Dovetail

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Cuisine: New American Price: Expensive

  • Hours: Mon-Thu, 5:30-11pm; Fri-Sun, 11:30am-11pm
  • Public Transit and Parking: 1 to 70th St; B, C to 81st St-Museum of Natural History Street parking - Hopstop
  • Reservations: Recommended - Make an Online Reservation
  • Payment Options: MasterCard, Visa, American Express
  • Dress: Business Casual
  • Noise: Moderate to Loud
  • Seats: 80
  • Key People: Executive Chef - John Fraser; Pastry Chef - Vera Tong; Wine Director - Jennifer Lordan
  • Year Opened: 2007

Critic Reviews

New York Magazine 01/13/08

If there is cachet in having an entrance even the average Mensa candidate can't find, the new Dovetail has it. But try to find that door. It leads to deliciously complex food by chef-owner John Fraser doled out by scrupulously trained servers. - Gael Greene

New York Magazine star star star 02/04/08

Careful readers will note that this is the kind of prim, overstudied Greenmarket cooking that I spend a good deal of time ridiculing in this column. But like all high-quality chefs, Fraser has a knack for shuffling traditional, populist flavors together in ingenious ways and making them his own. - Adam Platt

The New York Times star star star 02/20/08

Both [John Fraser] and his pastry chef, Vera Tong, come at their cooking with intellect and wit, but they seldom get too cerebral, too cute. - Frank Bruni

Time Out New York Critic's Pick  

This upscale gem joins a small class of UWS restaurants that could justify a special trip uptown. Though the earth-toned look smacks of a hotel restaurant and...

The New Yorker 04/14/08

Dovetail seems at first like a version of Blue Hill transported north. - Leo Carey

Savory Member Reviews