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 received three stars from The New York Times as well as its first Michelin star in 2011.
Dovetail seats up to 75 guests in its main dining room, 19 at the bar, and 20 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 and brunch on Sundays.
CHEF JOHN FRASER
Chef John Fraser’s impeccably executed menu at Dovetail has made him the recipient of the coveted Michelin star three years running. He was also awarded a prestigious three stars by Frank Bruni of The New York Times in 2008.
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
Louis Smeby, General Manager
Jaime Kaloustian, Wine Director
Steven Bloom, Service Director
Nicholas Pfannerstill, Chef de Cuisine
Jeremy Nelson, Sous Chef
Nicholas Farias-Canas, Sous Chef
Maximillian Bogenmann, Jr. Sous Chef
Italivi Reboreda, Pastry Chef