Eat and Drink Lilia, Pasquale Jones, more NYC restaurants that use wood-fired ovens and grills By Natalie Brewster Special to amNewYork May 17, 2016 4:49 PM Print Share fbShare Tweet Email No longer just for Neapolitan pizzas, wood-fired ovens and grills feature prominently at these new NYC spots, where chefs are using them in increasingly creative ways. Lilia Photo Credit: Evan Sung The Italian restaurant helmed by revered chef Missy Robbins makes all its fish and meat on its wood-fired grill, such as scallops ($16), clams ($16) and swordfish with ramps, chickpeas and lemon ($28), as well as slow-cooks ingredients like potatoes in the hearth. 567 Union Ave., Williamsburg, 718-576-3095 Speedy Romeo Photo Credit: Speedy Romeo At the newest location of this popular pizzeria, all the cooking is done with a wood-fired grill or pizza oven. In addition to artichokes ($16), octopus ($18) and bone-in rib-eye for two ($98), the restaurant serves cocktails inspired by wood-fired cooking, like the Diver Down with rye and a bruleed cinnamon stick ($14). 63 Clinton St., 212-529-6300 Pasquale Jones Photo Credit: Robyn Lehr This NoLIta hotspot uses its two wood-fired brick ovens, both of which were handmade in Naples, to cook everything from broccoli rabe ($12) and carrots ($12) to whole Montauk skate wing ($36). 187 Mulberry St., 917-472-7230 Faro Photo Credit: Faro via Facebook At this Bushwick restaurant, chef Kevin Adey places his proteins in cast-iron pans directly on the hearth, turning out perfectly tender octopus ($24), duck breast ($25) and more. He also throws vegetables directly into the fire and smokes egg yolks in embers overnight, later shaving them over ricotta gnocchi ($15). 436 Jefferson St., Bushwick, 718-381-8201 Bedford & Co. Photo Credit: Bedford and Co. Inspired by a grill he saw while on vacation in Buenos Aires, chef John Delucie serves wood-charred Pennsylvania beets ($14), wood-fired oysters ($21) and fire-roasted whole branzino ($60) at his new Midtown restaurant. 118 E. 40th St., 212-634-4040 Barano Photo Credit: Barano via Facebook While the wood-fired oven at this Williamsburg spot does in fact turn out pizzas, it's also used for spit-roasting meat like lamb leg ($26) and Amish chicken ($24) as well as grilling vegetables like zucchini ($15) and asparagus ($9). 26 Broadway, Williamsburg, 347-987-4500 By Natalie Brewster Special to amNewYork Share on Facebook Share on Twitter More on this topic Chef Missy Robbins on wood-fired cookingMissy Robbins is the head chef of Lilia, where they use a wood-fire grill. Ladybird, Mile End and more new restaurants to visit Stay in the know on new restaurants. NYC's oldest haunts that are still alive and kickin' In a city filled with change, it's nice to know there are some constants. Comments We're revamping our Comments section. Learn more and share your input.