Best Restaurant Bites from New York City
Cooking Channel rates dishes from the 2012 Village Voice Choice Eats Tasting Event, which features New York restaurants and a variety of cuisines
The array of six-foot hoagies from Joe Dough included the After School Special, made with fried bologna, potato chips and mustard.
Savory tomato chipotle cotton candy was a grown-up spin on the childhood favorite.
The butterscotch semifreddo, Tony-style, had lots of varying textures and flavors with rich butterscotch flavor throughout.
David's Brisket House
Nothing is better than classic pastrami between two slices of fresh rye.
Beware: You can't have just one of these chocolate, coconut and lavender mini cupcakes.
Ample Hills Creamery
This rich peanut butter and jelly ice cream creamy and luscious with swirls of jelly throughout tasted just like the real deal, only better. We could definitely polish off a whole pint of this stuff in one sitting.
Mile End Delicatessen
Top an expertly crafted, moist yet doughy bun with smoked meat, cucumbers and carrots and you've got yourself a pretty memorable sandwich.
Top Chef contestant Ty-Lor Boring
Top Chef: Texas contestant Ty-Lor Boring made watermelon with vanilla bean honey, saffron and powdered olive oil a modernist twist on a simple fruit dessert.
This sponge cake soaked in three milks, or tres leches, was succulent and moist.
Root vegetables with puffed barley and buttermilk dressing were a fresh, crunchy and colorful interlude between heavier dishes.
Edi & the Wolf
Cured arctic char with orange-chicory salad, lemon gelée and dill was definitely the best bite of the night.
Nicky's Vietnamese Sandwiches
This banh mi was filled with tofu instead of the usual pork. The tender bean curd was nicely complemented by the fresh, golden-brown baguette.
No. 7 Sub
Bite-sized rounds of pork and shrimp sausage with cilantro and grape jelly sauce were addicting and unusual.
The Blue Stove
These baby chocolate bourbon cakes stole the show. With the perfect bourbon-to-chocolate ratio, they melted in our mouths.