The Loyal

The inspirations for John Fraser’s American brasserie range from Blue Ribbon and Raoul’s to Montauk’s legendary watering hole the Shagwong, where the chef worked summers during college. His menu is at once familiar and creative, with gastropubby-sounding fare like bacon-wrapped endive with Gruyère Mornay and shrimp scampi. As you might expect from the man behind the meatless Nix (as well as Narcissa and Dovetail), au courant vegetable cookery is on display, but you’ll also find a cheeseburger with duck-fat tots. And for dessert, a choice of sundaes, including a DIY one for the table to share.