Inside Dovetail, chef-owner John Fraser's subdued town house and restaurant, cream-color walls, and maple panels create a warm, soothing atmosphere. The menu, which changes daily, features refined but hearty dishes. Seek solace from winter temperatures with the earthy gnocchi topped with veal short-rib ragout and foie gras butter. Tender lamb is heightened by exotic Indian spices, yogurt, and winter tabbouleh. The savory feast continues with pastry chef Vera Tong's salty but sweet bacon bread-and-butter pudding.
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