It was such a fun Sunday activity and it was just perfect to be with friends savoring yummy bites with great weather also! It was pretty packed but the lines moved along quickly and we soon got into a nice rhythm of getting food from one vendor and then quickly moving into the next line. I had such a great time and can't wait to explore more food festival/events!
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| Each vendor will check you off to make sure you only get one of each dish! |
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| DANNY BOWIEN | Mission Chinese & Mission Cantina & JAMIE BISSONNETTE | Chef/Owner of Coppa (Boston), and Toro (Boston and New York) MISSION CHINESE SPECIAL This lamb tartare was a great start! The flavors were fresh and exciting and tasted very fresh. I loved the little crispy cups and the scallions on top were great! |
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| IVAN ORKIN | Ivan Ramen GRILLED DUCK HEARTS | with a summer corn XO sauce This was probably one of my favorite dishes of the day. And luckily for me a few of my friends don't eat innards so I ate their share also hehe. The duck was nicely charred and meaty and the corn was SO good. It was sweet but also has that hint of OX spiciness. It went perfectly with the little duck hearts... I WANT MORE. |
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| ACTION BRONSON | Musician & MICHAEL WHITE | Osteria Morini PORCHETTA "KRA PROW" TIGELLE | Thai spiced "Porchetta Kra Prow", crispy watercress, tigelle This was pretty normal and was not memorable at all. It wasn't bad but just didn't seem very creative or special. I did enjoy the mixture of herb in the herb salad however as it provided a nice fresh and foresty mixture of flavors along with the fatty pork. |
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| DAVID SANTOS | Louro & JONATHAN WU | Fung Tu PIG HEAD SALAD | with green mango, cabbage, cilantro, mint, maLa vinaigrette and fish powder I did enjoy how fatty the pig head was and it went really well with the tangy green mango. I think I got a nostril or something because I did find a tube like structure with some hairs in it (ew!), I still took a bite haha... might as well be adventurous! |
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| DANIEL DELANEY | Delaney BBQ - BrisketTown TEXAS HOT GUT SAUSAGE I thought this sausage was quite good, bold flavors and had a nice bite to it. I also enjoyed the pickled cabbage on top of it but this was not particularly memorable. |
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| Yum! A nice and refreshing break from all the grilled meats. |
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| MAX SUSSMAN | The Cleveland & ELI SUSSMAN | Mile End GRILLED CHICKEN KEBAB | with Szechuan pepper zhug on flatbread This was alright, the chicken kind of had a strange texture like it was too chopped up. |
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| WILL HOROWITZ | Ducks Eatery
SMOKED CHAR SUI LONG ISLAND EEL | fermented corn, sassafras root & crab roe creme I loved the wonderful smokey flavor of the eel and the corn added a great crunch. I could have used more of the crab roe creme though as it didn't even really notice it until I read the menu. I really wish that the bread was soggy... if it was crispy this would have been GREAT. |
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| MATT RUDOFKER | Ssam Bar GRILLED BLUE WHALE OYSTER | shaoxing, brown butter, ramps This was pretty good but it was a bit too sweet. But I did enjoy the different way of preparation for oysters. |
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| ANDY RICKER | Pok Pok BOAR COLLAR MEAT | rubbed with garlic, coriander root and black pepper, glazed with soy and sugar, grilled over charcoal and served with chilled mustard greens and a spicy chili/lime/garlic sauce This was pretty disappointing, I thought the collar meat would be quite juicy and tender but it was quite tough and the flavor was also quite uninspired. Maybe it's also the asian in me but eating the "gai lan" cold and barely cooked was strange. |
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| ROB NEWTON | Wilma Jean and Nightingale 9 & OLIVER STRAND | New York Times BARBECUE DUCK | with sorghum, ginger and five-spice flat bread This was the last dish that I had and it did not disappoint! The duck was nicely roasted and it all went together well into a rich and decadent bite. |
All-Star BBQ
East River State Park
Brooklyn
New York
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