You will nibble dust and foam but the touch is always as light as a whisk with the spotlight remaining firmly on the primary ingredients. There are elements of molecular cuisine on the menu but nothing tastes like a science experiment. Boat-to-table seafood couldn’t be any fresher, cooked in seawater that the kitchen staff collects from a nearby beach during their late afternoon break. In spring, treats like white asparagus, sweet peas and ramps announce earth’s awakening. The menu is inspired by the bounty of the East End and North Fork, with the emphasis definitively on seasonality.

The six-course tasting menu is the way to go but there’s also a three-course option or order a la carte. Pastry chef and co-proprietor Claudia Fleming won the James Beard Foundation award for Outstanding Pastry Chef in 2000 and her baking expertise continues to delight. He’s a genuine talent who cares deeply about preserving the authentic agricultural spirit of the North Fork. His personal relationships with local purveyors, farmers, fishermen and wine producers means each morsel is clean and flavorful. The ChefsĬhef Stephan Bogardus grew up on the North Fork and these roots give him a hometown edge. In the morning, explore Southold’s beaches and work off some of last night’s calories at the yoga studio just a few doors away. The hospitable young chef is committed to sourcing local so you’ll be sampling some of the freshest foods available.Īfter dinner, sleep in one of the inn’s four rooms. In the seaside town of Southold, epicurean’s flock to the North Fork Table & Inn. You’ll be transported to a coastal landscape of farm and vine, where food is made with homegrown ingredients and wine is produced at local vineyards. Looking for an easy overnight getaway? Long Island’s North Fork is just a two-hour Jitney ride away.

North fork table and inn