Exceptional time at North Fork T&I. Staff were attentive and friendly — food was on point as well. Highly recommend the bread, mushroom tempora, tuna tartare, burger.
Mackenzie Beck
The owner here was inspired by a place he used to work at between NYC and Upstate NY. I would rather go there than here, even though it is hours away and costs 3-4 times more. The standards of service are not met here or even attempted. They brought me in for a shift. For the bartender to have never connected that a martini is commonly known and taught to be stronger than highballs was a bit weird. It is designed to be twice the standard pour, formally. On the bar side, it was the stickiest bar I had ever worked at, even though the closing tasks ask for bottles to be wiped each night. Hand soap was only put at the sink the day I was there. So many bottles were not front facing that it just looked thoughtless. They said after that the bussers polish the glassware, but a glass ruined by soap scum sits there with the rest and is not used because it is severely stained. So probably not being polished, and every bar I have been by can do handwashing and polishing themselves, especially if it was skipped or poorly done. To be as not busy as they are, there really is no excuse. They are giving half the amount of chicken for the same price, was the motivating speech from the chef. The bartender designs the drinks but scoffs at formal training, which would really tie in a couple of things about how to understand what ice does to a drink or how to maintain cleanliness. Also some context to different drinks, how they taste and how they change over time according to trends like their fifties era martini. It is not as much vermouth as prior eras but experts from 1950 began recommending 3.7:1 instead of 2:1 before it decreased further. The closing checklist even notes the fruit fly risk, but the bar is blissfully unaware of how to find time to do the daily tasks but cannot be redirected because they shun anyone with formal training. Syrup bottles only refilled but never cleaned or wiped down, could easily be washed each night if anyone cared.I observed quietly throughout the shift, but there was added emphasis placed around the need to ice the shaker last: shaking with ice already waters it down and is the part that waters it down the most. The shake being much longer than standard waters it much more than chilling the shaker first does. They might design it to be extra-watered down by the shakes, but at least understand that and teach it so without the concern about if the ice put in first will ruin it. There is less Cointreau in the margarita because "the drink is already sweet without it". The citrus is to neutralize the flavours of a drink. It is sweet because you added two sugar-based syrups and the Cointreau would maybe combine the drink better to be left as standard, reducing one or both syrups if it is too sweet. Formal training could only improve upon learning how a bar works, how density and mechanics affect a drink, and how to integrate the risk of mistakes such as not holding a glass over the ice bin because someone else may have to waste his/her time to help you clean it if a bottle breaks or spills. When those courtesies are overlooked, it becomes less professional.It would not be hard to start introducing the menu to people as they enter, especially with such a small menu of cocktail and wine offerings. A statement or few of each wine could be learned, but is not known by even the head bartender. Menus carelessly dropped in front of people before walking away, even sitting slanted as if it was not worth it to just have them match and orient towards the guest sitting there. I would expect better attention to service even from corporate restaurants. Texting on shift and sticky bar, not knowledgeable about drinks, but also threatened by formal training. They also refused to pay for my time, and refused to respond to the one message in which I asked about it. A lot more passion for the craft exists but not from this location.For several years, I worked with the place they emulate, on a priority team of people they choose for large event assistance. I will refer everyone I know of to that one, instead.Safety: I ho
Ajay A.
Mid-,2021 I don't remember it being that much better than the food truck, & although it was crowded we were essentially in a pretty private area. Iykyk - how good that food truck feels, midsummer, esp on a sweltering hot day.
Howard S.
Chef Fraser is an excellent chef. Excellent. He just is not a very good restauranteur. His places are never really welcoming. Overall the place is very meh. I've been to the restaurant three times. One time it was great. Another time is was mediocre (we never received our appetizers) And the last time it was down right bad. The only good thing that night was the wine and company. I don't know how the place will remain open in the future.
Chiara C.
