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A wood-fired oven with blazing orange flames.
A dozen spots that are fanning the flames across NYC.
Polthanawat/Shutterstock

12 Standout Wood-Fired Restaurants in NYC

Where to gather for a meal around wood-fired ovens and glowing charcoal grills

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A dozen spots that are fanning the flames across NYC.
| Polthanawat/Shutterstock

It may seem primitive, but cooking over an open flame has never been more on trend. Case in point: the two headlining restaurants that opened in the upscale Manhattan West complex this past fall — Mediterranean-leaning Zou Zou’s and Danny Meyer’s Ci Siamo — are based on live-fire cooking. Whether searing on a grill fueled by charcoal, turning on a spit, or roasting in a wood-burning oven, flame cooking imparts additional flavor without requiring a lot of sauce or fat. As an added bonus, fire lights up any room with a warming glow. Here are 12 spots that are fanning the flames.

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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Note: Restaurants on this map are listed geographically.

1. Dagon

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2454 Broadway
New York, NY 10024
(212) 873-2466
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Part of the city’s recent Israeli food wave, Dagon is the newest entry from the restaurant group that also owns festive Barbounia and lively Nice Matin, has become one of the Upper West Side’s buzziest spots. The wood-fired oven, which reaches 700 degrees, bakes a variety of breads, including traditional kubaneh served with labneh. It also turns out a crispy roasted lamb that is served with cucumbers, dates, wild rice and a blend of shawarma spices, and whole-roasted black bass with vegetables, chilies, turmeric and wine broth.

A wood-burning oven with a steel door is open to show a fish roasting inside next to roaring flames.
A fish roasting in the oven at Dagon.
Dagon

2. Bella Blu

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967 Lexington Ave
New York, NY 10021
(212) 988-4624
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For 25 years, doctors from Lenox Hill and social Upper East Siders have gathered around the warmth of this clubbish Italian restaurant’s brick oven to enjoy the pizzas, langoustine with lemon thyme, and calamari in a clay pot with peas and tomato sauce. Now, the communal vibe extends to an extensive outdoor structure that has heaters, table cloths, lamps and flowers. While you are there, don’t miss the daily soups that are sure to ward off winter chill.

A brick oven covered in pink, blue, and white designs, with pizza-making tools surrounding it.
Bella Blu’s colorful brick oven.
Bella Blu

3. Osteria La Baia

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129 W 52nd St
New York, NY 10019

The Bulldozer Group, owners of restaurants in Miami, Hong Kong, and the UAE, has opened its first New York restaurant — a vibrant Midtown room that has already attracted local celebrities such as mayor Eric Adams — with two forms of live-fire cooking, each using a blend of maplewood and oak. A domed pizza oven created with bricks composed of sand and volcanic rock turns out a variety of breads, pizzas and baked robiola cheese, topped with pears and truffle honey. An Argentinian grill from Mesquite, Texas has shelves that allow the chef to simultaneously smoke and grill bone-in ribeye, hen of the woods mushrooms, lamb chops, and artichokes.

A blistered pizza is pictured next to the mouth of the restaurant’s wood-fired pizza oven, with flames visible near the back of the oven.
Osteria La Baia’s pizza oven.
Osteria La Baia

4. Ci Siamo

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385 9th Ave Suite #100
New York, NY 10001
(212) 219-6559
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Danny Meyer appointed chef Hillary Sterling, formerly of casual Italian spot Vic’s, for his latest venture, an Italian restaurant focused on live-fire cooking with a wood-fired oven and grill fueled by a combination of chestnut, maple, and oak wood. A variety of menu items are roasted over the open flames, including a whole trout filled with raisins, pine nuts, bread crumbs, and chicken that is paired with a chicken fat vinaigrette. Pastas and a selection of small plates including an anchovy-topped pizza bianca are also available.

A table is set with two dishes, one with marinated and charred red and orange peppers; and another with a whole trout and side cup of dressing and half of a lemon.
Ci Siamo’s roasted whole trout.
Alex Staniloff/Eater NY

5. Shukette

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230 9th Ave
New York, NY 10001
(212) 242-1803
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A lengthy charcoal grill is the draw at this Chelsea spinoff of relaxed Soho spot Shuka, from acclaimed chef Ayesha Nurdjaja. She cooks Levantine fare in an open kitchen, stationed behind a 23-seat counter that anchors the dining room, and has received raves for imparting a tasty sear to everything from fluffy laffa to whole porgy, a grilled fish served in a metal cage.

