Mama's Meatballs by Rosebud
Rosebud rocked its Centro Mama's Meatballs. Just like mama used to make.
Bulgogi Short Rib Sliders by Red Door
Red Door made bulgogi short rib sliders topped with pickles and kimchi aioli.
Like I always say, ain't no party unless some lady's getting painted up front. No sir.
And also, like I always say, ain't no party unless there's a girl on a giant bicycle with spinning glasses that pours wine for you off that very same bicycle. No sir.
Howells and Hood
Howells and Hood brought a rich beef fat braised beef cheek, ice spinach, bone marrow, and pumpkin creation.
Mercat a la Planxa
Hot off the heels of their Bib Gourmand announcement, Mercat brought a cold smoked Skuna Bay salmon with espellete caviar, creme fraiche, and a rye crisp. Mmm.
The folks that run the kitchens at both Henri and The Gage came with piping hot bowls of chicken pozole.
Hubbard Inn rocked a tiny little lobster roll. That's how you know you've got a real party on your hands. Lobster.
Angelina created a spiced duck breast over a goat cheese polenta. The duck was very tender and the polenta was smooth and creamy—both good things.
These garlic pork ribs are from Sweet Station, which is located in Chinatown.
This delicate salmon crudo was from III Forks Steakhouse.
At first I thought these were those little enclosed biosphere terrarium things, until I looked closer and saw it's a salad with a scallop on top. Awesome.
Red meat and red meat. They served a beef tenderloin and a dry aged prime strip loin, too.
The J. Parker's bartender repped their unique concoction called Miles to Go Before I Sleep, inspired by the poem "Stopping by the Woods on a Snowy Evening" by Robert Frost.
This was really fun: Spin-Spun, a candy company, came out with a pair of cotton candy machines and glow sticks. The kids in us were proud to walk around in the dark with the lit-up fluffy sugar candy.
Ever have a liquid cheesecake smoothie before? Neither had we. It was kind of like a cold cheesecake and peanut butter soup.
Le Cordon Bleu
One of our favorite desserts was the lightly sweetened cheesecake panna cotta. Not too sweet, but fluffy and smooth, it was a great way to end the night.
Fire and Ice
Let the fun begin!
The Grand Ballroom at the Hyatt Regency was decked out in the night's theme of fire and ice.
Multiple ice sculptures and ice bars were stationed around the ballroom. This ice bar even encased a screen displaying a fireplace. Whoa.
Oysters with Ice Pearls by Supreme Lobster
Supreme Lobster brought a LOT of Fire River Oysters decorated with what they described as Ice Pearls, which popped in your mouth when you ate them.
This is what a mountain looks like, in heaven. You know—entirely made of cheese.
Chipotle Rubbed Lamb Chop by Municipal Bar and Dining Co.
These guys brought a chipotle rubbed lamb chop with mint chimichurri to cut through the rich meat.