Chef and restaurateur John Fraser will soon ring in two years of Meatless Monday at his upscale New York eatery, Dovetail. In a new video, Fraser takes us through a typical Monday at his restaurant, sharing his motivation for going meatless and tips on menu selection.
100 Words: Chef John Fraser on Vegetables is part of a series by Suzie Films, which offers experts a one-minute platform to offer their insight. “We decided to turn Monday into strictly vegetable focused restaurant” Fraser said of his decision to offer the campaign, “It’s treating the vegetable, which is normally the side dish, as the star.”
Monday nights at Dovetail are popular with people of all culinary persuasions. “Meatless Mondays- it’s incredible. It’s been nonstop” one staffer says. Each week, Fraser hand selects produce at the Union Square green market and creates two tasting menus, one meatless and one vegetable-focused. Fraser calls fresh vegetables the “building blocks” of a good meal, offering enticing dishes like turnip ceviche, shiso tempura and foraged green ravioli.