Three people hold plates and dishes around a yellow table filled with spreads of vegetables, meats, breads, and dips.
A spread of dishes at Shukette.
Kyle Nunez/Shukette

6. Sweetbriar

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127 E 27th St
New York, NY 10016
(212) 204-0225
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The majority of items on the menu created by chef Bryce Shuman — formerly of Michelin-starred Betony — are touched by open flames. Sweet chili chicken wings are crisped on the charcoal grill; pizzas are fired in the wood-burning oven; chicken is smoked with hickory and applewood before being charred on the grill; and kohlrabi is buried under burning embers to soften the inside and add flavor to the skin.

A whole kohlrabi with dark, burnt looking exterior is divided into four pieces and served in a bowl.
Sweetbriar’s kohlrabi.
Rachel Vanni/Eater NY

7. Jack & Charlie’s No. 118

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118 Greenwich Ave
New York, NY 10011
(212) 680-4265
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After working for a slew of top chefs including Todd English, David Bouley, David Burke, and Laurent Tourondel — and besting Bobby Flay on his Food Network show — Ed Cotton opened his own quintessential, cozy West Village restaurant, divided into four small rooms. Seafood like branzino with miso, sake, and mushrooms, and clams Casino dressed up with Guanciale are cooked in the wood-fired oven. Prime rib, offered only on the weekends, gets a wood-burning finish.

A branzino stuffed with fillings sits on a plate placed at the edge of a wood-fired oven with flames in the background.
The restaurant’s roasted branzino.
Dillon Burke/Jack & Charlie’s No. 118

8. Dante West Village

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551 Hudson St
New York, NY 10014
(212) 982-8799
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After Dante was named the best bar in the world by World’s 50 Best in 2019, the historic Italian cafe opened the seafood-driven restaurant Dante West Village the following year with a wood-fired grill along with a charcoal oven and a menu of hot cocktails perfect for this time of year. Fiery selections include charcoal oven-baked bread that is crusty outside and soft inside with smoked butter and sea salt; and charcoal-roasted halibut that bakes for two minutes over 600-degree heat.

A person flips a fish on a grill with hot, red coals underneath.
The grill at Dante West Village.
Giada Paoloni/Dante West Village

9. Peasant

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194 Elizabeth St
New York, NY 10012
(212) 965-9511
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Whole suckling pig cooked over a flaming rotisserie with sides including fennel, cippolini onions and farro, is a big attraction at this inviting Nolita dining room that was taken over by chef and former Food Network star Marc Forgione. Spit-roasted lamb is mixed into a ragu and spread over gnocchi, while calamari, octopus, oxtail, and pizzas are all wood-roasted. “My favorite way to cook is on an open fire in the backyard, and now I get to do it at work,’’ Forgione tells Eater.

A dimly light restaurant with several people gathered around a central table, eating and talking.
Peasant in Nolita.
Peasant

10. Lilia

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Read Review |
567 Union Ave
Brooklyn, NY 11211
(718) 576-3095
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Chef and acclaimed cookbook author Missy Robbins opened her Williamsburg restaurant in 2016. Though it specializes in pasta, there is a wood-fired grill that turns out such seafood dishes as clams with Calabrian chili, prawns with fennel pollen, and black bass with coal-roasted Yukon gold potatoes.

A light-filled corner of the dining room is shown with white tables around a minimal banquette that curves around the corner of the room.
Inside Lilia.
Nick Solares/Eater NY

11. Rolo’s

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853 Onderdonk Ave
Queens, NY 11385
(718) 417-6567
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Five partners who met while working at Gramercy Tavern opened this Ridgewood neighborhood spot with both a wood-burning oven and wood-fired grill. On weekdays, it’s a counter service spot for breads, pastries and sandwiches with ingredients like porchetta and pastrami enhanced by the grill. At night, it morphs into a table-service restaurant. Among the fiery highlights: chicken with fresno chili relish; head-on shrimp, and rib-eye steaks that are dry-aged in-house.

A photo of a wood-fired grill and a pizza oven side by side.
Rolo’s wood-fired grill and pizza oven.
Adam Friedlander/Eater NY

12. Victor

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285 Nevins St
Brooklyn, NY 11217
(347) 889-6588
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This Gowanus bistro — opened by Ian Alvarez, formerly of Momofuku Noodle Bar and Bara, and Ryan Angulo, an owner of French-American bistro French Louie — has a black, domed, wood-fired oven that roasts oysters with merguez sausage, smoked prawns (Eater critic Robert Sietsema recommends downing the shells), and chicken. Even the mandarin slices, served with the otherwise traditional baccalau, are given the live-fire cooking treatment.

