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Food

Bite Nite, Nights 1 and 2: Uni, tattoos, the best carrots ever and a long line for gelato

1/11
Chef Ramiro Arvizu of La Casita Mexicana with his crew at Jonathan Gold’s Bite Nite party.  (Lawrence K. Ho / Los Angeles Times)
2/11
Chef Govind Armstrong of Post and Beam deep fries and otherwise assembles during Night 2 of Bite Nite.  (Lawrence K. Ho / Los Angeles Times)
3/11
Nancy Silverton of Mozza assembles a dish of carrots and chick peas.  (Lawrence K. Ho / Los Angeles Times)
4/11
Corazon y Miel’s biscuit, chorizo gravy and quail egg.  (Lawrence K. Ho / Los Angeles Times)
5/11
Chef Gilberto Cetina of Chicken Itza served spicy habanero salsa and lime with octopus tacos.   (Lawrence K. Ho / Los Angeles Times)
6/11
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)
7/11
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)
8/11
Chefs of the best restaurant in L.A. - Providence - prepare plates of seared swordfish.  (David McNew / Los Angeles Times)
9/11
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)
10/11
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)
11/11
Nguyen Tran, in the banana suit, of Starry Kitchen samples food prepared by chef Alex Moreno of Border Grill.  (David McNew / Los Angeles Times)
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This post has been updated to reflect both nights of the event.

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