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.

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.

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 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.

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.

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.

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.

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.

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.