Kitchen staffers work around the wood-fired oven located in the corner of the restaurant’s open kitchen.
Victor’s wood-fired oven is at the center of action in the open kitchen.
Robert Sietsema/Eater NY

1. Dagon

2454 Broadway, New York, NY 10024
A wood-burning oven with a steel door is open to show a fish roasting inside next to roaring flames.
A fish roasting in the oven at Dagon.
Dagon

Part of the city’s recent Israeli food wave, Dagon is the newest entry from the restaurant group that also owns festive Barbounia and lively Nice Matin, has become one of the Upper West Side’s buzziest spots. The wood-fired oven, which reaches 700 degrees, bakes a variety of breads, including traditional kubaneh served with labneh. It also turns out a crispy roasted lamb that is served with cucumbers, dates, wild rice and a blend of shawarma spices, and whole-roasted black bass with vegetables, chilies, turmeric and wine broth.

2454 Broadway
New York, NY 10024

2. Bella Blu

967 Lexington Ave, New York, NY 10021
A brick oven covered in pink, blue, and white designs, with pizza-making tools surrounding it.
Bella Blu’s colorful brick oven.
Bella Blu

For 25 years, doctors from Lenox Hill and social Upper East Siders have gathered around the warmth of this clubbish Italian restaurant’s brick oven to enjoy the pizzas, langoustine with lemon thyme, and calamari in a clay pot with peas and tomato sauce. Now, the communal vibe extends to an extensive outdoor structure that has heaters, table cloths, lamps and flowers. While you are there, don’t miss the daily soups that are sure to ward off winter chill.

967 Lexington Ave
New York, NY 10021

3. Osteria La Baia

129 W 52nd St, New York, NY 10019
A blistered pizza is pictured next to the mouth of the restaurant’s wood-fired pizza oven, with flames visible near the back of the oven.
Osteria La Baia’s pizza oven.
Osteria La Baia

The Bulldozer Group, owners of restaurants in Miami, Hong Kong, and the UAE, has opened its first New York restaurant — a vibrant Midtown room that has already attracted local celebrities such as mayor Eric Adams — with two forms of live-fire cooking, each using a blend of maplewood and oak. A domed pizza oven created with bricks composed of sand and volcanic rock turns out a variety of breads, pizzas and baked robiola cheese, topped with pears and truffle honey. An Argentinian grill from Mesquite, Texas has shelves that allow the chef to simultaneously smoke and grill bone-in ribeye, hen of the woods mushrooms, lamb chops, and artichokes.

129 W 52nd St
New York, NY 10019

4. Ci Siamo

385 9th Ave Suite #100, New York, NY 10001
A table is set with two dishes, one with marinated and charred red and orange peppers; and another with a whole trout and side cup of dressing and half of a lemon.
Ci Siamo’s roasted whole trout.
Alex Staniloff/Eater NY

Danny Meyer appointed chef Hillary Sterling, formerly of casual Italian spot Vic’s, for his latest venture, an Italian restaurant focused on live-fire cooking with a wood-fired oven and grill fueled by a combination of chestnut, maple, and oak wood. A variety of menu items are roasted over the open flames, including a whole trout filled with raisins, pine nuts, bread crumbs, and chicken that is paired with a chicken fat vinaigrette. Pastas and a selection of small plates including an anchovy-topped pizza bianca are also available.

385 9th Ave Suite #100
New York, NY 10001

5. Shukette

230 9th Ave, New York, NY 10001
Three people hold plates and dishes around a yellow table filled with spreads of vegetables, meats, breads, and dips.
A spread of dishes at Shukette.
Kyle Nunez/Shukette

A lengthy charcoal grill is the draw at this Chelsea spinoff of relaxed Soho spot Shuka, from acclaimed chef Ayesha Nurdjaja. She cooks Levantine fare in an open kitchen, stationed behind a 23-seat counter that anchors the dining room, and has received raves for imparting a tasty sear to everything from fluffy laffa to whole porgy, a grilled fish served in a metal cage.

230 9th Ave
New York, NY 10001

6. Sweetbriar

127 E 27th St, New York, NY 10016
A whole kohlrabi with dark, burnt looking exterior is divided into four pieces and served in a bowl.
Sweetbriar’s kohlrabi.
Rachel Vanni/Eater NY

The majority of items on the menu created by chef Bryce Shuman — formerly of Michelin-starred Betony — are touched by open flames. Sweet chili chicken wings are crisped on the charcoal grill; pizzas are fired in the wood-burning oven; chicken is smoked with hickory and applewood before being charred on the grill; and kohlrabi is buried under burning embers to soften the inside and add flavor to the skin.

