The asking price for the North Fork Table & Inn in Southold has been reduced to $2.25 million.
The property comprises one of Long Island’s most acclaimed restaurants and four guest rooms, and sits on a 1.07-acre lot on Main Road. It first went on the market in 2014 for $3.8 million with Saunders & Associates.
The 6,500-square-foot building features a ground-level restaurant that seats more than 100 diners at a time, four second-level guest rooms and additional rooms used for offices and storage. The commercial property also includes two food trucks, one of which is situated in the parking lot of the establishment to serve takeout.
Founding chef Gerard Hayden and his wife, Claudia Fleming, the pastry chef, opened the restaurant in 2006 with partners Michael and Mary Mraz. It was the North Fork’s first true farm-to-table restaurant. Hayden died in September 2015 after a four-year battle with ALS.
Stephan Bogardus, Hayden’s chef de cuisine from 2011 to 2013, took over as executive chef two months after Hayden’s death. Bogardus retained Hayden’s elegant style and focus on local produce, but shifted away from the original fixed-price tasting menu to a more accessible a la carte menu. Earlier this year, the restaurant received 3½ stars from Newsday and was named one of Long Island’s Top 10 fine-dining establishments.
The property comes turnkey with the chef and 30 staff members.
The property’s new listing agent is Hal Zwick of Town & Country Real Estate.