Grilled Shrimp with Creamy Habanero Sauce from Chichen Itza
LA's flagship Yucatán restaurant, Chichen Itza, served up a plump barbecued shrimp covered in a "medium" habanero cream salsa.
Crème Caramel's Anti-Cupcake Trend Declaration
Crème Caramel's booth was serving up bite-sized portions of their decadent Filipino desserts: Buko (Coconut) Pandan Crème Caramel and Calamansi Crème Fraiche Pie.
Street-Style 'Elote Loco' from Mohawk Bend
Echo Park/Silver Lake's all-California beer bar was serving up barbecue ribs and these bad boys. Grilled corn quarters were dressed with a spicy vegan "Fiesta Aioli," a flavorful ode to the street-roaming Eloteros who were once abundant in the quickly changing neighborhood.
Doma's Thai-style Tuna Ceviche and California Lamb Belly Atop Grandpa's White Bean Soup.
A fermented lime vinaigrette and coconut cream gave Doma's tuna ceviche sliver a kick. To the right, melt-in-your-mouth braised lamb belly paired perfectly with a creamy bean soup.
Lamb Belly Croquette with Peas and Mint from Waterloo and City
Tender and deliciously fatty lamb belly was breaded and fried crisp, served with a cooling mint sauce. This thoughtful bite courtesy of Chef Brendan Collins was a favorite of the night.
Fluff Ice's Lamill Cold-Brewed Coffee Flavored Taiwanese Shaved Ice 'Snow'
The San Gabriel Valley frozen dessert hotspot specializing in flavored, light Taiwanese-style shaved ice was a welcome refreshment on an exceedingly muggy evening. A drizzle of sweetened condensed milk elevated the coffee ice.
Wagyu Beef Okonomiyaki by Gottsui
The cabbage-based okonomiyaki served up by the Japanese savory pancake house on Sawtelle were remarkably light and delicate. Smoky bonito shreds and grilled full-flavored wagyu beef strips made the dish.
Luna Oyster and 18-Year-Old Single Malt Bowmore Whiskey Shooter
The Bowmore whiskey booth was offering guided oyster-and-whiskey shooters. You were instructed to take a sip of the oyster liquor followed by a sip of the whiskey, and then finish off the two together by refilling the oyster shell with the remaining whiskey.
Pad Thai Sliders from Ayara Thai Cuisine
The South Los Angeles newcomers to the Thai restaurant scene served up a fun Pad Thai slider with a chicken and shrimp mash-up patty. They get extra points for a particularly soft and pillowy grilled bun.
Pork Broth Ramen from Ramen Jinya
Despite the muggy heat, Ramen Jinya's tiny single-slurp serving of their old school ramen was amazing, milky and rib-stickingly rich from the pork bones.
Loteria Grill's Baja Style Battered Red Snapper Tacos
Loteria Grill offered a progressive hour-by-hour menu, with a rotation of options throughout the night. This battered fish taco dressed with a spicy chipotle aioli was light and airy.
Sang Yoon's Dandan Noodles cooking demonstration
Sang Yoon conducted a cooking demonstration showing the technique behind his crowd favorite. A couple of crowdsourced sous chefs withstood his jokingly blunt personality and requests, complete with lots cursing and food scrap projectiles.
Le Comptoir's Cherry Wood Smoked Potted Shrimp
Chef Gary Mene's popular pop-up produced an assembly line of subtly smoked potted shrimp topped with minced pickles, generating one of the biggest lines of the night.
Tsujita LA Artisan Noodle's Staff In Full Flow
Tsujita responded to the hot weather with a highly refreshing bowl of chilled ramen with a dried sardine dashi broth. Their generous portion of al dente noodles had event-goers contentedly munching away.
Inn at the Seventh Ray's Uni and Corn Chawanmushi with Bonito Popcorn, Truffle Salt and Yuzo Tamari
Definitely one of the best dishes of the night. The custard's umami-rich flavor really went well with the buttery seafood and toasty, smoky bonito popcorn.