Our Kitchen
The Restaurant
Our Kitchen
At North Fork Table, the menu begins with the East End: pristine local seafood, vegetables at their peak and thoughtfully sourced meats, cooked with technique and an easy sense of place.
Chef & Restaurateur
John Fraser
John Fraser is the founder, chef and restaurateur of JF Restaurants, which runs more than 15 concepts along the East Coast, from The Terrace at The Times Square EDITION and La Marchande at The Wall Street Hotel to Lilac at The Tampa EDITION and Vermilion in Boston.
Born and raised in Los Angeles, he is widely credited with redefining the role of vegetables in American dining. At Dovetail he earned three stars from The New York Times and held a Michelin star for eight consecutive years; NIX later earned a Michelin star as well. In 2019 he took over and revitalized North Fork Table & Inn, and now leads its kitchen with Chef de Cuisine Carlton Halaby.
Meet the TeamOur Vendors
The growers, fishers and winemakers who shape each menu.
From the Farms
KK's The Farm, Treiber Farms, Deep Roots Farm, Oregon Road Organics
From the Waters
Little Ram Oyster Co., Braun Seafood
From the Land
Mecox Bay Dairy, Catapano Dairy Farm
From the Vines
Macari Vineyards, Lenz Winery, Bedell Cellars