High Heat (CLOSED)

Chef-owner Waldy Malouf made a name for wood-fired cooking at Beacon, the midtown stalwart established in 1999. At this 45-seat spin-off, he brings bonfire cuisine to a more casual setting. Dig into thin-crust pizzas and brisket-and-short-rib burgers pulled from timber-fueled ovens that burn at a steady 700 degrees. Ultimate calorific gluttony comes in a Gotham-inspired mash-up creation: a New York “fold” pizza-burger, made with a half-patty sandwiched into a seven-cheese slice. You can pair your smoke-licked plates with wine or beer poured from one of the 16 taps.