What You Missed at Last Night’s New York Taste
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, veloutés, 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.
Photo: Melissa Hom
Lincoln's veal terrine with fall vegetables and bagna càuda dressing.
Photo: Melissa Hom
Balaboosta's shrimp katafi with tobiko sauce.
Photo: Melissa Hom
The shrimp, frying.
Sirio Ristorante's seared scallops with cauliflower purée and black-truffle sauce.
Photo: Melissa Hom
Razor clams from Costata.
Photo: Melissa Hom
Pizza balls from the Meatball Shop.
Photo: Melissa Hom
Hill Country Barbecue Market's post-oak-smoked brisket with cucumber salad ...
Photo: Melissa Hom
... 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.
Photo: Melissa...And Clover Club's Port of Call, made with Ford's gin, Sandeman ruby port, lemon juice, cinnamon syrup, cranberry relish, and bitters.
Photo: Melissa Hom
Beets with horseradish and goat's milk from Betony.
Photo: Melissa Hom
Tertulia's sopa de calabaza with smoked lamb bacon and labne.
Photo: Melissa Hom
From the Elm: red-kuri-squash velouté with comté crème.
Photo: Melissa Hom
Juni's slow-poached Feather Ridge hen's egg with black truffle, truffle powder, and chervil.
Photo: Melissa Hom
Delicatessen's Spanish-mackerel crudo with roasted-tomato vinaigrette, avocado, and crispy quinoa.
Photo: Melissa Hom
From Porter House New York: prime New York strip steak with mushroom, beets, pickled-onion panzanella.
Photo: Melissa Hom
The brisket situation at Dinosaur BBQ.
And Dinosaur's brisket sandwiches.
Photo: Melissa Hom
Truffle alert!
Big-eye tuna tart from Cherry.
Photo: Melissa Hom
Dale Talde chats with a guest.
Photo: Melissa Hom
Talde's plates of lemongrass-pork slippery noodle.
Photo: Melissa Hom
Molecular cocktails.
RedFarm's black-seabass-and-avocado tart.
Photo: Melissa Hom
Montaditos de Rabo de Toro (steamed brioche, pulled oxtail, mushroom, and kale) from Manzanilla.
Photo: Melissa Hom
Arlington Club's filet mignon steak tartare with white mushrooms, condiment, and grilled country bread.
Photo: Melissa Hom
Fluke ceviche with spicy red yuzu juice from Maisono.
Photo: Melissa Hom
Team Blue Hill made cocktails with their house gin and vermouth.
Photo: Melissa Hom
"Yu-burrata" with truffle dashi and fresh wasabi from Morimoto.
Photo: Melissa Hom
Telepan's apple-pie crescents with apple-butter cream and caramel.
Photo: Melissa Hom
Chocolate caviar from Dominique Ansel was a big hit.