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.
Kristen Kish's Grilled Fairytale Eggplant
Is there a better name for an eggplant variety than Fairytale? I don't think so. But I can say that this marinated and deeply charred eggplant round with nutty romesco, miso-pickled sultanas, and toasted almonds is one of the best bites of eggplant I've had this year.
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.
Sarah Grueneberg's Grilled Lamb Belly
Here's a lamb dish you could eat like a cronut: peel off the lean layers off the skewer one by one. Lamb fat makes a good substitute for cream filling.
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
Tiffany Derry's Grilled Short Ribs
Thinly sliced grilled short ribs not unlike bulgogi, sweet and nutty from their soy sauce marinade and sesame topping.
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.
George Mendes' Quail
Grilled with coriander and black olives: juicy, a little briny, a little sweet.
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
Yvon Lemoine's Meatball Sliders
These peppery meatballs got a light red sauce sop and a big dollop of super-creamy ricotta.
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.