Smithereens
American restaurant · East Village
414 E 9th St, New York, NY 10009
Highlights
Refined New England seafood, creative dishes, unique desserts, curated wines
Refined New England seafood, creative dishes, unique desserts, curated wines
"On a quiet stretch of East 9th Street, in a semi-subterranean spot that resembles a sexy submarine lies Smithereens, one of the most exciting places to eat seafood in the neighborhood (and the city). It’s a New England-inspired restaurant, and true to theme, you’ll find a lobster roll, a cocktail called the Ben Affleck, and Narragansett lagers for $5. But it’s also from a Claud alum, which means that the lobster meat is so gently poached it’s almost rare, and the Ben Affleck cocktail might turn you into a pumpkin spice latte devotee. Start with a seawater martini, order the beans, and try the candied seaweed for dessert." - will hartman, bryan kim, willa moore, kenny yang, neha talreja
"Opened in late 2024 and presenting a New England–inspired, goth-y darkwave take on the region, the kitchen is known for two oddball sweets: candied seaweed with black licorice, and a celery ice cream float that employs celery two ways — a celery-root ice cream studded with Luxardo cherries marinated in red wine vinegar and shio koji and drizzled with coffee oil, surrounded by a bright celery soda. Chef and owner Nick Tamburo, who trained at Momofuku and Blanca (where he briefly did only pastry), says, “I’m a fan of desserts being as weird as possible, as long as they taste good,” and views dessert as “not a huge commitment,” an opportunity to do something “creative and a little wacky.” Part of his mission is “to make the food we’re excited about and to not feel beholden to guest expectations,” and he adds a critique that “I think New York specifically, but really the whole country, is a little complacent these days when it comes to food,” noting that he seeks to push past that complacency." - Bettina Makalintal
"Despite what you’ve heard, eating seafood outside in the summer is not a hard and fast rule. You can also eat it inside, at Smithereens, a subterranean East Village restaurant that plays with New England classics—like in the city’s finest lobster roll. It’s a warm buttery bun covered with Old Bay-like seasoning, filled with cubes of cold lobster slathered mayo and butter—both made from lobster shells." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah
"We used to say that the lobster rolls in NYC could never live up to the one you'll eat during a summer day on a Cape Cod beach, and that's still true. Except when it comes to Smithereens. The New England-inspired seafood restaurant in the East Village makes a shamelessly saucy roll that will change the minds of mayo haters across the city. They take a warm buttery bun, cover it with Old Bay-like seasoning, and fill it with cubes of cold lobster slathered in lobster-shell-infused mayo and butter—both made from lobster shells. It's incredibly rich, but the crunchy half-sour pickles on the side do wonders." - carlo mantuano, anne cruz, team infatuation
"A cool, below-street-level take on New England cuisine that leans wine bar; allow time to explore the pours. Standout dishes include a paper-thin buckwheat crepe ($24) brushed with maple butter that drapes over a layer of creamy smoked bluefish and is fun to share — tear-and-eat like injera or fork. Also notable are abalone skewers ($32) with crispy grilled edges served with an egg yolk for dipping." - Melissa McCart
