Call it gourmet-to-go. Fast-casual restaurants, or counter-service eateries geared toward quick lunches and takeout dinners, have exploded into a $47 billion industry in recent years — and five-star chefs in NYC are taking note. From Adin Langille of the Michelin-starred Junoon to Nick Anderer of Danny Meyer’s Maialino, every chef worth his apron has a fast-casual concept these days. And they’re getting fancy, too, luring foodies with rarefied and hard-to-find ingredients.

Liberate yourself from soggy Seamless salads with the city’s best speedy-yet-swanky eats.

The too-tired-to-cook-tonight crowd is flocking to Poulet Sans Tête, a new takeout chicken joint tucked inside sister restaurant Left Bank in the West Village. It’s French-inspired — “they eat much better,” chef Laurence Edelman tells The Post — and specializes in rotisserie birds. But the don’t-miss dish for highbrow palates is his “really rich” chicken liver pâté ($6), made from the rotisserie birds’ innards, plus cream, mushrooms and a splash of brandy. Open 1 to 10 p.m. daily. 117 Perry St., 212-727-1170; PouletSansTete.com

Leave it to Danny Meyer’s restaurant group — those brains behind upmarket fast-food sensation Shake Shack — to see a humble New York pie and think, “needs more squash blossoms.” They were right: The squash blossom pie ($13) with mozzarella and anchovies is the head-turning star of the group’s new counter-service pizzeria Martina in the East Village. “I think people are kind of taken aback when they first see” the blossoms, Martina chef Nick Anderer, formerly of Marta and Maialino, tells The Post. “It’s funny to watch that reaction, because I’m so used to seeing them in Rome.” But New Yorkers seem to be catching on just fine, washing down the floral pies with Italian beers, wines and proseccos in the no-frills space. Open 11 a.m. to 10 p.m. daily. 198 E. 11th St., 646-747-6635; MartinaPizzeria.com

For a quick workday lunch that still feels a little special, Philadelphia-born chain Minigrow has Manhattanites covered. Although known for its veggie-laden noodle and grain bowls, the menu’s chicken “Jawn” ($13) — that’s “thingie,” in Philly lingo — ups the midday ante with fresh wheat noodles, chicken, vegetables and canned black truffle peelings from France. “They add a rich earthiness to the dish,” Minigrow CEO Justin Rosenberg tells The Post. Although the truffles aren’t as pricey as the fresh kind, they’re still not cheap. But it’s worth it to discerning diners. “It’s one of those things to get people talking about what we’re doing,” he says. Open 10:30 a.m. to 8 p.m. weekdays (weekend hours vary) at three Manhattan locations. Minigrow.com

The poke bowls at Bowl and Blade — a clean-eating alcove that opened in Park Slope earlier this year — might be less fish-forward than you’re used to, but that’s because its oceanic offerings have serious pedigrees. “We want to serve high-end product,” chef Adin Langille, formerly of the Michelin-starred Indian eatery Junoon, tells The Post. So his team espouses a quality-over-quantity philosophy and uses “the same fish” he served at the Midtown hot spot, including line-caught Pacific ahi tuna ($14) and salmon from an eco-friendly farm in Chile ($14). Open 11 a.m. to 10 p.m. weekdays and until 9 p.m. weekends. 169 Fifth Ave., Park Slope, 718-783-7700; BowlAndBlade.com

At the recently opened Llamita, the lunchtime West Village cousin to buzzy Peruvian date-night spot Llama Inn in Williamsburg, chef Erik Ramirez puts an elegant twist on the Peruvian specialty anticuchos de corazón, or grilled beef heart skewers. He expects it will draw bold palates: “It’s for people that know about it, people that have had it at other restaurants and people that are adventurous,” Ramirez tells The Post. His anticucho ($16) is a lance of filleted and marinated beef heart served with potato, corn, queso fresco and a zesty green chili sauce. Open 11 a.m. to 8 p.m. weekdays and at 10 a.m. weekends. 80 Carmine St., 646-590-2771; LlamitaNYC.com