These North Fork Dishes are Warm and Fuzzy for Fall
With a touch of cool in the air, it’s almost sweater weather. And it’s definitely the weather for seeking out some of the North Fork’s cozier dishes. From pastas to tomahawk steaks to roast chickens, our favorite restaurants are overflowing with delicious dishes that are perfect for the cooler season. Our favorites marry culinary expertise with the localism for which the region is so renowned. Read on for a peek at where to eat cozily this season.
As fall draws near, there may be no cozier, warmer, or more comfortable dining room than John Fraser’s dining room at the Southold stalwart, the North Fork Table & Inn. The dark and moody interior is defined by natural wood (floors and beams) and by neutral accents. On a cool evening, almost no restaurant feels better, which is to say nothing of the food. What cozy dishes should you absolutely be ordering at this iconic restaurant? It’s wood-fired grill season at the North Fork Table & Inn, and the 36-ounce dry-aged tomahawk, served with a Bordelaise sauce and baked truffle cavatappi, is the perfect dish for the occasion.
Rib-sticking, comforting Italian food is the name of the game at this other Southold destination, Maroni (the restaurant also has a Northport outpost). When the fall weather hits, do not hesitate to head directly in for two of the signature large plates, both of which are ideal for fall. The meatless penne a la vodka is simply a slam dunk, but for those in the mood for a little extra protein, the chicken parm is a winner, too. A breaded chicken cutlet is topped with fresh mozzarella and a pomodoro sauce that is made in-house.
Even in fall, you can snag a table overlooking the water at the Halyard, in Greenport. The restaurant’s stunning view of the Sound is one of its best selling points. But don’t overlook the menu at the Halyard, either. One of the coziest dishes? The half-roasted chicken, prepared with fines herbs and a homemade chicken jus. Order the grilled broccoli rabe with Calabrian chiles on the side, or the homey glazed carrots, cooked with honey, brown butter, and white balsamic vinegar. It’s a meal that will make any autumn evening just a little bit better. (And the view of the water certainly doesn’t hurt.)
At the bistro Southold Social, fall is an ideal time to come in for the homemade pastas. The fresh house-made cavatelli, for instance, is topped with a slowly cooked veal and mirepoix ragu, the greatest antidote to any cool autumn evening. Orecchiette benefits from the traditional treatment here: Italian sausage and escarole, along with the addition of cannellini beans. And a black squid ink linguine is made impossibly rich with a lobster bisque, shrimp, and a handful of fresh parsley. There’s more to choose from, too, like ricotta gnocchi in a homemade pomodoro sauce, and linguine a la vongole. What better way to while away a fall dinner than with a big and brooding pasta dinner.
