About The North Fork
Table & Inn
The restaurant’s menu focus is seasonally inspired featuring locally grown biodynamic and organic produce, the freshest seafood from the pristine Peconic Bay and Long Island Sound and award winning North Fork duck and beef.
Increasingly distinguished and awarded Long Island wines are highlighted on the wine list, as well as their national and international counterparts.
The inn is refurbished and operated in the tradition of the finest European and American country inns. The rooms offer a comfortable place to lay your head after dining in the acclaimed restaurant below.
About the Owners
The dessert menu is the provenance of Claudia Fleming who garnered national notice as the pastry chef of Gramercy Tavern and the prestigious James Beard Award as Pastry Chef of the Year in 2000.
WINE & BEVERAGE DIRECTOR
Mike Mraz’s lively beverage program and award winning libations provide a full range of choices for those looking to expand upon their time in the North Fork’s vineyards.
MANAGER & EVENT COORDINATOR
Mary Mraz’s attention to detail and unpretentious hospitality acquired during years at Gramercy Tavern are the benchmarks of the dining room experience.
With Chef Brian Wilson
From the Press
NEW YORK TIMES
An early-summer treat was a chilled soup of green garlic and Yukon Gold potatoes with crème fraîche, crispy shallots and potato chip garnishes. Another standout appetizer was a roasted beet salad: a mix of red and yellow cubes atop a bed of quinoa with pistachios and crumbled goat cheese on top. Everything we tried was exemplary. The dream continues.
More from the Press
Fox's Good Day New York - http://www.fox5ny.com/good-day/338445074-video
Newsday - https://nwsdy.li/2n7LZ5L
New York Times - http://nyti.ms/2CnZ5l3
Long Island Pulse - http://lipulse.com/2018/05/21/long-islands-best-summer-hotel-deals/
The North Fork Table & Inn offers a progressive American menu committed to the highest standard of culinary excellence.