From Our Editors
Dovetail: A User’s Guide
Michelin Star Chef | Award-Winning Wine List | New York Times Three-Star Rating | Weekly Vegetarian Menu | Hip Romantic Spot
- Appetizer: sautéed foie gras with graham cracker and huckleberries
- Entree: beef-cheek lasagna with black-trumpet mushrooms
- Dessert: bittersweet-chocolate soufflé with lemon-clove ice cream
- Sunday brunch: wild-mushroom omelet with gruyère and caramelized onions
What to Drink: Wine is the way to go, especially considering Wine Spectator has recognized Dovetail's wine list with its prestigious award of excellence. Wine director Jaime Kaloustian has engineered a diverse, but well-organized collection that spans more than 30 menu pages.
Who's Cooking: Since opening Dovetail in 2007, chef and owner John Fraser has become a three-time recipient of the Michelin Star, and even won a "New York Rising Star" award from Star Chefs in 2008.
When to Go: If you're a fan of vegetables—or just a curious carnivore—stop in on a Monday night, when chef Fraser and his staff offer a special vegetarian and plant-focused prix fixe menu.
While You're Waiting: Hang out in the bar area, which is a cozy, 19-seat spot on the other side of the softly lit dining room.
Inside Tip: To truly taste the talents of chef Fraser and his staff, opt for the chef's tasting. Though pricey, especially if you include the wine pairing, this option delivers more than a handful of dishes specially chosen and prepared at the chef's discretion.
- In 2011, renowned Big Apple food critic Adam Platt placed Dovetail at #18 in his Platt: 101 New York City's Best Restaurants list.
- The New York Times has also awarded Dovetail its hard-to-come-by three-star rating.