On June 10 th, he opened a restaurant Southold Social on Main Road just past the cluster of stores geared to appeal to locals with a something for everyone menu including steamed mussels in a spicy marinara, black squid ink linguine with shrimp, parsley and lobster bisque, crisp half Marrakesh chicken with raisins, olives, cured lemon and harissa and a lobster roll that gets its flavor from pure lobster, not mayonnaise. A standard bearer on The East End, the North Fork Table and Inn is an intimate, historical property that features a world-class dining experience and four. 2, 2006, article in The New York Times with the headline.
Early in my career, I spent summers working on Long Island and am excited to return, said Fraser in a statement. Perhaps the definitive historical record that the North Fork’s emerging status was being measured in caviar came in the form of an Aug. When North Fork Table & Inn reopens in the spring, it will be under new ownership, including Michelin-starred chef, John Fraser, his Manhattan-based hospitality group, JF Restaurants, and unnamed local investors. North Fork Table & Inn AMERICAN ( GOOGLEMAP 63 Main Rd, Southold 3-course set menu 70 h5:30-8pm Mon, Thu & Sun.
Locals line up for his pastries at Southold General-almond and chocolate croissants, artisan muffins, peach and pear tarts among them-along with sandwiches such as Black Angus steak and porchetta with broccoli rabe and fontina and salads such as a classic Niçoise, most prepared from local ingredients. North Fork Table & Inn in Southold had opened to rave reviews, including the top rating in the Zagat guide for any restaurant on Long Island. Figuring in significantly to the culinary status is the presence of James Beard Award winning French pastry master and chef Francois Payard, who previously operated Payard Patisserie in New York following stints at La Tour d’Argent and Lucas Carton in Paris and Le Bernardin and Restaurant Daniel in New York.
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