At chef John Fraser’s newest restaurant, Nix, he focuses on vegetables, but that doesn’t mean he’s cooking spa food. Case in point: the Yukon potato frybread, a riff on the traditional deep-fried, doughnutlike breads sold on the street in Eastern Europe. Fraser’s version essentially combines all of the ingredients found in a great baked potato (which, oddly enough, is on-trend right now): He stuffs the bread with Yukon gold potatoes and tops it with sour cream, Cabot white cheddar, shaved scallions, mini broccoli florets, and radishes for crunch.
The rest of Nix’s menu includes dishes like steamed avocado with carrots and kale-pistachio chimichurri; cauliflower tempura and steamed buns; and wok-fried farro with Brussels sprouts, tofu, and a poached egg. There’s also a vegan menu available. Take a look:
Nix, 72 University Place, 212-498-9393