Part I: New York treat

I read about the pop-up restaurant What Happens When in the May 23 issue of The New Yorker and it was the one restaurant I wanted to visit. Alas, it closed the week I arrived due to liquor license issues. Happily, the chef John Fraser is also the proprietor of Dovetail restaurant on the Upper West Side and I enjoyed his wonderful tasting menu there. Some of the dishes included lobster prepared two ways, and a salt-baked onion brought to the table before it is taken out of its encasement and prepared with mushrooms, truffle sauce and frisee. Yum!