Description

Since opening Dovetail in 2007, Chef John Fraser’s sophisticated Upper West Side establishment has gained a raft of recognition in the culinary world. Awarded a three-star review by The New York Times, and retaining a Michelin star since 2011, the inconspicuousness of the restaurant's design plays testament to the confidence Chef Fraser has in the kitchen, and allows the focus to be on the food.

Fraser is known for involvement in some of the world’s greatest kitchens, including the French Laundry in Napa Valley, and Taillevent in Paris. Paying close attention to detail, Chef Fraser’s menu is inventive and seasonal. He has a knack for reshuffling traditional flavors and finding ingenious ways to make them unique. The seared foie gras, for example, is an inspired bit of culinary poetic license; as monkfish liver is known as the ‘foie gras of the sea’. The prime New York strip and beef-cheek lasagne is wonderfully smoky, with charred saltiness of the sirloin complimenting the sweetness of the turnip and red wine reduction in the lasagne.

As a TRULY guest, you'll receive VIP treatment, with a complimentary tour of the Dovetail kitchen; gaining a behind-the-scenes look at these fascinating dishes, carefully chosen ingredients, and the creative nature of a Michelin-starred chef's domain. The tour will come towards the end of your meal; a seven-course dining experience which spans the best of Chef Fraser's adventurous New American cuisine.