1. 1. brgr

   287 Seventh Ave., nr. 26th St.; 212-488-7500

   Former Moomba man Chris Russell has joined the city’s burger-flipping frenzy. The meat is a proprietary blend from boutique beefery Montana Legend, and the shakes are made with Ronnybrook Farm Dairy milk and ice cream.

2. 2. Varietal

   138 W. 25th St., nr. Seventh Ave.; 212-633-1800

   At this new wine-themed restaurant, Ed Witt, formerly of Il Buco, showcases seasonal ingredients in dishes like venison loin with sheep’s-milk yogurt and soy-roasted quince.

3. 3. Supermac

   348 Seventh Ave., nr. 29th St.; 212-760-1900

   Following in S’mac’s—and possibly Kraft’s—footsteps comes this macaroni-and-cheese specialist. Eleven versions of the comfort-food classic, including one with lobster.

4. 4. Waldy’s Wood Fired Pizza & Penne

   800 Sixth Ave., nr. 27th St.; 212-213-5042

   Veteran chef Waldy Malouf tops his oval pizzas with ingredients lesser piemen wouldn’t dare, including braised lamb with roasted lemon and oregano.

Related:

• Archive: “Food Features”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: Jan 15, 2007 issue of New York | Subscribe!