Displaying all articles tagged:

Dovetail

Most Recent Articles

No Mo’ Momo

Plus, Ko is conspicuously absent in 'Travel & Leisure''s list of Top 50 new restaurants.

By Daniel Maurer

Dovetail Does Lunch

After launching brunch, the restaurant will now be open weekday afternoons.

By Daniel Maurer

Lowbrow Brilliant

Dovetail's pastry chef, Vera Tong, gets inspiration from … um … Wonder Bread?

By Daniel Maurer

Chefs Love What Mom Used to Make

We asked a handful of chefs which childhood dishes they remember most fondly and which ones, if any, they’ve reinvented as their own.

Bar Boulud, Loved at Last; Cuozzo Not on the Dovetail Bandwagon

“It's a new era, and Bar Boulud belongs to it.” That's why, even though the hot items are mostly “snoozers,” the restaurant deserves two stars. Another Zeitgeist review from Frank Bruni. [NYT] Steve Cuozzo doesn't give out stars, but if he did, he wouldn't be giving three to Dovetail, whose stellar critical reception he recapitulates in a forceful, acerbic review. “The Times' Frank Bruni, who found 'drab' décor at Anthos a reason to deny that truly original, forward-Greek place three stars, overlooked Dovetail's butt-ugly brown palette to exult over the likes of — holy cow! — monkfish and lobster on the same plate.” [NYP] Writing on his GQ blog, Alan Richman obliterates Brasserie Les Halles, but why? Who was thinking about it, anyway? And who thought it was good? The review seems conceived as a blow against Tony Bourdain, but it does him no harm. [GQ]