I had one long wonderful dinner there last year. Dovetail's exquisite cuisine and superb service give the lie to the notion that the Upper West Side won't support sophisticated restaurants. Hope the new team can retain the magic.
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Very talented Chef, and a nice guy I had the pleasure of serving. Wishing him well.
From what I read on the Web Site of "Dovetail", Mr. Fraser is also a partner in three other restaurants, so that his withdrawal from one enterprise should not leave him idle.
The pictures of the dishes served at Dovetail show elaborate concoctions with a whiff of what is called in French "cuisine moléculaire" -- arrangement of food in ethereal heaps or structures on the plate.
All the best to Mr. Fraser in his other ventures, and hope that the restaurant will retain its Michelin star.