clock menu more-arrow no yes mobile

14 Wood-Fired Restaurants to Ward Off Winter

A guide to some of the best places to find food cooked over a wood fire.

View as Map

This time of year, all anyone really wants to do is sit by a fire, trying to forget about the piles of ice outside. Since not all apartments are equipped with a fireplace, the next best alternative is to find a restaurant with a wood-fired oven (or grill). The open flames give anything, from meat, to bread, to vegetables, a subtle smokey flavor, and can make a dining room just a little bit warmer.

So, while winter still rages outside, here's a guide to 15 great restaurants outfitted with wood-burning ovens. Note that while some of these places serve pizza, the focus of this guide is on all other wood-fired dishes – pizza is another issue. Instead, here you'll find restaurants ranging from Middle Eastern to Caribbean to Spanish, and dishes ranging from pig foot parmesan to bouillabaisse. Some, if you're lucky, might even have a few seats in front of the fire.

Read More
Note: Restaurants on this map are listed geographically.
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

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.

Franny's

Copy Link

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]

Glady's

Copy Link

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]

i Trulli

Copy Link

This 20-year-old Italian restaurant in the Gramercy area has both a fireplace and a wood-burning oven, but you won't find pizza here. Instead, bruschetta, mushrooms with truffles, eggplant parmigiana, and fish specials like snapper Livornaise for two are given the wood-fired treatment.

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]

North End Grill

Copy Link

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]

Reynard

Copy Link

At Andrew Tarlow's excellent restaurant in the Wythe Hotel, chef Sean Rembold uses a wood fire to cook nearly everything on the menu. That changes frequently, but at the moment expect dishes like chicken galantine with mushroom dumplings, and mutton with potatoes and grilled cabbage. Also always on the menu are warm, wood-roasted olives. [Daniel Krieger]

Rossopomodoro

Copy Link

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]

Sotto 13

Copy Link

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]

Speedy Romeo

Copy Link

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]

Named after the Middle Eastern style clay oven that is the restaurant’s focus, Taboon uses wood fired cooking for sauces, lamb kebobs, and delicious bread. Efi Nahon, who has just returned as chef after a long absence, is also using it for large Mediterranean fish. [Photo courtesy of Taboon]

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]

Tertulia

Copy Link

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]

The Marshal

Copy Link

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]

Loading comments...

Bustan

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.

Franny's

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]

Glady's

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]

i Trulli

This 20-year-old Italian restaurant in the Gramercy area has both a fireplace and a wood-burning oven, but you won't find pizza here. Instead, bruschetta, mushrooms with truffles, eggplant parmigiana, and fish specials like snapper Livornaise for two are given the wood-fired treatment.

Marta

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]

North End Grill

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]

Reynard

At Andrew Tarlow's excellent restaurant in the Wythe Hotel, chef Sean Rembold uses a wood fire to cook nearly everything on the menu. That changes frequently, but at the moment expect dishes like chicken galantine with mushroom dumplings, and mutton with potatoes and grilled cabbage. Also always on the menu are warm, wood-roasted olives. [Daniel Krieger]

Rossopomodoro

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]

Sotto 13

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]

Speedy Romeo

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]

Taboon

Named after the Middle Eastern style clay oven that is the restaurant’s focus, Taboon uses wood fired cooking for sauces, lamb kebobs, and delicious bread. Efi Nahon, who has just returned as chef after a long absence, is also using it for large Mediterranean fish. [Photo courtesy of Taboon]

Tavola

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]

Tertulia

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]

The Marshal

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]

Related Maps