Slideshow: Brooklyn on Parade at New York City Wine and Food Festival's Brooklyn's Backyard

Mile End
Mile End
Since opening in 2010, Mile End has garnered quite a bit of praise for its Montreal-style Jewish delicatessen fare. This dish was no exception—a fluffy square of house-baked pretzel was topped with a generous schmear of chopped liver and pickled red onion, with a garnish of crunchy watercress. A lifelong liver lover, I couldn't get enough.
Tchoup Shop
Tchoup Shop
This Williamsburg joint knows what's up. Simon Glenn's maque choux was studded with crawfish tails, housemade tasso ham, and bacon. Stewed with creamy corn and crunchy celery, the meats added a soft, warming smokiness to the traditional Louisiana dish.
Arancini Bros.
Arancini Bros.
These guys are a late-night Bushwick favorite, and with good reason. An ultimate comfort (and awesome drunk) food, the saffron-risotto balls were stuffed with ragù, peas, and mozzarella cheese. I got a gorgeous strand of gooey cheese on my first bite, and subtle bitter-floral notes from the saffron. That said, we would've liked to see a little more seasoning—or salt—in there.
TALDE
TALDE
Top Chef's Dale Talde makes a mean chicken larb. The lemongrass-infused chicken came on a crunchy lettuce wrap and brought some serious heat and a strong undercurrent of peanuts. A sweet grilled grape garnish didn't seem very grilled, but with the sweet juicy bite was a welcome addition to the plate.
Pete Zaaz
Pete Zaaz
Pete Entner's Crown Heights spot is known for its pizza, but last night the chef deviated from his celebrated pizza with servings of three different fried wonton iterations. His baked potato wonton definitely took first prize: a bacony knish-style filling was encased in a crispy, golden brown skin with just the right amount of doughiness to it. Dipped in a cheddar-crème fraîhe sauce, it was a wonderful take on Polish-Chinese-American fusion.
Dale Talde
Dale Talde
Talde gives a shout out to his chicken larb.
Liddabit Sweets
Liddabit Sweets
I'm not usually a rice pudding type of gal, but Liz Gutman and Jen King may have converted me. Sautéed caramel apples and candied almonds had a malty sweetness that was perfectly balanced by a salty, crunchy crumble.
FOODfreaks
FOODfreaks
Considering that FOODfreaks is all about grilled cheese, we were a little surprised to find their 3 cheese sandwich pretty forgettable. That said, we fell head over heels in love with their side of brussels sprouts, which were fried to greasy, crispy perfection and drizzled with agave for some surprisingly pleasing sweetness.
FOODfreaks Brussels Sprouts
FOODfreaks Brussels Sprouts
A closer look at the marvelous fried sprouts. The crisp paper-thin layers were an addictive combination of sweet and salty.
Fort Defiance
Fort Defiance
Steve Linares prepared pork two ways in his rendition of choucoute garnie, an Alsacian classic. Smoked pork loin and kassler (a salted and smoked cut) were served on a bed of sauerkraut. The sauerkraut was deliciously caramelized and strongly seasoned.
Gwynett St.
Gwynett St.
One of the most interesting and beautifully plated dishes of the night, Gwynett St.'s Autumn Roots featured a dense chestnut mousse. Joined by sweet potato chips, caramelized chestnuts, pickled radish, and a sweet, vibrant beet powder, it was a delightful experiment in flavor and texture.
Sidecar
Sidecar
This was my first Brandade, and boy am I grateful for the introduction. DeCoursy whipped salted cod with potatoes, cream, and olive oil for a creamy, not-too-fishy spread. The mixture was served on crunchy toast points and garnished with some vibrant pickled onions.
Nate Smith
Nate Smith
Allswell's Nate Smith, still looking energized at the end of a long night.
Acme Smoked Fish Corporation
Acme Smoked Fish Corporation
Acme Smoked Fish has been a Brooklyn fixture since the turn of the 20th century; today they distribute their products to supermarkets across the region. Their table was doling out a diverse and oh-so-delicious trio of salmon: a smooth and creamy gravlax in sweet mustard and dill sauce, their David Burke pastrami-smoked salmon, and some crisp salmon jerky. It was old New York at its best.
Brennan & Carr
Brennan & Carr
The Sheepshead Bay restaurant churned out these hot roast beef sandwiches, dipped into a bubbling vat of rich juices. The best bite came from the center of the sandwich, where the spongy bread had soaked up the liquid, and the meat was rare and flavorful.
Bierkraft
Bierkraft
If you thought Bierkraft would be serving beer...well, you'd be wrong. Their dessert featured dense, fudgy brownies sandwiching a hefty scoop of vanilla chocolate chunk gelato. Even better? They dubbed it the Shameless Ice Cream Sandwich, so I took their advice and had two.
The Man Himself
The Man Himself
With a cane in hand, a limping and apparently injured Adam Richman demonstrated some serious stamina, standing for photo ops with guests for almost the entire duration of the evening.