Slideshow: 33 Bites and Sips from Taste of the Nation, Los Angeles

Short Order
Short Order
Sloppy Bolognese Slider with rapini schmear on a brioche bun. Our favorite bite of the day
Lexington Social House
Lexington Social House
Fried chicken, cornbread, and braised kale
Culina
Culina
Lamb chop with Sardinian fregola, saffron mint pesto
Campanile
Campanile
Olive oil fried egg on grilled bread with black olive tapenade and tomato concasse
Pazzo Gelato
Pazzo Gelato
Vegan dark chocolate (top); Root beer float gelato (bottom)
Tres/The Bazaar by José Andrés
Tres/The Bazaar by José Andrés
Grilled octopus taco with flowering cilantro
Grace/BLD
Grace/BLD
Berkshire pork banh mi with spicy slaw, fresh herbs, and cracklins
Fōnuts
Fōnuts
Chocolate pudding and strawberry mini doughnuts. (Fōnuts is slated to open late-June.)
Craft
Craft
Liberty Farm duck fritter with cherry mostarda.
Hatfield's
Hatfield's
Tropical tres leches cake topped with lime curd, coconut crumble, marinated strawberries, and a coconut filo wafer
Border Grill
Border Grill
Cold poached Alaska salmon on a jicama tostadita, topped with tomatillo herb salsa (left); Alaska crab and quinoa fritters with aji amarillo aioli, piquillo pepper romesco (right)
The Spare Room
The Spare Room
Nantucket Sound, chamomile and lemon balm infused Plymouth gin; Bianco vermouth; and cantaloupe juice, served over spiced ginger sorbet.
Simon LA
Simon LA
Scarlet scallops and yellow beets Napoleon with green garlic goat cheese
Patina
Patina
Lobster and fresh almond gazpacho shooter
LQ @SK
LQ @SK
Chef Laurent Quenioux's residency at Starry Kitchen yielded this boudin noir and mustard tapioca banh mi
WP24
WP24
Chow fueng roll with braised beef short rib
Street
Street
Kaya toast with coconut jam and dark soy custard
The Foundry
The Foundry
Grilled cheese sandwich made with taleggio and apricot-caper puree on raisin bread
Tres/The Bazaar by José Andrés
Tres/The Bazaar by José Andrés
Olive sphere (a burst of unadulterated olive flavor)
Lukshon
Lukshon
Spicy chicken pops
1886
1886
Highland Park Swizzle made with Bols Genever and bitters
Mozza
Mozza
Porcini rubbed barbecued Creekstone Farms short ribs with salsa verde
ink
ink
Wagyu beef tongue cold cuts with pumpernickel and drizzled with mustard snow
Hatfield's
Hatfield's
Spanish octopus salad
A-Frame
A-Frame
Cracked out kettle corn. Buttered furikake kettle corn topped with Benton's bacon, dried pineapple, and fresh shiso