This Is Truly New York City's Most Idiosyncratic Seafood Restaurant

"The New England-influenced Smithereens opened in the East Village in late 2024 and immediately became one of the city's most interesting seafood restaurants, with savory dishes like the popular whole barbecue mackerel, along with desserts featuring vegetables and seaweed. Though many seafood spots are bright and airy like Nantucket summer, Smithereens is darker and more esoteric, like Salem winter. It's an exciting option, especially if you're bored with classic raw bars."

"The lacy buckwheat pancake's ($24) earthy, slightly sweet flavor pairs nicely with the smoked bluefish spread beneath it. Don't skip dessert. The apple cider doughnut ($6) is crisp and light, with a sour jolt evoking green apple Jolly Ranchers. But there's a reason the celery ice cream float is always available. The combination of salty, herbal celery soda; slightly sweet celery-root ice cream; and sour red wine vinegar-marinated cherries might sound unusual, but it works."

"Skinny and subterranean - you have to step down to get in - Smithereens has a submarine quality, especially at the stools facing the kitchen. (These are not the most comfortable nor spacious, so hold out for a table, unless you're alone.) The corner nooks with moody lighting are good for a date, though there are bigger, brighter areas more suited for groups."

Smithereens occupies a subterranean East Village space and serves New England-influenced seafood with a darker, esoteric atmosphere. Menu highlights include whole barbecue mackerel, a lacy buckwheat pancake with smoked bluefish spread, rice with quahog clams, and abalone skewers with shiitake and jammy egg yolk that pair with creamy rice. Desserts incorporate vegetables and seaweed, notably an apple cider doughnut and a celery ice cream float combining celery soda, celery-root ice cream, and vinegar-marinated cherries. Seating is narrow with stools facing the kitchen and moody corner nooks; anadama bread with seaweed butter is recommended for sopping sauces.

Read at Eater NY