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Here’s What Everyone Was Eating at Last Night’s New York Taste

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Photo: Melissa Hom

Dozens of chefs were on hand at the Waterfront last night to help celebrate this year’s New York Taste Presented by Citi. The reason, of course, is that they were there to cook up a storm for the attendees and just generally have a great time. Laurent Tourondel served pasta out of an entire hulking wheel of Parmigiano-Reggiano. Justin Smillie kept it simple with some first-class crudo. The Cecil’s JJ Johnson showed up with some serious goat dumplings. And the Gramercy Tavern team brought it with — no joke — milk and cookies. Check it all out, right here:

Aureole: Australian Hiramasa with avocado, Meyer lemon, and rhubarb.
Aureole: Australian Hiramasa with avocado, Meyer lemon, and rhubarb. Photo: Melissa Hom
Red Farm: Shrimp, mushroom, and watercress dumplings.
Red Farm: Shrimp, mushroom, and watercress dumplings. Photo: Melissa Hom
Miss Lily's: Sorrel-glazed spare ribs with daikon escovitch.
Miss Lily’s: Sorrel-glazed spare ribs with daikon escovitch. Photo: Melissa Hom
Cherry Izakaya: Bacon Caesar roll.
Cherry Izakaya: Bacon Caesar roll. Photo: Melissa Hom
Ed's Lobster Bar: Lobster meatballs.
Ed’s Lobster Bar: Lobster meatballs. Photo: Melissa Hom
Dante: Vongole soup.
Dante: Vongole soup. Photo: Melissa Hom
Streetbird Rotisserie: Biscuit fried-chicken slider.
Streetbird Rotisserie: Biscuit fried-chicken slider. Photo: Melissa Hom
Upland: Hamachi crudo.
Upland: Hamachi crudo. Photo: Melissa Hom
Tuome: Karee curry macaroni and cheese.
Tuome: Karee curry macaroni and cheese. Photo: Melissa Hom
Osteria Morini: Tortellini in brodo.
Osteria Morini: Tortellini in brodo. Photo: Melissa Hom
Koa: Signature ramen.
Koa: Signature ramen. Photo: Melissa Hom
The Cecil: Goat dumplings, peanut piri piri.
The Cecil: Goat dumplings, peanut piri piri. Photo: Melissa Hom
Buddakan: Tuna tartare spring roll.
Buddakan: Tuna tartare spring roll. Photo: Melissa Hom
Perry St: Scallops with truffle garlic toast.
Perry St: Scallops with truffle garlic toast. Photo: Melissa Hom
Almanac: Fluke crudo with Concord grapes and pickled shishito peppers.
Almanac: Fluke crudo with Concord grapes and pickled shishito peppers. Photo: Melissa Hom
L'Amico: Pipe rigate.
L’Amico: Pipe rigate. Photo: Melissa Hom
The Back Room: Signature eclairs.
The Back Room: Signature eclairs. Photo: Melissa Hom
Zuma: Freshly seared Wagyu tataki with truffled ponzu.
Zuma: Freshly seared Wagyu tataki with truffled ponzu. Photo: Melissa Hom
Pegu Club: Applejack cobbler — apple brandy, cranberry juice, orange juice, pomegranate juice, Punt e Mes, apple liqueur, Angostura bitters.
Pegu Club: Applejack cobbler — apple brandy, cranberry juice, orange juice, pomegranate juice, Punt e Mes, apple liqueur, Angostura bitters. Photo: Melissa Hom
Fonda: Pollo en mole blanco.
Fonda: Pollo en mole blanco. Photo: Melissa Hom
Rebelle: Chicken-liver mousse with currants and celery.
Rebelle: Chicken-liver mousse with currants and celery. Photo: Melissa Hom
American Cut: Pastrami rib eye bites with fermented slaw.
American Cut: Pastrami rib eye bites with fermented slaw. Photo: Melissa Hom
Charlie Palmer Steak: Dulcey panna cotta, compressed mango, pineapple, streusel.
Charlie Palmer Steak: Dulcey panna cotta, compressed mango, pineapple, streusel. Photo: Melissa Hom
Quality Italian: Chestnut roulade with mascarpone cream and spiced cranberries.
Quality Italian: Chestnut roulade with mascarpone cream and spiced cranberries. Photo: Melissa Hom
Gramercy Tavern: Triple-chocolate-chunk cookies with Tahitian vanilla milk.
Gramercy Tavern: Triple-chocolate-chunk cookies with Tahitian vanilla milk. Photo: Melissa Hom
The Clocktower: Sticky toffee pudding.
The Clocktower: Sticky toffee pudding. Photo: Melissa Hom
Blue Hill at Stone Barns: White sweet potato with peanut and chocolate.
Blue Hill at Stone Barns: White sweet potato with peanut and chocolate. Photo: Melissa Hom

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Here’s What Everyone Was Eating at Last Night’s New York