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NYC: Dovetail (Sep. 2012): Dinner with Tad

September 18, 2012 1 comment

Authors: Victor, Monty, Steven, and Tad
Restaurant: Dovetail
Exec Chef: John Fraser
(Chef Fraser used to be a chef de partie at the French Laundry and the executive chef at Compass.)

Date: September 18, 2012

Victor’s Notes:
-The “Dovetail” name comes from the “dovetail joint”. The dovetail joint is used to join the sides of a drawer to the front, so the idea is that it joins things together. Basically, they want to bring together different cuisines and cooking styles! (Tad’s Note: Unfortunately, I have no idea how to build a drawer. But apparently the restaurant was named after it).
-We’ve been here a couple of times, but this is the first time that we bothered to actually take pictures.

Tad’s Notes:
-The others may have only been here a couple of times, but I’ve been here many more times. I’m just here to see these guys refine themselves. What a Pygmalion am I.
-This is one of my favorite restaurants because it’s really casual and close. It’s one of the few restaurants worth going to in the Upper West Side, and their dress code is just smart casual (that means jeans allowed for you Plebes).
-Despite the chef’s pedigree, it is actually surprisingly easy to get reservations here… It makes it feel less exclusive :(.

Click to see the meal!