Inside Dovetail, chef and owner John Fraser's subdued townhouse restaurant, cream-color walls and maple panels create a warm, soothing atmosphere. The menu, which changes daily based on seasonal and available ingredients, features refined but hearty dishes. Seek solace from winter temperatures with the earthy gnocchi topped with matsutake mushrooms, poppy seeds, and lemon. Tender lamb is heightened by potatoes, artichokes, and olives. The feast continues with pastry chef Italivi Reboreda's luscious brie crème brûlée paired with buttermilk sherbet.