The dish on Long Island's restaurant and food scene.
Having suffered the loss of its executive chef and animating spirit, Gerry Hayden, The North Fork Table & Inn is nevertheless moving forward. Two months after Hayden’s death, the Southold restaurant, which earned four stars from Newsday, announced that Stephan Bogardus, who was Hayden’s chef de cuisine from 2011 to 2013, “will be returning to help us keep the dream alive.”
A year ago, the restaurant and its four guest rooms were put up for sale. The listing (asking price: $2.85 million) is still active.
Bogardus, 27, was raised in Southold and graduated in 2009 from the Culinary Institute of America in Hyde Park. He most recently had been executive chef at the Locust Hill Country Club near Rochester.ColumnStar Long Island chef dies at 50
The new chef is scheduled to begin work on the first day of Long Island Restaurant Week, Nov. 1, during which The North Fork Table will be offering a three-course menu for $27.95.
Starting on Nov. 9, the restaurant is making another big change: it’s changing its menu to a la carte. Since it opened in 2006, The North Fork Table has offered two prix-fixe menus (currently, $75 for three courses; $150 for a five-course tasting menu) and only patrons who sat at the bar could order a la carte. Now the whole dining room will have that option. The new menu has not been finalized.
The North Fork Table & Inn is at 57225 Main Rd., Southold, 631-765-0177, nofoti.com.