About
Community Spirit & Creative Flavors
Dovetail is a familiar friend. Welcoming. Relaxed. Always up for sharing a good meal. It’s where the community gathers in Logan Circle at Viceroy Washington DC, bringing tangible energy and an appetite for lively conversation. The New American menu draws from international influences and regional ingredients, with craft brews and creative cocktails at the ready. Dovetail’s setting matches the mood: The entire indoor-outdoor space, including a year-round patio, is where you’ll always be welcomed as a local.
About
Executive Chef
Growing up in Lancaster, Pennsylvania, Chef James Gee was surrounded by Amish dairy and vegetable farms. In the rolling fields, never far from pasture-raised chickens and livestock, he was inspired by the landscape and its bounty. The feeling of being connected to nature carried through to his time living on the East End of Long Island, where he worked on a farm in Bridgehampton, New York. “Nothing cements your beliefs of the importance of supporting local agriculture — from sustainability to the economics — like fertile earth stained in your nails and a sunburned back,” he says. The experience also taught him the importance of seasonality. “It offers me a challenge to use what is growing and ready now, and raises awareness of the full circle of the food supply chain and how fragile it really is,” he says.
In Chef Gee’s time on the East Coast, his love for seafood also grew. Today, land and sea come together in nearly every dish he creates as Chef at Dovetail at Viceroy Washington DC. Prior to joining us, Chef Gee owned and operated Michelin Plate recognized restaurant I’m Eddie Cano. He also worked at several other notable kitchens, ranging from Wolfgang Puck’s Spago in Chicago to José Andrés’ Jaleo in Washington DC; opened his own intimate Italian restaurant in Chevy Chase; and cooked for two presidents.
