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John Fraser

  1. openings
    How One Hypertalented Chef Shifted Gears to Become an Empire-Builder John Fraser’s latest restaurant, 701West, opens tonight in Times Square.
    By Chris Crowley
  2. first taste
    First Taste: A Celebrity Chef’s New Brasserie Already Feels Familiar Adam Platt takes a look at the new restaurant from John Fraser.
    By Adam Platt
  3. openings
    John Fraser Is Opening a Gimmick-Free Brasserie in the West Village The menu at the Loyal is familiar and creative, with gastropubby-sounding fare like bistro mushrooms with bone-marrow bread crumbs and shrimp scampi.
    By Robin Raisfeld and Rob Patronite
  4. Restaurant Review
    Nix Pushes the Vegetable-Forward Envelope While Café Altro Paradiso plays it safe.
    By Adam Platt
  5. Openings
    Potato Frybread Is Here to Dethrone Measly Toast It’s on the menu at Nix, John Fraser’s new restaurant.
    By Sierra Tishgart
  6. Reopenings
    Dovetail’s Brand-New Dishes Are Michelin-Caliber Riffs on Time-Honored “I became more interested in making the best mushroom dish or what have you.”
    By Chris Crowley
  7. Pro Tips
    Slideshow: How to Dice, Cut, and De-Heart Like a Pro The proper techniques for some particularly challenging fruits and vegetables.
    By Mary Jane Weedman
  8. Pro Tips
    Slideshow: How to Quarter, Slice, Fillet, and Shuck Like a Pro It’s no good having a wa-sujihiki knife if you don’t know how to use it.
    By Mary Jane Weedman
  9. The Dish
    How Narcissa Pastry Chef Deborah Racicot Created Her Citrus Fruit Salad It’s a superlight dessert that satisfies the sweet tooth.
    By Robin Raisfeld and Rob Patronite
  10. Openings
    What to Eat at Narcissa, John Fraser’s Restaurant Inside the Standard East It’s named after a cow on Balazs’s farm.
    By Sierra Tishgart
  11. Health Concerns
    Dovetail Latest High-End Restaurant Dealing With DOH Headaches The Michelin-starred restaurant currently has a C-level report and is awaiting reinspection.
    By Lauren Elkies Schram
  12. Appointments
    John Fraser Joins André Balazs at the Standard East Village Vegetables will take center stage.
    By Hugh Merwin
  13. Brooklyn-Bound
    John Fraser IsThiscloseto Signing a Lease in Greenpoint The Dovetail toque plans to open a more casual eatery in the hood.
    By Jenny Miller
  14. Legal Woes
    This Is What Happens When … You Screw John Fraser He’ll eat his lawyers for dinner.
    By Alyssa Shelasky
  15. Closings
    当快门周六 Amid liquor-license issues, John Fraser is “throw[ing] in the towel.”
    By Jenny Miller
  16. 弹出窗口
    A Sneak Peek at What Happens When, Movement No. 2 It’s March 1, which means a scene and menu change for John Fraser’s pop-up.
    By Jenny Miller
  17. Slideshow
    What to Eat at John Fraser’s What Happens When, Popping Up Next Week Your first look at a few of the “vaguely Scandinavian” dishes.
    By 丹尼尔·毛雷尔
  18. Chef Shuffle
    Broadway East Invites Pop-up Chefs to Pop In Ron Castellano has plans for a restaurant that will reinvent itself every three months.
    By 丹尼尔·毛雷尔
  19. Openings
    John Fraser Pops Up in Former Le Jardin Space The Dovetail chef plans a stripped-down temporary restaurant in Nolita.
    By 丹尼尔·毛雷尔
  20. The Food Chain
    John Fraser Is Seduced by the Simplicity of Scarpetta’s Spaghetti “There is a soulful element that makes me feel like I want to slurp each tangle of pasta one by one.”
    By Jenny Miller
  21. The Food Chain
    Harold Dieterle Can’t Get Enough of Dovetail’s ‘Clean,’ “He lists the ingredients, and I was like, ‘Dude, is this a dessert?’ But it’s very, very balanced.”
    By Jenny Miller
  22. How Do You Make That?
    How to Make Dovetail’s White Gazpacho You asked for the recipe!
    By 丹尼尔·毛雷尔
  23. TV Land
    Fraser Tells Sous-Chefs to Get Lost 约翰·弗雷泽沟渠his sous-chefs in Kitchen Stadium.
    By 丹尼尔·毛雷尔
  24. Renovations
    Old Lady DiedMoved So You Can Eat at Dovetail John Fraser wins; Dovetail will expand.
    By Joshua David Stein
  25. Lists
    Local Talent Gets Love From Bourdain, But Not From World’s Great Chefs Bourdain picks thirteen places to visit before you die, and ten superstar chefs pick 100 emerging stars.
    By 丹尼尔·毛雷尔
  26. Openings
    Dovetail’s Fraser Pitches Central Park Cart and Café John Fraser wants to expand outdoors.
    By Alexandra Vallis
  27. NewsFeed
    Dovetail’s John Fraser Will Pair Your Food With Sherry The chef explains why sherry is not just for grandma anymore.
    By Alexandra Vallis
  28. NewsFeed
    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.
  29. NewsFeed
    Taste of the Upper West Side Has More Chefs Than Can Fit Onscreen Twenty-four major chefs are showing up for the new Taste of the Upper West Side. Who would have thought it?
  30. The Annotated Dish
    Dovetail’s Deconstructed Muffuletta Is a Trojan Horse for Lamb’s Tongue Dovetail, John Fraser’s new Upper West Side restaurant, is enjoying a critical reception not seen in some time. Adam Platt’s three-star review highlighted the deconstructed muffuletta sandwich with fried lamb’s tongue. Fraser says the dish came to him in a dream but also has a more practical explanation: “Lamb’s tongue is not the easiest thing to sell, so you have to pair it with something really interesting.” As always, mouse over the different elements to hear them described in the chef’s own words.