Food: ☆☆☆☆

Service: ☆☆☆½ 

Ambiance: ☆☆☆

Cost: $$$ 

Must try: Potato Gnocchi, Hamachi, Cured Carrots, Chocolate soufflé

John Fraser, the chef and owner of Dovetail, is no stranger to fine kitchens. Having worked at no less than French Laundry in Napa and Taillevent in Paris, Chef Fraser certainly has earned being at the helm of this Michelin-starred restaurant.

The Greenmarket-inspired menu at Dovetail is quite impressive. The focus is on earthy yet vibrant flavors of beautifully composed plates.

The vegetables especially shine at Dovetail where there is a fine dining menu for vegetarians. Fraser also has a “Meatless Monday” menu where one can feast on seasonal delights from the farm.

 Some of my favorites of the night were the Potato Gnocchi, the Hamachi and the Cured Carrots. Dessert does not disappoint either as pastry chef Vera Tong creates some seriously spectacular sweets. Just try the Chocolate soufflé.

 It is no wonder why Dovetail has held onto its reputation for offering reliable yet outstanding food.

 Here is some of what we ate:

 

Amuse Bouche

 

Hamachi Crudo

 

Green Apple Salad

 

Chestnut Velouté

 

Dungeness Crab Risotto

 

 

Black Bass 

 

 

Potato Gnocchi

 

 

Cured Carrots lentils, sunflower seeds

 

Leek Wellington

 

Veal Tenderloin

 

 

Pureed Potatoes

 

Desserts