Special and unique combinations of flavors. The tempura squash comes with a paprika dusting which really elevates the dish. The tempura was also perfectly crisp. The fish was all very fresh and the catch of the day dish comes in a really tasty and zesty broth which complements the fish very well. The restaurant seems to combine local fresh ingredients very well. Although the tuna in the tartare was very fresh and good, there was slightly too much soy sauce in the broth which made it just a bit too sweet. The duck tot is a nice idea but the caviar wasn't the beat quality. The bread should have been warmed more, the center was always cold. And the service was incredibly slow - 2 hour meal. Coziest and most elegant restaurant in the area
Michelle R.
After hearing the occasional rave review of this place from our North Fork neighbors and friends, I recently took my partner here for his birthday. The space is undeniably beautiful and was particularly cozy on a cold and quiet night like the one on which we visited. My favorite element of the decor was the use of sheep's wool- both on the seat backs, and -more interestingly- for the felted lampshades, which give off a lovely glow. The service was fine- not memorably good or memorably bad, although I will say that the server was unobtrusive and we never felt rushed (though there were plenty of open tables that night and they would have had no reason to rush us). While we waited for our meal I had a very autumnal seasonal cocktail that was good, but not particularly original or sophisticated. (However, it was relatively accurately described on the cocktail menu, so maybe it's my fault for being the kind of basic b who would order such a thing...?) The sourdough bread was good, but very, very crusty. The crustiness would have been offset nicely by some melty butter, but alas, the bread was not particularly warm and the butter was ice cold. We did the three-course dinner. For the first course I had the broken beans, which was tasty and balanced, while at the same time somewhat reminiscent of the organic microwaveable bean burritos I frequently buy at Costco. I could not decide whether this was a good or bad thing. My partner had the beef tartare which I also tasted. The beef was good, and the "jammy" egg was great, but beyond that the dish was overcomplicated somehow, thanks in particular to a condiment of some kind that reminded me of supermarket guacamole. For the second course I had the duck. When duck is an option on a menu I have a hard time NOT choosing it, because (1) I never cook duck at home, and (2) it's from Long Island and I guess I like that. The duck here was as good as I've had anywhere. There was a piece of breast and a little lollipop style drumstick piece, prepared in different ways but both cooked perfectly; the breast was appropriately pink, and the drumstick had some kind of glaze and, being smaller, was cooked a bit more, so that it had a smokiness and pleasant chewiness to it. The polenta and poached fruit were the perfect accompaniments. (My partner had the filet and thought it was just OK, so I didn't bother tasting it.) For desert we shared the sage-infused cheesecake and some assorted ice cream and sorbet. The cheesecake is a deconstructed one- not that I mind- and was rich and creamy although it did not taste noticeably sage-y to me. There were a few pieces of crispy sage on the plate, but I would have loved more. Regarding the ice cream/sorbet, the flavor we liked best was an apple cider sorbet. I generally find sorbet to be disappointing compared to ice cream, but this one was quite good. To wrap up, it half-stars were a thing I would probably say 3.5, but since they're not, I guess I'll round up to 4, mainly because of the aesthetic. The food is fine, but I don't think it's the best in the area- not by a long shot- and to be honest, we probably won't eat here again. (On that note, I should remind my partner not to make a reciprocal reservation here for MY next birthday.) However, I will admit that it's got an upscale feel that is unmatched anywhere else on the North Fork. If classy/moody/special-occasion vibes are what you're after, you will not be disappointed.
Daniel Sperling
5 stars across the board. Rooms extremely clean and well maintained. Grout in showers is perfect. All the little cleanliness things I nitpick were in tip top shape and cared for. Restaurant was AAA. Ambiance and design spectacular.
Service: 5
D BC
We had dinner at the bar (so not the fixed menu). The place is beautiful, the service was great. The food was nice, not as good as you would expect for the price it cost but the overall experience was really
Service: 5
Dana Ben Chail
We had dinner at the bar (so not the fixed menu). The place is beautiful, the service was great. The food was nice, not as good as you would expect for the price it cost but the overall experience was really
Service: 5
Loreta Moser
A fabulously magical place. It's so cozy and so beautiful here. Friendly staff. Beautiful serving of food and drinks. Dinner was wonderful. thank you very much!
