The 2025 edition of EEEEEATSCON at Pier 76 in Manhattan was a vibrant, food-driven celebration that transformed the Hudson River waterfront into a culinary playground. From October 4 to 5, festivalgoers streamed through the industrial-chic space to sample dishes from some of the most talked-about restaurants in the country. What set the event apart this year was the impressive lineup of food booths—each designed not just to serve meals but to showcase the creativity and personality of the chefs and restaurants behind them.
One of the biggest draws was Anajak Thai from Los Angeles, which attracted long lines for its Fried Fish Tacos and Thai Fried Banana Ice Cream, a festival-only dessert that became a social media favorite. Nearby, Lucali Pasta Shop served comforting Three Cheese Fusilli and crispy fried prosciutto balls, drawing in carb lovers looking for classic Italian flavors with a playful twist. L’Industrie Pizzeria brought its signature Burrata Slice to the pier, perfectly balancing creamy cheese with their famous thin, crisp crust—a simple but crowd-pleasing hit that kept the pizza booth buzzing all afternoon.
Sweet tooths had their moment at Caffè Panna, where the Levain Cookie À La Mode was one of the most photographed desserts of the weekend. A warm cookie topped with cold, house-made ice cream was both nostalgic and indulgent, perfect for fall by the river. For those seeking something lighter, Bánh Anh Em offered aromatic Vietnamese fare, including bánh mì sandwiches stuffed with crisp vegetables and savory meats, along with strong iced coffee that gave guests a caffeine kick as they wandered between booths.
The burger crowd gathered at Cowy Burger, known for its smash burgers and inventive truffle “croquEEEEEATS.” Their booth had the energy of a block party, with sizzling patties and crunchy fried snacks flying out to happy guests. For a refined twist, Atoboy served their Salmon Jang Rice Bowl and Mushroom Rice Bowl, marrying Korean flavors with elegant presentation. Many guests commented on how their bowls felt restaurant-quality despite being served in a festival setting.
Other highlights included Santo Taco, Charles Pan-Fried Chicken, and a special collaboration between Down North Pizza and Aunts et Uncles, which brought bold, flavorful dishes and a touch of Philly-Brooklyn flair to the Manhattan waterfront. Many of these vendors introduced exclusive dishes just for EEEEEATSCON, making the event feel like a once-a-year tasting adventure.
All weekend long, the food booths created an atmosphere that was lively, indulgent, and distinctly New York. Guests balanced plates and bites as they moved from pizza to Thai street food to ice cream, with music and entertainment in the background. It was less like a standard food fair and more like stepping into a curated collection of some of the most exciting culinary voices in the country—all packed into one buzzing pier on the Hudson.
A big highlight of the fest was the booth by the Dune Brothers. They served their classic New England Lobster Roll, which featured tender chunks of lobster dressed with warm butter, a touch of mayo, Old Bay seasoning, and chives, all nestled inside a soft, golden brioche bun. It was priced at $33 and quickly drew attention from festivalgoers who were looking for something indulgent and coastal. In addition to the lobster roll, Dune Brothers also offered a Local Jonah Crab Roll made with chilled crab salad and Old Bay, plus a Rhode Island Clams & Claws dish. Many attendees shared photos and posts on social media raving about the buttery richness and generous portion of lobster, making it one of the most talked-about savory bites of the weekend.
One of the most popular savory dishes at EEEEEATSCON in New York this year came from Hoodoo Brown BBQ, which served their signature Texas-style brisket. The booth offered Prime Brisket for $10, served simply on soft Martin’s potato bread, letting the meat take center stage. Known for its rich, smoky flavor and melt-in-your-mouth tenderness, the brisket was slow-smoked the same way they do it at their restaurant, giving festivalgoers a true taste of their pitmaster craft.
Hoodoo Brown is famous for smoking its meats “low and slow,” sometimes for up to 16 hours, which creates that classic Texas barbecue texture with a well-developed bark and a juicy interior. At the festival, the brisket sandwich had a deep smoke aroma and just the right amount of rendered fat, which made each bite rich but balanced. Attendees who shared their experiences on social media described the brisket as “meltingly tender” and “worth the wait in line,” making it one of the standout meats of the weekend.
For many visitors, this booth was a must-stop between lobster rolls and tacos, because it brought a touch of authentic barbecue to the Hudson River pier. The simplicity of the preparation, combined with the quality of the meat and the signature smoke, made Hoodoo Brown BBQ’s brisket one of the most memorable dishes at this year’s festival.
One of the standout desserts came from Tacolate, a creative vendor that blends Mexican street food charm with sweet, indulgent flavors. Their specialty is a dessert taco that turns the classic handheld treat into something playful and decadent. Each Tacolate starts with a crisp, chocolate-dipped waffle shell that mimics the look of a traditional taco but adds a rich cocoa flavor and satisfying crunch.
Inside the shell, guests found layers of creamy ice cream and luscious toppings—think silky chocolate drizzles, crunchy nuts, sprinkles, or sometimes caramelized bits for extra texture. The presentation was as photogenic as it was delicious, making it a favorite for festivalgoers looking for a sweet bite to cap off their savory tastings. It was a fun and whimsical dessert that perfectly captured the vibrant, indulgent spirit of the event.
