Last night, Campanile O.G. Mark Peel and Kogi don dada Roy Choi collaborated on four courses, with cocktails and sides, at Peel’s Hollywood cocktail haunt, The Tar Pit. A true joint-effort that tapped both the chefs’ styles, passions, and influences, Peel told Grub Street that by the time their meal was being prepped, the two toques couldn’t even remember which of them came up with a particular idea. European classics received an Asian injection, as in Peel’s plate of choucroute garnie that infused Korean spices into his handmade kimchi sauerkraut, pork belly, and sausages, while elsewhere, meat purveyor Harvey Gussman was on hand to oversee a hulking burger patty on a La Brea Bakery bun that Choi had to twist Peel’s arm to get him to season. Reaching an apex of ecstasy in an uni risotto balanced on tender egg yolk, the two chefs fulfilled Choi’s promise to “wreck shit” at this tag-team dinner. Check out our photos of the dishes, plus the chefs hanging together, below in our slide show look back at the culinary mash-up.