All class. Good service and clean facility. Go here for special occasion as it is pricey, but they can back it up. Food was good with many options. Main dining room was quite with no kitchen clatter or loud table discussions to be heard and that’s with a full room., Well done.
Robin Yeldell
Had dinner in their very elegant dining room. Interesting menu and good drink options.Food & drinks: Great dinner and drinks.
Service: 5
A Lam
Honestly, this was one of the most spectacular meals I've ever had. I don't know who their somm is, but they're worth every penny. We were astounded by the pairings and the dishes were unbelievable and creative renderings of more common known dishes (the clams were the best "pizza" clams and the truffle beans were the best "baked beans" ever.) The wine pairings were unexpected and perfect, I loved how they even highlighted the best of LI wines, with some pairings deriving from handpicked grapes by their chef from local vineyards. Honestly, the perfection of the standard wine pairing left us with real FOMO about not getting the upgraded wine pairing. Pacing was a little off, so if you're pre-ordering a taxi, leave extra time so you're not rushed!
Paulina K
We keep coming back here because we love the ambiance, the staff, and the cocktails (the bartender is fabulous) but the food is not good. The oysters were room temperature and didn’t taste fresh, the tuna tartare had no flavor and a bizarre jelly texture… we hope they can turn it around, such a beautiful restaurant but we’re repeatedly disappointed.
Ray Thek
Made a formal dinner reservation for 4 a week in advance with a $100 down payment.Showed up, got seated at a dirty table in the bar area. Was given the wrong menu. Had requests dropped multiple times. Staff was rude and dismissive in response to us being annoyed at the experience. Not even so much as an apology (which is all I look for in these situations… I don’t need anything comped)You can’t charge $150 per person and have service like this. Plain and simple. Sadly this will be my family’s last trip to this establishment after being regular patrons.
Exceptional time at North Fork T&I. Staff were attentive and friendly — food was on point as well. Highly recommend the bread, mushroom tempora, tuna tartare, burger.
The owner here was inspired by a place he used to work at between NYC and Upstate NY. I would rather go there than here, even though it is hours away and costs 3-4 times more. The standards of service are not met here or even attempted. They brought me in for a shift. For the bartender to have never connected that a martini is commonly known and taught to be stronger than highballs was a bit weird. It is designed to be twice the standard pour, formally. On the bar side, it was the stickiest bar I had ever worked at, even though the closing tasks ask for bottles to be wiped each night. Hand soap was only put at the sink the day I was there. So many bottles were not front facing that it just looked thoughtless. They said after that the bussers polish the glassware, but a glass ruined by soap scum sits there with the rest and is not used because it is severely stained. So probably not being polished, and every bar I have been by can do handwashing and polishing themselves, especially if it was skipped or poorly done. To be as not busy as they are, there really is no excuse. They are giving half the amount of chicken for the same price, was the motivating speech from the chef. The bartender designs the drinks but scoffs at formal training, which would really tie in a couple of things about how to understand what ice does to a drink or how to maintain cleanliness. Also some context to different drinks, how they taste and how they change over time according to trends like their fifties era martini. It is not as much vermouth as prior eras but experts from 1950 began recommending 3.7:1 instead of 2:1 before it decreased further. The closing checklist even notes the fruit fly risk, but the bar is blissfully unaware of how to find time to do the daily tasks but cannot be redirected because they shun anyone with formal training. Syrup bottles only refilled but never cleaned or wiped down, could easily be washed each night if anyone cared.I observed quietly throughout the shift, but there was added emphasis placed around the need to ice the shaker last: shaking with ice already waters it down and is the part that waters it down the most. The shake being much longer than standard waters it much more than chilling the shaker first does. They might design it to be extra-watered down by the shakes, but at least understand that and teach it so without the concern about if the ice put in first will ruin it. There is less