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John Fraser

  1. openings
    How One Hypertalented Chef Shifted Gears to Become an Empire-BuilderJohn 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 FamiliarAdam 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 VillageThe 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 EnvelopeWhile Café Altro Paradiso plays it safe.
    By Adam Platt
  5. Openings
    Potato Frybread Is Here to Dethrone Measly ToastIt’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 ProThe 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 ProIt’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 SaladIt’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 EastIt’s named after a cow on Balazs’s farm.
    By Sierra Tishgart
  11. Health Concerns
    Dovetail Latest High-End Restaurant Dealing With DOH HeadachesThe 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 VillageVegetables will take center stage.
    By Hugh Merwin
  13. Brooklyn-Bound
    John Fraser Is Thisclose to Signing a Lease in GreenpointThe 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 FraserHe’ll eat his lawyers for dinner.
    By Alyssa Shelasky
  15. Closings
    What Happens When Will Shutter SaturdayAmid liquor-license issues, John Fraser is “throw[ing] in the towel.”
    By Jenny Miller
  16. Pop-ups
    A Sneak Peek at What Happens When, Movement No. 2It’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 WeekYour first look at a few of the “vaguely Scandinavian” dishes.
    By Daniel Maurer
  18. Chef Shuffle
    Broadway East Invites Pop-up Chefs to Pop InRon Castellano has plans for a restaurant that will reinvent itself every three months.
    By Daniel Maurer
  19. Openings
    John Fraser Pops Up in Former Le Jardin SpaceThe Dovetail chef plans a stripped-down temporary restaurant in Nolita.
    By Daniel Maurer
  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 GazpachoYou asked for the recipe!
    By Daniel Maurer
  23. TV Land
    Fraser Tells Sous-Chefs to Get LostJohn Fraser ditches his sous-chefs in Kitchen Stadium.
    By Daniel Maurer
  24. Renovations
    Old Lady Died Moved So You Can Eat at DovetailJohn Fraser wins; Dovetail will expand.
    By Joshua David Stein
  25. Lists
    Local Talent Gets Love From Bourdain, But Not From World’s Great ChefsBourdain picks thirteen places to visit before you die, and ten superstar chefs pick 100 emerging stars.
    By Daniel Maurer
  26. Openings
    Dovetail’s Fraser Pitches Central Park Cart and CaféJohn Fraser wants to expand outdoors.
    By Alexandra Vallis
  27. NewsFeed
    Dovetail’s John Fraser Will Pair Your Food With SherryThe chef explains why sherry is not just for grandma anymore.
    By Alexandra Vallis
  28. NewsFeed
    Chefs Love What Mom Used to MakeWe 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 OnscreenTwenty-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 TongueDovetail, 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.