Chef John Fraser re-opened North Fork Table & Inn during the summer of 2020 to great acclaim. The chef, well known for his Michelin-Starred Dovetail on the Upper West Side, has redefined vegetable-forward menus within America’s dining landscape, and continues to bring culinary brilliance to the East End.
North Fork Table, located in an historic countryside inn in Southold, was originally opened in 2006 by founding owners, and farm-to-table pioneers, Gerry Hayden and Claudia Fleming. Fraser shares this same ethos, continuing the restaurant’s legacy with the farm-to-table philosophy that it is so famously known for.
There’s no better place for this than on the North Fork, surrounded by farms, fisheries, and vineyards. Since the opening of the new restaurant, Fraser continues to be a culinary leader within the community. (Note to diners: book your reservation in advance, especially on weekends).
During Fraser’s college years he worked in kitchens in Montauk including Shagwong, which introducing him to the East End’s bounty. He later trained in Paris and also cut his teeth at Thomas Keller’s French Laundry. Today Fraser’s restaurant group, JF Restaurants, includes The Loyal, 701 West, and Paradise Club in Manhattan, and has continued to expand on the North Fork with the recent opening of Southold General, a general store located at Einstein Square.
The menu at North Fork Table may be veggie-forward, but there is no shortage of options for the carnivore. You can find a spectacular peppered filet mignon. And items like the roasted Long Island duck breast, served with peach, creamy polenta, and a lavender spice rub, will satiate the most sophisticated of palates. But it’s the vegetable that is the star and never takes a back seat at North Fork Table, making each dish incredibly unique.
As a “snack” to start, the duck tot & caviar is a must-try. Smoke releases from the dish as the server removes the lid as it reaches your table — and you’ll know you’re in for a very special bite.
Other menu highlights include the seared cod, served in a broth of summer squash, pioppini mushrooms, and squash dashi. The Jamesport Farmstead hen egg is served with house-made ricotta and brown butter sweet potato. The tempura corn with Ira’s flower petals and nori is also a special dish.
North Fork Table & Inn has recently launched a new fall cocktail menu. Highlights include the Stonefruit Old Fashioned, created with Four Roses single bourbon, stonefruit cordial, and preserved peaches. There’s the Early Autumn Sour, made with Espolon Reposado, spiced maple, and egg white. And don’t miss the French Apple 75, crafted with Le Verger, ginger tea, and Prosecco.
Additionally, the restaurant has launched a Smores + Port outdoor offering, available on Sundays during dinner hours, and to order on the restaurant’s west patio. Perfect for a cozy date night in the winter months, guests can roast marshmallows over a mini bonfire for two and enjoy a s’mores set, along with a selection of port for $55. The menu includes house-made graham crackers, marshmallows, and aleppo-chocolate bark, along with the option of Port or Valrhona hot chocolate.
Over at Southold General you’ll find a curation of carefully selected goods and food items inspired by, and from, the North Fork. From your morning coffee, to fresh baked Grandma pizzas, there’s a little something for all at this new spot. You’ll find house made gelato, sandwiches, salads, and local wine and beer. The café offers a large outdoor patio, making it the perfect stop for that croissant you’re craving. Did we mention that all of the pastries are by acclaimed Pastry Chef François Payard? Run, don’t walk.
This year for Thanksgiving, Southold General will be offering an “Everything but the Turkey” a la carte menu, along with delicious pies by acclaimed chef Payard, available on Wednesday, November 24.