127 E 27th St
New York, NY 10016

7. Jack & Charlie’s No. 118

118 Greenwich Ave, New York, NY 10011
A branzino stuffed with fillings sits on a plate placed at the edge of a wood-fired oven with flames in the background.
The restaurant’s roasted branzino.
Dillon Burke/Jack & Charlie’s No. 118

After working for a slew of top chefs including Todd English, David Bouley, David Burke, and Laurent Tourondel — and besting Bobby Flay on his Food Network show — Ed Cotton opened his own quintessential, cozy West Village restaurant, divided into four small rooms. Seafood like branzino with miso, sake, and mushrooms, and clams Casino dressed up with Guanciale are cooked in the wood-fired oven. Prime rib, offered only on the weekends, gets a wood-burning finish.

118 Greenwich Ave
New York, NY 10011

8. Dante West Village

551 Hudson St, New York, NY 10014
A person flips a fish on a grill with hot, red coals underneath.
The grill at Dante West Village.
Giada Paoloni/Dante West Village

After Dante was named the best bar in the world by World’s 50 Best in 2019, the historic Italian cafe opened the seafood-driven restaurant Dante West Village the following year with a wood-fired grill along with a charcoal oven and a menu of hot cocktails perfect for this time of year. Fiery selections include charcoal oven-baked bread that is crusty outside and soft inside with smoked butter and sea salt; and charcoal-roasted halibut that bakes for two minutes over 600-degree heat.

551 Hudson St
New York, NY 10014

9. Peasant

194 Elizabeth St, New York, NY 10012
A dimly light restaurant with several people gathered around a central table, eating and talking.
Peasant in Nolita.
Peasant

Whole suckling pig cooked over a flaming rotisserie with sides including fennel, cippolini onions and farro, is a big attraction at this inviting Nolita dining room that was taken over by chef and former Food Network star Marc Forgione. Spit-roasted lamb is mixed into a ragu and spread over gnocchi, while calamari, octopus, oxtail, and pizzas are all wood-roasted. “My favorite way to cook is on an open fire in the backyard, and now I get to do it at work,’’ Forgione tells Eater.

194 Elizabeth St
New York, NY 10012

10. Lilia

567 Union Ave, Brooklyn, NY 11211
Read Review |
A light-filled corner of the dining room is shown with white tables around a minimal banquette that curves around the corner of the room.
Inside Lilia.
Nick Solares/Eater NY

Chef and acclaimed cookbook author Missy Robbins opened her Williamsburg restaurant in 2016. Though it specializes in pasta, there is a wood-fired grill that turns out such seafood dishes as clams with Calabrian chili, prawns with fennel pollen, and black bass with coal-roasted Yukon gold potatoes.

567 Union Ave
Brooklyn, NY 11211

11. Rolo’s

853 Onderdonk Ave, Queens, NY 11385
A photo of a wood-fired grill and a pizza oven side by side.
Rolo’s wood-fired grill and pizza oven.
Adam Friedlander/Eater NY

Five partners who met while working at Gramercy Tavern opened this Ridgewood neighborhood spot with both a wood-burning oven and wood-fired grill. On weekdays, it’s a counter service spot for breads, pastries and sandwiches with ingredients like porchetta and pastrami enhanced by the grill. At night, it morphs into a table-service restaurant. Among the fiery highlights: chicken with fresno chili relish; head-on shrimp, and rib-eye steaks that are dry-aged in-house.

853 Onderdonk Ave
Queens, NY 11385

12. Victor

285 Nevins St, Brooklyn, NY 11217
Kitchen staffers work around the wood-fired oven located in the corner of the restaurant’s open kitchen.
Victor’s wood-fired oven is at the center of action in the open kitchen.
Robert Sietsema/Eater NY

This Gowanus bistro — opened by Ian Alvarez, formerly of Momofuku Noodle Bar and Bara, and Ryan Angulo, an owner of French-American bistro French Louie — has a black, domed, wood-fired oven that roasts oysters with merguez sausage, smoked prawns (Eater critic Robert Sietsema recommends downing the shells), and chicken. Even the mandarin slices, served with the otherwise traditional baccalau, are given the live-fire cooking treatment.

285 Nevins St
Brooklyn, NY 11217

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