Antonia Lofaso: "I am obsessed with the tamarind marinade on the outside. I think that is what balances this dish so perfectly." 

Alex Guarnaschelli: "I'm in some acidic, sweet, nostalgic state where this skirt steak and this chef took the pickled and the skirt steak off that randomizer and transformed this into something else, which I think is TOC all day long." 

Dominique Crenn: "I pick up some broccoli, and I had this bitterness in my mouth that was just so overpowering. Very interesting dish. I feel that there is just one dimension to it."