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Sixty seats. That is what a full buyout of the restaurant at North Fork Table & Inn gets you, on the venue's own private events page. The North Lawn is the other end of the property, at 75 seated or up to 225 for a standing reception, with two patios at 32 and 36 seats in between. Chef John Fraser acquired the business in 2019. He is the latest owner of a house that has already been a family residence, a country inn, a hotel and two French restaurants.
This is a venue that publishes its capacities and nothing else. Every seated number on this page is first party and specific, while the price side is a blank form, so the comparison you can do from your kitchen table is a size comparison only. The one number in dispute is the big one: 225 on the venue's own page against 120 on WeddingWire, printed here as both rather than averaged.
We read both of the venue's wedding pages, its private events and history pages, then the listings on WeddingWire and The Knot. Checked September 2026. First party means the venue’s own site or rate card; marketplace means The Knot, WeddingWire, Zola, Wedding Spot or similar. Nothing here is averaged or estimated.
Ownership changed in 2019 with a closure and reopening under new management in 2020, so older recommendations describe a different team.
The building goes back to roughly 1765 to 1790, built as the Payne family residence in Second Empire style. It opened to travellers as the Sunrise Inn in 1909 under J.W. Post. Around 1949 it became the Southold Hotel under Jimmy Hallas.
Robert and Christine Hascoat bought it in 1975 and ran it as La Gazelle. In 1998 it became Coeur des Vignes under chef Arie Pavlou. The current name arrived in 2006, when chefs Gerry Hayden and Claudia Fleming established North Fork Table & Inn.
Stephen Bogardus took over as executive chef in 2015 after Hayden's death, followed by Brian Wilson. John Fraser acquired the property in 2019 and runs it within JF Restaurants. That is a documented chain of use running about 250 years, published by the venue itself, which is more history than most East End properties can show on paper.
The private events page is unusually plain about size. A restaurant buyout seats 60. The West Patio seats 32. The East Patio seats 36. The Food Truck and North Lawn combination seats 75, or takes up to 225 for a reception.
That spread is the argument for this venue. The same address handles a 32 person rehearsal dinner on a patio and a 225 person reception on a lawn, and you can see which is which before you call. Very few operators publish a seated count per space at all.
There is a real conflict here and we are not going to split it. The venue's own private events page puts the North Lawn at up to 225 for a reception. WeddingWire's listing for the same property caps it at 120 guests.
Both are printed. Neither has been reconciled by either party. The likely explanation is that the marketplace listing describes a seated configuration and the venue is describing a standing one, but that is a guess and we will not present it as fact.
If your list is over 120, this is the first thing to settle. Get the North Lawn number in writing, with the layout it assumes, and check whether the food truck footprint sits inside or outside that count.
The culinary programme is the reason the property has a reputation: multi course plated menus, family style seasonal service, wine pairings and craft cocktails, run in house. Fraser is a Michelin recognised chef and the restaurant is the business, with the events attached to it.
So the surprising line is on the private events page itself, which invites enquiries that include outside catering to use the same form. That is rare for a chef owned restaurant and it opens a door most venues in this batch keep shut.
No outside vendor fee is published against it. If you want your own caterer on the North Lawn, ask what that costs, what kitchen access comes with it and whether the bar stays in house.
Nothing about money appears on either the weddings page or the private events page. No per person rate, no site fee, no food and beverage minimum, no service charge, no gratuity policy. The route to a number is an enquiry form.
The inn is also quiet about itself. The number of guest rooms is not published anywhere on the site, which is an odd omission for a property selling wedding weekends. If you are planning to house the wedding party on site, that number is the whole plan and you will have to ask for it.
The official site runs two wedding pages at once, at /weddings/ and /north-fork-wedding-venue/, with slightly different content on each. When a venue publishes two versions of its own pitch, take the terms from whichever one your salesperson is working off and confirm the rest.
The ownership change is recent enough to matter. The business sold to Fraser's group with local investors, then closed and reopened under new management in 2020. Reviews and recommendations from before that point describe a different kitchen and a different team.
The site says it is booking through 2026 and beyond, with limited availability for peak season dates. Full buyouts and multi day wedding weekend formats are both offered. Exclusivity is not stated as a standing policy, so if you want the whole property to yourself, buy the buyout and get it named in the contract.
A 16 room East Hampton hotel whose biggest wedding space is an outdoor garden seating 110, with 48 seated indoors if the weather turns.
A 1959 inn that seats 70 indoors and 125 in the garden, with brunch wedding packages listed from $110 per person on Here Comes The Guide.
A Cutchogue winery capped at 125 guests and twelve weddings a year, with a printed site fee of $9,000 for dates from June through November.
A Great Neck hotel that takes weddings from 10 guests up to 200, with 85 rooms upstairs and no per person rate published anywhere.
Five weddings a year, a mandatory 13 room buyout for two nights, and 150 ceremony chairs included, with no published price on either of the inn's two sites.