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Clam-braised hake prepared by chef Stephan Bogardus.

Watch as North Fork Table and Inn chef Stephan Bogardus prepares clam-braised hake.

The hake is a signature of Bogardus, who was mentored by the late chef Gerry Haden and is committed to honoring his legacy while also putting his on mark on the cuisine. For this recipe, he uses local fish from Southold Fish Market. The dish includes sweet potato, spelt, kale, leek, fines herb and fresh clams.

The restaurant, perennially rated number one on Long Island by Zagat, offers a three-course prix-fixe dinner menu for $70 per person and a five-course tasting menu for $125 per person.

North Fork Table & Inn is located at 57225 Main Road in Southold.