Dish no. 57: Smoked Salmon with Bluefish from Black Crescent (76 Clinton Street, 212-477-1771)
Smoked salmon has idled for too long as a center of appetizing platters and something to shove inside savory crepes. You can thank chef Dustin Everett for giving the New York staple a new stage to shine on: squid ink rye bread, which he bakes in-house. The crostini gets a layer of smoked bluefish pate, adding further luscious richness, before getting a scattering of dill. It’s enough to make you forget that bagels and cream cheese exist.
In advance of our 2014 Best of NYC issue, we’re traipsing through the boroughs and divulging our favorite dishes of the year. They’re presented here as a countdown, but we’re listing them in no particular order. Consider this a guide to what’s good to eat in this town right this very second.