North Fork Table and Inn

The story

Crafted with passion, served with love

A Historic Property with Deep Roots

The building that houses North Fork Table and Inn has been welcoming guests since at least 1909, when it opened as the Sunrise Inn on Southold's Main Road. Over the following century it changed hands and identities several times before husband-and-wife chef duo Gerry Hayden and Claudia Fleming transformed it in 2006 into one of Long Island's original farm-to-table restaurants. That founding philosophy — local ingredients, seasonal honesty, no shortcuts — became the property's lasting identity.

In 2019, Michelin-acclaimed restaurateur and chef John Fraser took ownership and revitalized the historic property while staying true to that same ethos. Fraser, who earned a Michelin star for eight consecutive years at Dovetail and three stars from the New York Times, had long dreamed of opening a restaurant on the North Fork, surrounded by farms, vineyards, and fisheries. The restored second-empire countryside home gave him exactly that.

The Food

The farm-to-table American menu is built around what Long Island's North Fork produces: nearby farms, local waters, and regional vineyards all have a direct line to the plate. Chef de Cuisine Carlton Halaby executes Fraser's creative vision with precision. Signature dishes tell the story clearly — Smoked Duck Tot with Caviar, Pan-Roasted Scallops with potato galette and seaweed beurre blanc, and the Southold Mixed Grill of fresh-caught local seafood from the wood-burning hearth. Dry Aged Long Island Duck arrives with Wickham's rhubarb and polenta; a Mecox Pork Chop is finished with Deep Roots pepper romesco. Even the Two Mile Salad draws its lettuce from KK's Farms, just down the road.

Pastry comes from Corporate Pastry Chef Sofia Schlieben, whose desserts include an Espresso Martini Baked Alaska and a Warm Chocolate Cake with whiskey sea salt caramel.

The Beverage Program

Beverage Director Amy Racine leads a wine list that earned a Wine Spectator Award of Excellence — and it's easy to see why. The list features one of the most extensive selections of North Fork wines available anywhere, placed alongside a global lineup so guests can explore regional and international expressions side by side. Cocktails and non-alcoholic options follow the same seasonal approach as the kitchen.

Beyond Dinner

The inn offers four boutique rooms on the second floor, curated by Fraser and designed by Thomas Juul-Hansen, making an overnight stay a natural extension of the meal. Come summer, a Food Truck and Beer Garden opens on weekends with smash burgers, lobster rolls, and cold beers on tap — a more relaxed way to spend an afternoon before a day of wine tasting on the North Fork.