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.
Michelin-starred chef John Fraser (Dovetail), along with a creative team, will change the menu and the entire decor of the restaurant every month, until the building is demolished in June. And then, it will be history.
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.
There are a lot of shows opening - and the ones I'm writing about are just the tip of the iceberg. Go out and find out for yourself. And even if you disagree with me, you're certain to find a lot you'll like.