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)