Last night, dozens of chefs and hundreds of guests hit Eleventh Avenue's Waterfront space for the annual New York Taste gala. There were truffles, foams, velouts, cocktails, briskets, and beers aplenty: We'd be surprised if anyone went home hungry. Check out the highlights in our slideshow, straight ahead.
Lincoln chef Jonathan Benno.
Lincoln's veal terrine with fall vegetables and bagna càuda dressing.
Balaboosta's shrimp katafi with tobiko sauce.
The shrimp, frying.
Sirio Ristorante's seared scallops with cauliflower purée and black-truffle sauce.
Razor clams from Costata.
Pizza balls from the Meatball Shop.
Hill Country Barbecue Market's post-oak-smoked brisket with cucumber salad ...
... Followed by Hill Country's PB&J cupcakes.
The Trident — aquavit, sherry, Cynar, bitters, and lemon essence — from Pegu Club.
And Clover Club's Port of Call, made with Ford's gin, Sandeman ruby port, lemon juice, cinnamon syrup, cranberry relish, and bitters.
Beets with horseradish and goat's milk from Betony.
Tertulia's sopa de calabaza with smoked lamb bacon and labne.
From the Elm: red-kuri-squash velouté with comté crème.
Juni's slow-poached Feather Ridge hen's egg with black truffle, truffle powder, and chervil.
Delicatessen's Spanish-mackerel crudo with roasted-tomato vinaigrette, avocado, and crispy quinoa.
From Porter House New York: prime New York strip steak with mushroom, beets, pickled-onion panzanella.
The brisket situation at Dinosaur BBQ.
And Dinosaur's brisket sandwiches.
Big-eye tuna tart from Cherry.
Dale Talde chats with a guest.
Talde's plates of lemongrass-pork slippery noodle.
RedFarm's black-seabass-and-avocado tart.
Montaditos de Rabo de Toro (steamed brioche, pulled oxtail, mushroom, and kale) from Manzanilla.
Arlington Club's filet mignon steak tartare with white mushrooms, condiment, and grilled country bread.
Fluke ceviche with spicy red yuzu juice from Maisono.
Team Blue Hill made cocktails with their house gin and vermouth.
"Yu-burrata" with truffle dashi and fresh wasabi from Morimoto.
Telepan's apple-pie crescents with apple-butter cream and caramel.
Chocolate caviar from Dominique Ansel was a big hit.
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