Dovetail

Having listened to Mr. Richard Y extolling the virtues of this restaurant for the past 6 months, Dovetail became the predetermined end to an afternoon spent at the Museum of Natural History. A few short blocks from the museum, Dovetail was started 3 years ago by John Fraser whose pedigree includes the French Laundry in Napa Valley and the revered Tailevent and Maison Blanche in Paris. Chef and proprietor John Fraser has built his reputation over the years for his classical European technique and a dedication to artisanal products.

As tonight was a Monday, dinner featured a choice of vegan or vegetarian menu options besides the a la carte menu. Vegetarian options have become very 'in' in the New York restaurant scene and many quality conscious restaurants have adopted this philosophy. Hopefully this trend will lead to fresh vegetables and produce becoming more popular in grocery stores and homes across the US other than suspicious meat products, canned goods, processed foods, coke and pizza. The wine list also recognises a comprehensive sherry menu alongside an extensive by the bottle list which happily features a number of quality wines under $50.00. A restaurant for chefs, sommeliers and people that appreciate the finer details, Dovetail cannot by a margin be labelled as trendy or as a passing fancy. Where most chefs and owners pander to ratings and unconsciously let their customers or various critics dictate the tastes on their menus, Dovetail is by large an exception.

103 West 77th Street
New York, NY
Tel: 212 362-3800