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Chef John Fraser

Narcissa, Upon Reflection

Tarajia Morrell | Posted 05.04.2014 | Taste
Tarajia Morrell

A pierced poached farm egg poured by our server into a bowl of earthy forest mushrooms and wonderful clean chayote became a rich potage; with toast points, I'd happily eat this every day for breakfast.

How One Chef Is Moving Vegetables Center Stage

Chris Elam | Posted 05.25.2011 | Home
Chris Elam

Chef John Fraser is the chef/owner of Dovetail, awarded 3-stars by the New York Times. What really separates Fraser, for me, is his desire to encourage his diners to really think about what they're eating.