Quinoa, salmon roe, ramps, black garlic. A near-vegetarian dish that’s part of Dovetail’s $52 Monday Vegetable Menu. It’s one of the best things this food critic has tried in 2013 and it highlights the type of meat-light and produce-heavy cuisine we’ll surely be seeing more of soon.
And hopefully Dovetail will work harder to ensure its service is as ambitious as chef John Fraser’s cooking. This isn’t the type of place where guests should have to hail down waiters for drinks, or where plates are crammed onto tables like they were here on a recent visit.