“I’m a type A introvert,” Chef John Fraser said, chuckling at the keenly observed incongruity—which just might be the secret ingredient to his success as a Michelin-starred chef. Indeed, it is honing in on surprising juxtapositions is what sets his dishes apart. A self-described “99 percent vegetarian,” Fraser doesn’t bristle at cooking the perfect steak or Long Island duck breast rubbed with lavender spices and paired with rhubarb. Fraser’s latest reimagining is North Fork Table & Inn (you can get that duck breast there), which reopened this summer to much acclaim.
Fraser hired Thomas Juul-Hansen who is known for the simplicity of his grandeur—more keenly observed incongruity—to redesign Table & Inn. “Thomas is an architect, so he approaches things through a lens of restoration and awakening,” said Fraser. “I wanted a wholesale new interior with respect for what was there—which is an almost