Best Dishes at Smithereens
Amberjack Belly
MainsThe fatty belly of amberjack is grilled over hardwood charcoal, rendering the fat and creating a crunchy, smoky exterior while keeping the interior tender and buttery. This dish showcases the restaurant's mastery of fire and ingredient quality. The simplicity—just salt and smoke—lets the fish speak.
Rye Sourdough with Seaweed Butter
BreadExcellent bread is essential to the experience. The rye sourdough is tangy and dense with an open crumb. The seaweed butter is the star—cultured butter infused with nori that's savory and umami-forward. The combination sets the tone for the meal.
Celery Root Float
DessertFor dessert, Chef Tamburo plays with unexpected flavors. Celery root ice cream arrives as a float in a light celery broth infused with herbs. It's savory in an unusual way, with the sweetness coming from the quality of the celery root itself rather than added sugar. A daring finale.
Boston Mackerel
StartersFresh mackerel is sliced raw and dressed with a dashi-like broth made with seaweed, ginger, and a touch of citrus. The richness of the mackerel is balanced by the fragrant ginger and umami of the seaweed. This dish bridges New England fish traditions with Japanese technique.
Razor Clams with Fennel
StartersRazor clams are tender and slightly sweet. The kitchen pan-sears them gently and finishes with leeks, fennel (which adds an anise note), and citrus juice. The aromatics enhance rather than mask the clam flavor.
Bean & Shrimp
MainsThis rustic preparation features white beans cooked until creamy, topped with sweet shrimp, briny uni (sea urchin), and tender squid. The combinations seem odd on paper but work beautifully—the beans provide earthiness, the seafood adds minerality and sweetness. It's comfort food elevated.
About Smithereens
Chef Nick Tamburo's Smithereens feels like stepping into a New England fishing shack—but one with Michelin-star technique and a 7-seat counter plus 20-seat dining room. Located underground on East 9th Street, the restaurant celebrates raw and lightly cooked seafood with New England traditions as the foundation. The menu changes daily based on morning fish deliveries, featuring amberjack, mackerel, and other specimens sourced from trusted fishmongers. The tight menu (no more than 10 dishes per service) ensures everything is executed perfectly.
Top 5 dishes at Smithereens:
- Amberjack Belly – 92% recommended(Signature)
- Rye Sourdough with Seaweed Butter – 88% recommended
- Celery Root Float – 78% recommended
- Boston Mackerel – 86% recommended
- Razor Clams with Fennel – 85% recommended
Details
- Cuisine:
- Seafood
- Price Range:
- $$$
- Phone:
- +1 212-475-9222
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Chef's Counter
- Reservations:
- Book a Table
Hours
- Friday:
- 5:30 PM - 10:30 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 AM - 12:00 AM
- Tuesday:
- 5:30 PM - 10:00 PM
- Wednesday:
- 5:30 PM - 10:00 PM
- Thursday:
- 5:30 PM - 10:00 PM
- Saturday:
- 5:30 PM - 10:00 PM
Book as soon as the calendar opens (usually one month ahead). The restaurant is small with only 7 counter seats and 20 dining seats. Weekday reservations are easier to get than weekends.
The menu changes daily based on what the fishmonger brought. Ask your server what's available rather than planning ahead. The menu is small (typically 8-10 items), so you'll see most of what they offer.
If you can snag a counter reservation, take it. You're seated directly in front of Chef Tamburo's station and can watch the precision and care in every plate.
This is serious seafood cooking done with restraint. The service is knowledgeable and warm—they'll guide you through unfamiliar fish and preparations.
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