Located just steps away from the American Museum of Natural History and Central Park on Manhattan’s Upper West Side, Dovetail offers an intimate dining experience showcasing Chef John Fraser’s award-winning contemporary American cuisine and creative use of seasonal, farm-fresh ingredients. Dovetail has been recognized with numerous accolades over the years since its opening, including Wine Spectator’s prestigious Award of Excellence, three stars from The New York Times and has consistently earned a Michelin Guide star since 2011.
Dovetail seats up to 82 guests in its main dining room, 19 at the bar, and 21 in the private dining room on the lower level. We welcome private events and also provide off-site catering.
Dovetail serves dinner 7 days a week. We offer vegetarian and vegan menus every night of service. Join us on Monday evenings for our vegetarian prix fixe and on Sundays for our Sundae Suppa prix fixe.
CHEF JOHN FRASER
Since opening Dovetail in 2007, Chef Fraser has received a myriad of accolades from critics including three stars from The New York Times and a coveted Michelin star, consecutively since 2011.
Chef Fraser formally began his culinary career in Los Angeles and refined his fine dining expertise under the mentorship of Thomas Keller at The French Laundry in Napa Valley. He then broadened his perspective on global haute cuisine with a move to Paris to cook at the revered Taillevent and Maison Blanche.
Back in New York, Fraser became the Executive Chef at Compass where he was awarded two stars by The New York Times. In 2006, he was named one of only four young chefs to watch in America by Esquire magazine.
Since opening Dovetail in December 2007, Chef Fraser has received a myriad of accolades from critics in New York Magazine, The New York Observer, The New York Daily News, Time Out, and Crain’s New York Business. He was also the winner of Star Chef’s New York Rising Star Award in 2008.
John Fraser, Executive Chef/Proprietor
David Gagnon, General Manager
Amy Racine, Beverage Director
Stanley Michalski, Chef de Cuisine
Billy Hannon, Service Manager & Private Events