The 10 Best Things We Ate at the New York Wine & Food Festival

10/20/2014 at 06:08 PM ET

NYCWFF burger
Morgan Gibson

This weekend we ate ourselves through the four-day food feast known as the New York City Wine & Food Festival — and we’re still full.

The festival included dozens of events, hundreds of chefs, thousands of dishes and we can only image how many calories. The bites ranged from delicious to, um, not so much — point is, we definitely had some favorites.

Here’s a little taste of the best foods we consumed. For full festival coverage, check out our Instagram.

BASH BURGER

We’d been dying to get our hands on Burger & Barrel chef Josh Capon’s famous Bash Burger (above) — which has taken home the People’s Choice prize at Rachael Ray‘s Burger Bash for four years in a row. This year made it a five-time winner, and now we understand why: A juicy patty, caramelized onions, bacon jam, pickles and American cheese sandwiched between a delicious potato roll — it’s safe to say that this is actually one of the best burgers we’ve ever tasted.

SMOKED ESPRESSO RUB BRISKET SANDWICH

This isn’t your ordinary brisket sandwich: Chef Robert Irvine added grilled onions, taleggio cheese, horseradish aioli and crispy pickled jalapeños to his coffee-rubbed brisket. No surprise: Irvine took home the People’s Choice Award at his Stacked Sandwich Showdown.

Our favorite Bloody Mary at the #CHOPPED #NYCWFF brunch was the Bloody Beaux Thai from @tenoakaustin. Mmm spicy!

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BLOODY MARY

Out of the 12 finalists, this ‘Bloody Beaux Thai’ created by David Wakefield from Austin’s TenOak was by far our favorite at the Chopped Best Bloody Mary Brunch. The combination of the mustard, Sriracha and Creole seasoning really packed a punch.

BARBECUED PORK RIBS

Trisha Yearwood‘s Down-Home Country Brunch featured Southern favorites from 12 different vendors, and we were lucky enough to taste everything. Seriously, everything. The standouts were the barbecued pork ribs and white shoepeg corn pudding from N.Y.C.’s Hill Country. Sure, we were eating ribs for breakfast, but they were so perfectly cooked, and the corn pudding was our favorite bite of the day by far — so sweet and salty! Maybe we can steal the recipe for Thanksgiving…

PIZZA

This quad-shot doesn’t even capture how much pizza we ate at Adam Richman‘s La Sagra Slices, which was full of all sorts of tasty pies. However, what we’ll remember most is that crust — a fantastic combo of crispy and chewy.

Double fisting mini margs at #NYCWFF #TacosandTequila 🍹

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MINI MARGARITAS

Truth be told, the cucumber jalapeño margarita (on the left) at Bobby Flay‘s Tacos & Tequila was almost too spicy on the first taste. But the flavors really balanced out on the second (and third, and fourth…) sip. The orange margarita (on the right) was a more mild cocktail, but just as delicious.

A sun sets on Meatopia #NYCWFF

A photo posted by Morgan G (@morganegibson) on

LAMB RIBS

These ribs — at Michael Symon‘s Meatopia X: The Carnivore’s Ball — were insane. The Granary ‘Cue & Brew glazes them in root beer and Tabasco. They were so salty, so tender and so, so juicy.

Dreaming of spaetzle #Oktoberfest #NYCWFF

A photo posted by Morgan G (@morganegibson) on

CHORIZO SPAETZLE

While, truthfully, it might not have been the prettiest dish at the festival, it was definitely one of the yummiest. Empellon‘s Chorizo Spaetzle at Andrew Zimmern‘s Oktoberfest was that of German gods — okay, maybe that’s exaggerating a tiny bit, but the egg noodles were perfectly crispy, with a spicy chorizo cheese sauce on top. There might have been two bowls consumed prior to this shot.

And for dessert…

And Choco Tacos #NYCWFF

A photo posted by Morgan G (@morganegibson) on

CHOCO TACOS

We love the fact that El Toro Blanco didn’t limit itself to a savory dish at Tacos & Tequila. These Choco Tacos (peanut butter and hazelnut flavored) were delightful, despite it being a cool 55 degrees on the windy rooftop event space.

NYCWFF chocolate hats
Mark Marino

MAD CRUNCHY HAZELNUT TOP HATS

Chef Zac Young of David Burke Kitchen created these scrumptious chocolate-hazelnut treats for Dominique Ansel‘s Alice in Wonderland-themed Wonderland Party. The upper half of the top hat was velvety soft while the base was like the most amazing crunchy candy bar you’ve ever tasted.

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