A neighborhood all-purpose bar will be opened at Smyth Tavern soon.

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With his new restaurant in Tribeca, Smyth Tavern, John McDonald is betting on the concept of upscale comfort food.

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In addition to serving a reimagined version of classic American tavern food, the restaurant's menu will also include updated classics. Ultimately, McDonald told Rich Report, the restaurant's goal is to fill a niche in the neighborhood, where there aren't many serious restaurants, by offering a variety of options.

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In addition to branzino sliders with red chili sauce and tartar sauce, the restaurant serves meatballs with creamy polenta and tomato gravy, as well as a wide selection of small plates. A tavern wouldn't be complete without its signature burger. Smyth's version includes bacon onion jam, cheese, special sauce, onion rings, and fries. The Raw Bar serves oysters and salmon tiradito with serrano chilies and a miso yuzu vinaigrette. Pasta lovers must order the house-made mafaldine with lobster claws, knuckles, and uni butter.

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Its signature cocktail is the Smyth Manhattan, a $40 cocktail that features rosé Negronis, highballs, spritzes, martinis and palomas. Smyth Tavern offers a variety of wines and beers, but it specializes in classic cocktails. Maker's Mark Cask Strength, Abasolo corn whiskey, Suntory Toki, St. Agrestis amaro, and Method Spirits vermouth are included in the drink.

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There are 100 seats in the dining room, which was designed by McDonald along with Meyer Davis Studio, which has won numerous James Beard Awards.

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There will be outdoor patio seating as well as a late-night lounge and bar built adjacent to Smyth Tavern this summer, when it will be open seven days a week from 7 a.m. to 10 p.m.