At this Upper East Side spot, you’ll find sensational smoked fish—from salmon, sable, whitefish and kippers to tuna and eel—along with fresh caviar, cold cuts and prepared to-go foods. (Kenny & Danny Sze, the owners, learned their craft at Zabar’s.) There are a few tables for dining. Having a Sunday brunch party? Sable’s will send over a lavish smoked-fish platter. They also make appealing cold-cut and cheese platters, jumbo sandwiches and chicken dishes.