Best Dishes at Smithereens

A brilliant reimagining of two comfort classics. The risotto is cooked in a rich clam liquor until creamy, then finished with tender pieces of quahog clam, tiny cubes of salt pork or bacon, and soft potatoes. It captures the essential flavors of a New England clam chowder but with the elegant texture of a perfectly executed Italian risotto. It is a signature dish for a reason.

The 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.

Smithereens' take on the iconic coastal sandwich is more refined than your average roll. The meat is meticulously cleaned and brushed with an intense lobster-shell butter, then tucked into a perfectly toasted, buttery brioche roll. It is often finished with a light lobster-head aioli that adds a deep umami without overwhelming the delicate meat. It's consistently rated as one of the best versions in Manhattan.

This 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.