Cointreau in the margarita because "the drink is already sweet without it". The citrus is to neutralize the flavours of a drink. It is sweet because you added two sugar-based syrups and the Cointreau would maybe combine the drink better to be left as standard, reducing one or both syrups if it is too sweet. Formal training could only improve upon learning how a bar works, how density and mechanics affect a drink, and how to integrate the risk of mistakes such as not holding a glass over the ice bin because someone else may have to waste his/her time to help you clean it if a bottle breaks or spills. When those courtesies are overlooked, it becomes less professional.It would not be hard to start introducing the menu to people as they enter, especially with such a small menu of cocktail and wine offerings. A statement or few of each wine could be learned, but is not known by even the head bartender. Menus carelessly dropped in front of people before walking away, even sitting slanted as if it was not worth it to just have them match and orient towards the guest sitting there. I would expect better attention to service even from corporate restaurants. Texting on shift and sticky bar, not knowledgeable about drinks, but also threatened by formal training. They also refused to pay for my time, and refused to respond to the one message in which I asked about it. A lot more passion for the craft exists but not from this location.For several years, I worked with the place they emulate, on a priority team of people they choose for large event assistance. I will refer everyone I know of to that one, instead.Safety: I ho
Mid-,2021 I don't remember it being that much better than the food truck, & although it was crowded we were essentially in a pretty private area. Iykyk - how good that food truck feels, midsummer, esp on a sweltering hot day.
Chef Fraser is an excellent chef. Excellent. He just is not a very good restauranteur. His places are never really welcoming. Overall the place is very meh. I've been to the restaurant three times. One time it was great. Another time is was mediocre (we never received our appetizers) And the last time it was down right bad. The only good thing that night was the wine and company. I don't know how the place will remain open in the future.
Special and unique combinations of flavors. The tempura squash comes with a paprika dusting which really elevates the dish. The tempura was also perfectly crisp. The fish was all very fresh and the catch of the day dish comes in a really tasty and zesty broth which complements the fish very well. The restaurant seems to combine local fresh ingredients very well. Although the tuna in the tartare was very fresh and good, there was slightly too much soy sauce in the broth which made it just a bit too sweet. The duck tot is a nice idea but the caviar wasn't the beat quality. The bread should have been warmed more, the center was always cold. And the service was incredibly slow - 2 hour meal. Coziest and most elegant restaurant in the area
After hearing the occasional rave review of this place from our North Fork neighbors and friends, I recently took my partner here for his birthday. The space is undeniably beautiful and was particularly cozy on a cold and quiet night like the one on which we visited. My favorite element of the decor was the use of sheep's wool- both on the seat backs, and -more interestingly- for the felted lampshades, which give off a lovely glow. The service was fine- not memorably good or memorably bad, although I will say that the server was unobtrusive and we never felt rushed (though there were plenty of open tables that night and they would have had no reason to rush us). While we waited for our meal I had a very autumnal seasonal cocktail that was good, but not particularly original or sophisticated. (However, it was relatively accurately described on the cocktail menu, so maybe it's my fault for being the kind of basic b who would order such a thing...?) The sourdough bread was good, but very, very crusty. The crustiness would have been offset nicely by some melty butter, but alas, the bread was not particularly warm and the butter was ice cold. We did the three-course dinner. For the first course I had the broken beans, which was tasty and balanced, while at the same time somewhat reminiscent of the organic microwaveable bean burritos I frequently buy at Costco. I could not decide whether this was a good or bad thing. My partner had the beef tartare which I also tasted. The beef was good, and the "jammy" egg was great, but beyond that the dish was overcomplicated somehow, thanks in particular to a condiment of some kind that reminded me of supermarket guacamole. For