Our recent visit to the North Fork Table and Inn in Southhold held no expectations as we drove and parked at this quaint, roadside building just east of downtown Southhold. It was a long weekend, we made last minute plans, were excited about the prospect of eating at a beautiful inn, but had no idea that the chefs’ pedogrees and talents would bring one of the most memorable meals in our lives.
We were seated outside on the terrace, under the stars, it was a beautiful evening, mid 70s and there was a gentle breeze. After looking through the menu, we were torn on the direction we should take, and we were both very hungry. At first, we were concerned we may have overordered, little did we know what was in store for us.
After a little research I saw that the Executive Chef, John Fraser, and the Pastry Chef, Sofia Schlieben, brought unbelievable resumes to the kitchen, French Laundry and Michelin-starred French locations. My expectations heightened.
We started the evening with the Housemade Milk Bread, served with Cultured butter, and a touch of Amagansett sea salt. This was easily the best bread I have ever eaten. It was crisp on the exterior and the interior just teased you to eat more. Butter was not required for the creaminess to exude from every morsel, but just to tantalize more taste buds, a little dab of butter was brilliant.
We started with two appetizers.
As mushroom fanatics, we really wanted to try the entrée of Bucatini with foraged mushrooms, et al, and ordered the entrée-sized to share. While the menu mentioned the inclusion of roasted peppers, the kitchen decided to elevate the flavors by including tomatoes and lima beans, which both added incredible tastes and textures to complement the abundance of the small and flavorful mushrooms.
For a salad selection, we ordered the Two Mile Salad, with heirloom tomatoes, watermelon, grated Catapano summer clouds, and croutons. This was a great salad, both visually and taste-wise. The balance of the sweet watermelon chunks and the tomatoes and cheese were joined on the plate by more lima beans, which added great earthiness to the overall presentation.
My wife ordered the Maine Lobster, served in a summer tomato broth topped with thinly sliced cucumbers. The lobster was perfectly prepared and then finished with a few seconds on the grill to add just a touch of texture. The tomato broth was delectable and served as the perfect complement to the lobster.
I opted for the Tuna, which was served in a nice rectangular log with two varieties of thinly sliced radishes and topped with a house-made salsa Verde. This was a perfect piece of tuna, not a single strand of sinew and it melted in your mouth. The salsa verde added just a touch of earthiness. The radishes made for incredible and complex tasting. It was genius in its simplicity.
You must save room for dessert, and we enjoyed two of the masterful creations. The first was the Grilled Peach Crisp Sundae, which included a large scoop of vanilla ice cream sitting atop Wickham’s peaches and pecan oat crumble. The ice cream was incredibly smooth, and the peaches and the best oat crumble I have ever tasted made this a great dessert.
Even above the deliciousness of the sundae was the Warm Chocolate Cake, which might be the best version of a molten cake I have ever eaten. Accompanying the rich chocolaty-ness of the cake was Rough Rider spiked, Amagansett sea salt caramel, and a dollop of vanilla bean cream. When you first cut into the cake, you can see the ultra-rich chocolatey decadence…you finished the meal with perfection.
Service was impeccable and the setting was relaxed, inviting and romantic.
This was a perfect evening under the stars and North Fork Table and Inn is a restaurant that should not be missed.
North Fork Table & Inn
57225 Main Rd,
Southold, NY 11971
(631) 765-0177
Jfood Eats 