You can spread this Boerum Hill charmer’s butter on a shoe and it would likely taste good. Thankfully, Buttermilk Channel chef Ryan Angulo employs soft slabs of the house-made spread—folded with dark, salty ribbons of Rhode Island algae—to crown plump fillets of oily, briny fish instead. Load the tasty provisions onto the accompanying slices of Bien Cuit’s excellent, crusty rye ficelle. $10.
New York’s best seafood dishes of 2014 cast a wide net. You could slurp New Zealand oysters aboard one of the city's boat bars, crack the buttery pastry crust of a fennel-licked fish casserole or tuck into a hearty bowl of soul-warming soup.