the second course I had the duck. When duck is an option on a menu I have a hard time NOT choosing it, because (1) I never cook duck at home, and (2) it's from Long Island and I guess I like that. The duck here was as good as I've had anywhere. There was a piece of breast and a little lollipop style drumstick piece, prepared in different ways but both cooked perfectly; the breast was appropriately pink, and the drumstick had some kind of glaze and, being smaller, was cooked a bit more, so that it had a smokiness and pleasant chewiness to it. The polenta and poached fruit were the perfect accompaniments. (My partner had the filet and thought it was just OK, so I didn't bother tasting it.) For desert we shared the sage-infused cheesecake and some assorted ice cream and sorbet. The cheesecake is a deconstructed one- not that I mind- and was rich and creamy although it did not taste noticeably sage-y to me. There were a few pieces of crispy sage on the plate, but I would have loved more. Regarding the ice cream/sorbet, the flavor we liked best was an apple cider sorbet. I generally find sorbet to be disappointing compared to ice cream, but this one was quite good. To wrap up, it half-stars were a thing I would probably say 3.5, but since they're not, I guess I'll round up to 4, mainly because of the aesthetic. The food is fine, but I don't think it's the best in the area- not by a long shot- and to be honest, we probably won't eat here again. (On that note, I should remind my partner not to make a reciprocal reservation here for MY next birthday.) However, I will admit that it's got an upscale feel that is unmatched anywhere else on the North Fork. If classy/moody/special-occasion vibes are what you're after, you will not be disappointed.
5 stars across the board. Rooms extremely clean and well maintained. Grout in showers is perfect. All the little cleanliness things I nitpick were in tip top shape and cared for. Restaurant was AAA. Ambiance and design spectacular.
Service: 5
We had dinner at the bar (so not the fixed menu). The place is beautiful, the service was great. The food was nice, not as good as you would expect for the price it cost but the overall experience was really
Service: 5
We had dinner at the bar (so not the fixed menu). The place is beautiful, the service was great. The food was nice, not as good as you would expect for the price it cost but the overall experience was really
Service: 5
A fabulously magical place. It's so cozy and so beautiful here. Friendly staff. Beautiful serving of food and drinks. Dinner was wonderful. thank you very much!
Service: 5
Restaurantji Recommends
All class. Good service and clean facility. Go here for special occasion as it is pricey, but they can back it up. Food was good with many options. Main dining room was quite with no kitchen clatter or loud table discussions to be heard and that’s with a full room., Well done.
Had dinner in their very elegant dining room. Interesting menu and good drink options.Food & drinks: Great dinner and drinks.
Service: 5
Honestly, this was one of the most spectacular meals I've ever had. I don't know who their somm is, but they're worth every penny. We were astounded by the pairings and the dishes were unbelievable and creative renderings of more common known dishes (the clams were the best "pizza" clams and the truffle beans were the best "baked beans" ever.) The wine pairings were unexpected and perfect, I loved how they even highlighted the best of LI wines, with some pairings deriving from handpicked grapes by their chef from local vineyards. Honestly, the perfection of the standard wine pairing left us with real FOMO about not getting the upgraded wine pairing. Pacing was a little off, so if you're pre-ordering a taxi, leave extra time so you're not rushed!
We keep coming back here because we love the ambiance, the staff, and the cocktails (the bartender is fabulous) but the food is not good. The oysters were room temperature and didn’t taste fresh, the tuna tartare had no flavor and a bizarre jelly texture… we hope they can turn it around, such a beautiful restaurant but we’re repeatedly disappointed.
Made a formal dinner reservation for 4 a week in advance with a $100 down payment.Showed up, got seated at a dirty table in the bar area. Was given the wrong menu. Had requests dropped multiple times. Staff was rude and dismissive in response to us being annoyed at the experience. Not even so much as an apology (which is all I look for in these situations… I don’t need anything comped)You can’t charge $150 per person and have service like this. Plain and simple. Sadly this will be my family’s last trip to this establishment after being regular patrons.
Service: 1