The restaurant garnered plenty of attention, including positive reviews from Andrea Strong, Gael Greene and Newsday. The owners considered it, but the cost was prohibitive. Had they been renovated too, the North Fork Table & Inn would have been considered a hotel under the zoning laws, rather than a B&B, and a different set of building codes would have applied. The house actually has rooms on two levels, but alas, those on the third floor aren’t available to guests. Each room has its own bathroom, also renovated. There’s Wi-Fi access and a flat-screen TV. The four guest rooms are large, comfortable, and recently renovated. There’s a handsome bar which can also accommodate walk-ins for dinner. The dining room is elegant and upscale, if you don’t mind floorboards that creak a little bit. Both the dining room and the guest rooms are dominated by whites and light tans, with the walls mostly bare. One of the support beams was sagging.Īs of 2006, it has all been redone in an understated post-colonial austerity. The kitchen was too large, the bathrooms inconveniently located. The old building needed a gut renovation. The upstairs had been a B&B under a succession of owners, while various French restaurants had occupied the dining room. Their partners, Mike and Mary Mraz ( Hearth, Gramercy Tavern), run the front-of-house. His wife, Claudia Fleming ( Gramercy Tavern and numerous others), is pastry chef. Gerry Hayden ( Aureole, Amuse) is executive chef. It opened two years ago, after four Manhattan restaurant veterans decided they were sick of the big city.
The North Fork Table & Inn is a charming bed & breakfast on the North Fork of Long Island, with a restaurant that has food addicts buzzing.
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