Gallery: 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

Basement Tavern
Basement Tavern

Bathtub Gin made with Nolet's gin, agave nectar, lime, orange, muddled mint, and jalapeno

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

ink
ink

Microcones: blueberry pancake (left); olive oil (right). Michael Voltaggio's ink is currently slated to open in July.

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.

FIG Restaurant
FIG Restaurant

Torta de lengua with breakfast radish and escabeche

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.

Picca/Mo-Chica
Picca/Mo-Chica

Chicken anticucho with rocoto sauce. (Ricardo Zarate's new restaurant Picca, is scheduled to open next week.)

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

Scoops/Scoops Westside
Scoops/Scoops Westside

Miso cheesecake (left); maple bacon bites (right).

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

Ray's & Stark Bar
Ray's & Stark Bar

The Ginger Rogers, made with gin with freshly squeezed lime juice, ginger, and mint

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

Craft
Craft

Carnaroli rice pudding with apricots and pistachios

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

The Golden State
The Golden State

Strawberry yuzu gelato topped with Liefmans Cuvée

A-Frame
A-Frame

Cracked out kettle corn. Buttered furikake kettle corn topped with Benton's bacon, dried pineapple, and fresh shiso

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