Roasting meat and fish in a wood-burning oven is de rigueur in restaurants like Five Points, Mercer Kitchen, and the Harrison, lending a smoky aroma to the food and an aura of rustic simplicity to the establishments. A handful of places, including Beacon and Peasant, have taken the technique—which generates temperatures of 900 degrees and demands great skill in positioning vittles in the oven—one step further, making the hearth their centerpiece and adapting a much broader range of dishes... More >>>