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.
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.
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.
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.