Tackle Box served crabcakes. Photograph by Scott Suchman
Central topped its faux gras with pickled peaches and crumbled pistachios. It was one of our favorite dishes. Photograph by Scott Suchman
BBQ at Rocklands. Photograph by Scott Suchman
A pile of filet-mignon sandwiches from Morton’s the Steakhouse. Photograph by Scott Suchman
Bourbon Steak paired watermelon with feta and lardo. We were big fans of the dish. Photograph by Scott Suchman
J&G Steakhouse paired watermelon with goat cheese rounds. Photograph by Scott Suchman
Bibiana dished out linguine with cockles. Photograph by Scott Suchman
Georgetown Cupcake rolled out a big display.
Great version of surf and turf: BLT Steak’s pork-belly-and-octopus skewers. Photograph by Scott Suchman
Co Co. Sala’s house-made chocolates. Photograph by Scott Suchman
Zaytinya chef and former Top Chef contestant Mike Isabella grabs a Masa 14 cocktail—one of our favorite drinks. Photograph by Scott Suchman
Another chocolate bomb from Co Co. Sala: a German-chocolate whoopie pie. Photograph by Scott Suchman
Art and Soul’s house-made bratwurst, which were served with ale mustard and green-tomato relish on a caraway bun. Photograph by Scott Suchman
Equinox served chilled watermelon-and-tomato gazpacho with basil oil.
Jeffrey Buben of Vidalia and Bistro Bis made a cold sweet-onion vichysoisse Photograph by Scott Suchman
Rocklands had a spread of pulled pork, buns, and barbecue sauce.
A smoked-salmon Napoleon with potato, creme fraiche, and caviar from Brasserie Beck. Photograph by Scott Suchman
Co Co. Sala’s Santosh Tiptur lays out artisanal chocolates. Photograph by Scott Suchman
Yet another gazpacho: This one, made with cucumbers, is from Cafe du Parc. Photograph by Scott Suchman
Baked & Wired had delicious desserts, including these shortbread bars. Photograph by Scott Suchman
Sweet-and-savory chicken puffs from Ping Pong Dim Sum. Photograph by Scott Suchman
Bourbon Steak chef David Varley garnishes his watermelon-and-lardo dish. Photograph by Scott Suchman
Warm hush puppies with honey butter from Sou’Wester. Divine! Photograph by Scott Suchman
Patowmack Farm had garlic-soup shooters with thin slices of ham. Photograph by Scott Suchman
Charlie Palmer Steak turned out a great corn soup with tarragon garnishes. Photograph by Scott Suchman
Vermilion jazzed up its gazpacho with olive tapenade, feta, and opal basil. Photograph by Scott Suchman
Bibiana’s Nick Stefanelli prepares linguine with clams. Photograph by Scott Suchman
We loved this tuna tartare with ginger dressing from J&G Steakhouse Photograph by Scott Suchman
Trummer’s on Main gave out seared wahoo with blueberries, teriyaki pudding, and sea beans. Photograph by Scott Suchman
