Search any restaurant by name and city. We research the must-order dishes across critic reviews, food media, and regulars, and surface the inside knowledge most first-timers never find.
★ The LegendThe dish the restaurant is most famous for.
◆ Fan FavoriteWhat regulars reorder every single visit without thinking twice.
● Chef's PickExplicitly endorsed by the chef or kitchen.
◇ Hidden GemWhat first-timers walk past. Often a side or starter regulars always order.
Results are AI-generated and may not always be accurate. Always verify dishes and hours before visiting.
Smithereens, named after a 1982 punk film set in the East Village, is chef Nick Tamburo and beverage director Nikita Malhotra's first ownership venture, blending their fine-dining backgrounds with Tamburo's New England roots. It's a subterranean spot that feels like a modern take on a New England tavern, offering a unique culinary perspective on regional American seafood. Regulars often snag a seat at the chef's counter to watch the open kitchen in action.
★ The Legend
Apple Cider Doughnut
Unlike typical cider doughnuts, Smithereens uses apple cider as the sole liquid in the batter, intensifying the apple flavor. After frying, it's dusted with cinnamon sugar, freeze-dried apple, and malic acid for an extra burst of apple-y satisfaction.
◆ Fan Favorite
Buckwheat Pancake with Smoked Bluefish
Inspired by New England johnny cakes and French buckwheat galettes, this dish features whole bluefish fillets smoked with applewood and basted with a garlic, maple syrup, and whole grain mustard glaze. The smoked fish is then flaked and folded with creme fraiche, chives, and lemon, served atop a buckwheat pancake.
● Chef's Pick
Hake with Clams
Chef Nick Tamburo created this dish as a refined take on his childhood favorite, New England clam chowder. Instead of a traditional roux, clams are blended into the chowder base for body and intense clam flavor, then lightened with a whipped cream canister.
◇ Hidden Gem
Abalone Skewers
Chef Nick Tamburo offers abalone skewers as a unique shellfish starter, an ingredient not commonly found on East Coast seafood menus. He slow cooks and slices the abalone, skewers it with shiitakes, and grills it over charcoals, brushing it with a sweet tare.
Insider Tip
Don't just stick to the main dining room; if you can, try to snag a seat at the chef's counter overlooking the open kitchen. It offers a more intimate and engaging experience, allowing you to see the culinary team at work and sometimes even interact with Chef Tamburo himself.