"I had it once when I was younger, I didn't like it - I thought it was disgusting," says Nick Tamburo. But a chance encounter while traveling in New England had the chef reconsidering. "It tastes sort of like an Amaro soda, not too sweet," he says.
The meal begins with anadama bread (a New England molasses bread) served with nori and dulse butter for an oceanic taste. The focus here is on seafood.
Tamburo's clam chowder take and other transformations of classics might be seen as cheffy. But this is Downtown Manhattan, reflecting a patchwork of experiences.
Smithereens takes its name from a film about the East Village's punk days. The dining room was a former sushi bar; it's cavernous and low-ceilinged.
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