Michael Lomonaco's Prime Rib Sandwich
A fine, fine piece of meat to go on a Martin's roll, dressed with slaw and bourbon chili onions.
Alex Raij's and Eder Montero's Skirt Steak
The tender, rosy steak got an impressive smokiness both from its time on the grill and its accompanying mojo sauces.
Halil Usta's Grilled Chicken
The Saveur test kitchen offered these seriously spicy aleppo-rubbed chicken skewers with a plop of dense, tart labne.
Craig Koketsu's and Scott Tacinelli's Mortadella Sandwiches
These baby sandwiches were loaded with flavorful, well-charred hunks of mortadella, a tart eggplant relish, and nutty pistachio mayo. Balanced, bright, and as delicately meaty as a baloney sandwich can be—my top bite of the night.
Mortadella on the grill
Not your average baloney.
Patricia Yeo's Thai Sausage
This northern Thai sausage had a looser texture than I'm used to, more like a Thai take on meatloaf, but it worked: clean and spicy, with chewy sticky rice and crunchy lettuce.
Vidyahara Shetty's Pulled Beef Rib Sandwich
Massive hunks of fork-tender beef rib got pulled and dressed with sweet-tangy barbecue sauce and a jicama-mango slaw.
Now that's a rib
Tadashi Ono's Grilled Squid
The MaisonO chef served impressively tender and briny rings of grilled squid with simple accents of tomato and herb.
Scored for tenderness.
Lorena Garcia's Fish Tacos
Delicately cooked seabass with two salsas: a roasted salsa verde and a fresh tomato-peach salsa.
Hugo Uys' Lamb Chops
These chops got a curry rub-down before meeting the grill, and were served with miele pap, a ground corn cake studded with shrimp and topped with tomato-raisin chutney.
Kalamazoo Pizza Oven
This gas-fired oven is designed to replicate the heat and air flow patterns of an old school Neapolitan oven, and here's the result: margherita and clam pies with poofy rims and soft centers.
Into the oven
George Sabatino's Seafood Salad
Beer sponsor Brewery Ommegang hosted chef Sabatino's tart ceviche studded with corn and, with a south American spin, roasty popcorn. Note to ceviche chefs: do more popcorn!
Robert Truitt's Strawberry Ice Cream Sandwich
Michael White's pastry chef makes some of our favorite ice cream in the city, and he didn't disappoint with these dense sandwiches on crisp butter cookies. The edge was rolled in dried strawberry cookie crumbs.