Chef Govind Armstrong of Post and Beam deep fries and otherwise assembles during Night 2 of Bite Nite. (Lawrence K. Ho / Los Angeles Times)
Nancy Silverton of Mozza assembles a dish of carrots and chick peas. (Lawrence K. Ho / Los Angeles Times)
Corazon y Miel’s biscuit, chorizo gravy and quail egg. (Lawrence K. Ho / Los Angeles Times)
Chef Gilberto Cetina of Chicken Itza served spicy habanero salsa and lime with octopus tacos. (Lawrence K. Ho / Los Angeles Times)
Chefs Javier Fregoso and Esdras Ochoa of Mexicali Taco Company put the final touches on braised pork and chicharon. (Lawrence K. Ho / Los Angeles Times)
It was the night for uni. From the West side sushi spot Shunji came braised beef with shiitaki mushrooms and uni. (David McNew / Los Angeles Times)
Chefs of the best restaurant in L.A. - Providence - prepare plates of seared swordfish. (David McNew / Los Angeles Times)
Chef Michael Segerstrom of Little Sisters prepared some of the most popular food at Bite Nite. He offered beef tartar and lamb belly rolls. (David McNew / Los Angeles Times)
Fans of the Los Angeles food scene gathered for Night 1 at The Times printing facility for Jonathan Gold’s Bite Nite party. (David McNew / Los Angeles Times)
Nguyen Tran, in the banana suit, of Starry Kitchen samples food prepared by chef Alex Moreno of Border Grill. (David McNew / Los Angeles Times)
