Malbec braised short rib from Brooklyn's El Almacen.
Brooklyn's Fanny also served a tasty chilled lobster bisque with pickled shrimp (not pictured).
Butter & Scotch's namesake cupcake is packed with plenty of flavors, featuring Islay Malt Scotch whiskey, toffee, salted caramel and butterscotch pudding.
Brooklyn Cured served up its signature chicken chorizo sandwich -- with hints of smoked paprika, cayenne pepper and red wine.
The Good Batch, a Brooklyn-based bakery, served up its Bonfire Minis, a delicious creation combining a cocoa waffle cookie, dark chocolate ganache, salted caramel sauce and roasted meringue.
Tamales with mole poblano and butternut squash from Manhattan's Mexico Lindo.
The Ditch Dog -- hot dogs smothered in macaroni and cheese -- from Ditch Plains.
Sesame-crusted fried feta drizzled with honey from Ovelia Psistaria Bar.
Chefs from The Meatball Shop prepare buffalo chicken balls with blue cheese dressing and Frank's hot sauce.
A lamb tongue toastie with goat cheese cream, arugula and rhubarb port dressing from Kaia Wine Bar.
A chef from Kuma Inn prepares a whole roasted pig.
Boneless pork roast from Porchetta NYC, served on toasted crostini.
Local dayboat fluke ceviche with smoky tomato, ginger, radishes and black pepper dressing from Juliette.
Dirt Candy's cherry tomato tart with smoked feta.
Xe May Sandwich's 'Hog' sandwich, featuring grilled pork, scallion oil, fried shallots, cilantro, pickled carrots, cucumbers and chili mayonnaise.
Drunken Poor Man's fondue from Brooklyn's 606 R&D.
From chicken chorizo to fluke ceviche to an entire roasted pig, the sixth annual Choice Eats food festival in New York had it all, featuring 50-plus restaurants serving dishes from more than 35 countries.