Dovetail, John Fraser’s new Upper West Side restaurant, is enjoying a critical reception not seen in some time. Adam Platt’s three-star review highlighted the deconstructed muffuletta sandwich with fried lamb’s tongue. Fraser says the dish came to him in a dream but also has a more practical explanation: “Lamb’s tongue is not the easiest thing to sell, so you have to pair it with something really interesting.” As always, mouse over the different elements to hear them described in the chef’s own words.
Photo: Melissa Hom
