Dominique Crenn: "This is incredible. I think it's very balanced. There is a little bit of sweetness to it. There is a lot of acidity. There is a little bit of fat. There is spiciness. This is a really complex dish." 

Alex Guarnaschelli: "There's like a finesse here. There's an elegance. There's a je ne sais quoi." 

Alex Guarnaschelli: "I think this sauce, I feel like having it all in one big dollop and me having to dose it to myself with the rest of the components. I ate too much." 

Antonia Lofaso: "This dish is spectacular. There's a couple of slices of skirt steak, medium rare, and it is so tender, it melts into your mouth. But the star of the plate is the broccoli rabe. There's that crunch and dryness to them that are so wonderful. There's the char that goes throughout the pickling." 

Alex Guarnaschelli: "There's so much finesse here. But I would say there's plenty of pickle here. I would argue there's almost too much vinegar here. There's almost too much pickle."