With nearly a decade under their belts in Southold, the kitchen at North Fork Table & Inn presents world-class plates from the impressive Amuse-bouche to dessert. Highlights include a pristine fluke and grapefruit sashimi, which illustrate Chef Hayden’s unwavering commitment to the highest quality seafood. If the short ribs are offered when you’re there, try them! They’re prepared with organic beef sourced from the McCall Farm on the North Fork. The beet salad has never been equaled, another arrow pointing to the kitchen’s connections to the top growers along Route 25.
Another of Manhattan’s best service directors, Mike Mraz, manages the service and has thoughtfully conceived the international wine list. Holding his position at the restaurant’s front door since the opening, Mr. Mraz knows his customers. He’s chosen a selection of local wines from vineyards that surround the restaurant while including an international selection, both complimenting the restaurant’s seasonal menu.
If you haven’t made the trip over to the North Fork to experience this temple of contemporary American cuisine, it’s time to book a table. And arrive hungry! Expect a prix fixe menu at $75 with a wide ranging three-course offering featuring locally sourced products. Anticipate a colorful, sumptuous starter followed by an American sized entrée. Don’t let yourself get too full because the desserts are, in and of themselves, artful inventions that will knock your socks off! One final suggestion before signing-off: if this is your first visit to the North Fork Table & Inn, don’t leave without having the doughnuts!