Alex Guarnaschelli: "That's good sauce. Fantastic. And lime water. Restrained choice, right? You could have gone vinegar, fish sauce. And this chef was like, squeeze the lime. See you later. And it is paying off in spades. I love the char, therefore I understand the use of the grill basket. Then I tasted the pork. I love the spice rub on this. It is literally divine." 

Alex Guarnaschelli: "That said, this is not TOC level presentation. This is not enough. It's too simple." 

Dominique Crenn: "I mean, I'm agreeing with them. It should be more elevated." 

Dominique Crenn: "Also, it is missing some floral or some herb element to it. But, you know, overall, I think if I go to a restaurant, a bistro, I would love to have that dish."