Smithereens

This subterranean East Village venue draws on owner Nick Tamburo’s New England roots to shape idiosyncratic, market-driven plates around rotating ingredients like amberjack, geoduck, and skate. Fermented preparations and a curated wine list accompany dishes such as the popular buckwheat pancake with smoked bluefish, monkfish with kumquat, walnut and mint jams, and seaweed desserts. Alongside standard dinner service, the space hosts a Sunday lunch series featuring guest chef collaborations. Seating comfort and ambiance draw mixed notes, while diners praise the attentive service and inventive seafood.