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North Fork Table & Inn: Love, Actually — on the North Fork
North Fork Table & Inn reopens for the season with a Valentine’s prix fixe that favors craft over clichés.
In February, the light on the North Fork is special. It’s crisper and feels more real than the showy light across the water in the Hamptons. The vineyards are empty, the roads are calm, and the good restaurants start to come alive again.
This Friday, February 13th, North Fork Table & Inn is opening for the season. It’s a small sign that the East End’s more laid-back food scene is waking up.
Chef John Fraser is in charge, and his simple, ingredient-focused cooking has always been what makes the inn special. For the opening weekend, Fraser and his crew are doing a Valentine’s Day thing with a three-night dinner (February 13–15, $125 per person). It’s not just a gimmick; it’s like their best dishes dressed up for winter.
The dinner starts light with tuna tartare with radish and citrus soy. Then there are pan-seared scallops with a crispy potato pancake and seaweed butter sauce—a shout-out to the North Fork’s seaside roots. Next up is ricotta agnolotti with truffles, which is rich but not too heavy. And if you want something classic, they have steak and lobster: a small filet mignon with butter-poached lobster, a plate that feels like a party.
For dessert, pastry chef Sofia Schlieben keeps things simple. You can have warm chocolate cake with sea salt caramel or passionfruit panna cotta with rose petal jam. Amy Racine, the drink person, has also picked out some wines to go with the meal, showing that the restaurant still cares about good drinks.
At $125, the dinner fits the North Fork vibe. It’s great food in a place that’s cozy, not flashy.
If you’re planning a last-minute Valentine’s trip or just want to get out of the city, North Fork Table & Inn’s reopening has something better than just hype: reliable, quality food and the nice feeling of a restaurant coming back to life. You can make reservations on OpenTable.