Who We Are
North Fork Table & Inn is an East End restaurant rooted in the ingredients of Long Island’s North Fork. Set in a restored countryside home in Southold, the restaurant reflects its surroundings -- nearby farms, vineyards, and waters -- both in setting and on the plate.
Restaurateur & Michelin-starred Chef John Fraser and his team have revitalized the historic property and reimagined the dining experience, while staying true to the ethos he shares with founding owners. As a longstanding champion of farm-to-table philosophy, it has been John's dream to open a restaurant on the North Fork, surrounded by farms, vineyards and fisheries.
The cuisine takes the best local produce from paddock to plate, celebrating seasonality and local flavor while elevating dishes with Chef John Fraser's signature technique and creative vision. Signatures like the Smoked Duck Tot with Caviar, Pan-Roasted Scallops, and the Southold Mixed Grill reflect a balance of creativity and familiarity.
The beverage program, led by Beverage Director Amy Racine, reflects the same sense of place. The wine list features one of the most extensive selections of North Fork wines, alongside a global lineup that allows guests to explore regional and international expressions side by side. Cocktails and non-alcoholic offerings follow a similarly seasonal approach.
John Fraser
Restaurateur & Chef John Fraser made his mark on the culinary landscape by redefining the role of vegetables in American cuisine, from imaginative fine dining destinations to sentimental neighborhood restaurants. Born & raised in Los Angeles, Fraser still draws inspiration from the nostalgia of comfort food and neighborhood bars he grew up around in California. In 2007, he went from chef to restaurateur with a vision to create the entire hospitality experience founding his own collaborative and creative hospitality group, JF Restaurants, based in New York City.
Fraser’s culinary accolades include three stars from the New York Times and Michelin star for eight consecutive years of operations at Dovetail, as well as a Michelin star and two-star rating from the New York Times at NIX.