Most of the dishes at this popular Upper West Side yearling, including lamb sausage flatbread and Moroccan spiced halibut, are cooked in a taboon (a traditional, wood-fired clay oven). Even steak is finished in the oven for an additional flavor hit.

This perennial neighborhood favorite may be best known for it's pizzas, but chef Jonathan Adler puts the oven to good use for quite a few of the restaurant's simple appetizers and pastas as well. Currently those dishes include wood-roasted sweet potatoes with hot peppers, crostini with roasted pancetta and leek butter, and herbed olives warmed in the oven. [Daniel Krieger]

This Caribbean restaurant in Crown Heights is outfitted with a grill over an open fire. All of the jerk meats served here, which range from chicken to pork to whole lobster, are cooked on this grill, giving them a nice, smoky flavor. [Facebook]

Though best known for its thin-crusted pizzas, Danny Meyer’s new restaurant in the Martha Washington Hotel is also equipped with a monster of a grill, which chef Nick Anderer uses for cooking beer-brined chicken, roasted lamb shoulder, trout saltimbocca, a variety of sausages, and herb-rubbed pork spare ribs. Sit at the counter facing the ovens, and you can feel the warmth from the fires, and see that grill in action. [Daniel Krieger]

Danny Meyer's Battery Park restaurant features both wood-fired grills and a rare mesquite charcoal oven that cooks at a temperature of between 750 and 900. Chef Eric Korsh uses those for everything from squab – butterflied skin side down so that it caramelizes – to bouillabaisse, which takes on the flavor of charcoal in addition to saffron. [Daniel Krieger]

This two-month-old Neapolitan trattoria has an oven covered in gold mosaic tiles, with a base of volcanic stone. It not only turns out interesting pizzas like the broccoletta, with Brussels sprouts, guanciale, and crème fraîche, but also offers verdure al forno (roasted vegetables), and a variety of sides. And if you notice a slight smokiness in the spaghetti alla chitarra, it’s because the romanesco cauliflower is wood roasted before being pureed. [Daniel Krieger]

Chef Ed Cotton uses a mixture of oak, maple, cherry, ash and beech in his oven. Apart from pizza, he uses it to finish his pork chop, and cook pig’s feet parmesan, roasted oysters casino, strip steak, and lasagnas. He also marinates pork butt in garlic and rosemary, then lets it cook slowly overnight in the oven’s embers. [Photo courtesy of Sotto 13]

This popular neighborhood restaurant in Clinton Hill specializes in pizza, but the menu also includes more non-pizza entrees and appetizers than your average pizzeria. The wood burning oven gets put to good use cooking dishes like whole branzino, Kansas City strip steak with salsa verde, and a grilled octopus with potatoes and Romesco sauce that manages to stand out in a city full of octopus dishes. [Official Site]

Two wood burning ovens totaling 7,000 pounds are the highlight at this regional Italian restaurant in Hell’s Kitchen. Whole-roasted market fish paired with braised fennel, artichokes used in arugula salad, and gnocchi with porcini mushrooms, black truffle, and Parmigiano Reggiano are all wood-fired. [Photo courtesy Tavola]

Seamus Mullen's excellent Spanish restaurant employs a wood-fired grill for much of its small plates menu. Get anything from grilled broccoli with lamb bacon to grilled octopus with Iberico ham, to (if you want to go all out) a 40 day dry aged prime rib, cooked over coals and served with romesco sauce. [Daniel Krieger]

This cozy boîte with only 26 seats has no grill or traditional oven, so everything is cooked in a sauté pan or the wood-burning oven. Among the standouts are short ribs, meat loaf made with chuck, sirloin, and flank, then stuffed with vegetables, and herb roasted celery root and jumbo scallops in Maine lobster and bourbon reduction. [Official Site]