty are just what summer vacationers on the East End are looking for. Seafood sparkled, especially the oven-roasted cod in a lemon-white wine sauce. The Salmon Tartar and the pan-roasted sea scallops were winners. The best dessert was the Pavlova…

Time Out:
Of course size matters in the Hamptons, but proportions are just as important, and those at Pierre's are perfect: equal parts groovy bar lounge and formal dining area…

Newsday:
The kitchen is eclectic and is all expertly served by a young crew. Butcher paper protects the tablecloths. That's a practical concern. There will be a lot of sharing and passing of plates. Pierre's does well with a very satisfying pasta course: linguini tossed with fresh cockles, littlenecks and razor clams in a sauce of white wine lemon and garlic…

Long Island Wine Gazette:
Highlights from the entrée menu include oven roasted local cod with lemon and white wine, hanger steak with shallots and red wine sauce with gratin Dauphinois, grilled or steamed lobster…

The East Hampton Independent:
Pierre's is now servinf lunch on Thursday Friday Saturday and Sunday. Sample lunch items include Eggs Benedicte, quiche Lorraine or Chicken paillard BLT…

Dan's Paper:
Look for Pierre's to be a bar scene on weekends too, they'll serve dinner late and the bar will stay open until 4 am.

The Easthampton Star:
The ambiance is relaxed with a definite European touch.

Hampton Magazine:
For those with a passion for poisson, this brand new bang-up is ferociously fresh. Owner Pierre Weber celebrates the flavors of local catches with light flavorful offerings like steamed lobster with Long Island sweet corn and pan roasted sea scallops with charred grapefruits.
On weekends the bar features live music and stays open until 4 am.

Hamptons Cottages and Gardens:
You'll find a busy (sometime frenetic) bar scene on Friday and Saturday night