Wood-Fired Burger or Pizza Dinner, Fries or Salad, and Wine or Beer for Two or Four at High Heat (Up to 61% Off)

Greenwich Village

Give as a Gift
Over 1,000 bought
Limited quantity available

In a Nutshell

Beginning with organic and locally grown ingredients, chefs bake handmade pizzas in a wood-burning oven and char-grill Angus burger patties

The Fine Print

Expires 90 days after purchase. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Not valid for delivery. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The smoke from a wood-fire oven enhances meat with complex flavors and can create a smoke screen so that no one sees you eat an entire roast boar. Pig out with this Groupon.

Choose Between Two Options

$25 for a burger or pizza dinner for two (up to a $58.40 total value)

  • Two burgers or regular pizzas (up to an $11.95 value each)
  • Two orders of spice-tossed fries or small mixed-green-and-herb salads (up to a $4.25 value each)
  • One growler of beer or carafe of wine (up to a $26 value)

$45 for a burger or pizza dinner for four (up to a $116.80 total value)

  • Four burgers or regular pizzas (up to an $11.95 value each)
  • Four orders of spice-tossed fries or small mixed-green-and-herb salads (up to a $4.25 value each)
  • Two growlers of beer or carafes of wine (up to a $26 value each)

See the full menu.

High Heat

Burgers and pizza may speed out of High Heat’s “fast-casual” kitchen, but chef Waldy Malouf hasn’t rushed a thing in planning his recently opened restaurant. He started by getting to know many of his suppliers on a personal level, collaborating with butchers from DeBragga & Spitler Meat Company over the course of six months to develop the recipe for the smokestack burgers’ blend of antibiotic-free, certified Black Angus beef and 30-day dry-aged beef brisket.

Cooks sear each of those patties at high temperature on a cast-iron griddle before transferring it to a wood-burning grill and covering it with an iron dome to seal in heat. Malouf applies the same level of care to his pizzas, crafting the dough from organic whole wheat, wild flower honey, and century-old starter yeast that he formally adopted 30 years ago. He tops the resulting pies with sauce simmered from fire-roasted imported tomatoes, a blend of seven imported and domestic cheeses, seasonal produce, and local organic meats. The Wall Street Journal has praised both pillars of the menu, lauding the High Heat burger for its “thick, well-seasoned patty” and the pizzas for their “hearty thin crusts that don't get soggy under piles of toppings—and there are plenty of choices of those.” The concise menu flanks these staples with umami-packed vegan burgers, organic turkey, and barbecue pork seasoned with 13 spices.

Malouf keeps the restaurant a family operation: his daughter Merrill manages the eight vintage American wines on tap, each stored in stainless steel kegs, and his son Max rules the eight craft beer kegs—which include Brooklyn Sorachi Ale, Empire Amber, and Firestone Walker IPA. The family beverage fixation extends even to sodas, whose syrups they craft in-house using natural cane sugar, ginger, lime, and star anise before submitting each batch to a panel of the strictest soda jerks. Sleek accents of wood, iron, leather, and rough stone smoothly frame the fast-paced, aromatic action.

Simple to elegant eats that emphasize fresh, organic, seasonal, and local ingredients