Who We Are
North Fork Table & Inn is an East End institution, celebrating the bounty of Long Island’s farm, vineyards & waterways. The restaurant is housed in a carefully preserved, historic countryside home in Southold, Long Island.
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. The menu offers a multi-tier concept, including a menu for the main dining room and outdoor patio, providing guests with the option of a three or four-course prix fixe menu. Staples include the Roasted LI Duck and the Southold Grill sourcing fresh-caught local seafood. For a more casual dining experience, guests can also dine in the bar room and choose from snacks and a limited à la carte menu.
The beverage program, led by JF Restaurants' Beverage Director Amy Racine, features a selection of classic and seasonal cocktails, beer, and non-alcoholic beverages. Amy presents a carefully curated award-winning wine list that celebrates a sense of time and place with terroir expressed in every bottle. North Fork Table & Inn offers one of the most extensive on-premise lists of North Fork Wines alongside an international list that allows guests to compare local heroes and global greats side by side.
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.