Fête photos: 25th American Wine & Food Festival

Robata from Katana

Katana's executive chef Vernon Cardenas told us that the two robata grills took over one-and-a-half hours to get the binchotan charcoal heated to the proper blazing-hot temps. Totally worth it: people were queuing up for the kobe beef skewers with a black pepper sauce for most of the night.