Perhaps more casual than sister restaurant Ouzo Bay, next door, Loch delivers both simple bar snacks and more-ambitious seafood dishes, as well as an extensive raw bar. We tried two shareable plates: terrific honey-sriracha brussels sprouts—sweet, spicy, and nicely charred—and a huge pile of Cajun cauliflower, battered and served with a creole mustard sauce for dipping. Adding a round loaf of bread glistening with parsley-dotted butter, we probably could have stopped there. And yet we persisted, with two Texas-size grilled oysters spiked with butter and Parm; a standard Cobb salad; a foursome of scallops topped with pea puree, bacon bits, greens, and corn kernels; and a hefty slab of pork resting on braised kale with a side of potatoes au gratin. Check out the formidable whiskey menu.