The lucky winner will go on a Williamsburg Food Tour with $50 for St. Anselm, $25 for Spuyten Duyvil, and $25 for Fette Sau BBQ!

St. Anselm

Steaks & grilled seafood are the specialty of this unassuming, brick-walled spot.

Step through the heavy wood-framed glass door and let the smell of charred meat and grassy notes from chimichurri greet you. Settle down at the bar to sample offbeat wines and cocktails. A genuine sense of contentedness fills the packed room, as guests enjoy small plates of monster prawns, grilled quickly in their steaming shells, finished with garlic, parsley and a hint of spice. Sweet tea-brined young chicken served with head and feet intact may seem like it isn't for everyone, but it should be. Perfectly moist and whole-roasted, it is a pure, hands-on pleasure.

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Spuyten Duyvil

No bar in the city pays more loving and thorough homage to beer-specifically Belgian beer, arguably the world's best-than Spuyten Duyvil. In a neighborhood where $2 PBR rules the day, it's built an almost cultlike following around obscure imported microbrews. Beer geeks from Manhattan, Jersey, Connecticut, and beyond make the trek for a stunning selection of Belgian brews with about 100 often-rare bottles, plus a rotating hand-pulled cask ale. The simple mahogany bar offers the best view of the voluminous chalkboard beer listings and a chance to chat up passionate owners Joe Carroll and Kim Barbour. Snacks-plates of cheese, meat, and Brooklyn-made pickles-stand up well to that $19 bottle of rare Wallonian Blaugies.

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Fette Sau

Popular dry-rub BBQ, beer & bourbon purveyor with an industrial, cafeteria-style decor & wall mural. The menu is simple and focused on the meats, all of which are heritage breeds raised naturally by small family farms and contain no antibiotics or hormones. The barbeque is one part Central Texas and one part New York Deli. The meat is ordered by weight and served on butcher paper. All the traditional barbeque cuts are served along with plenty of not-so-traditional things like beef tongue pastrami, pork belly, and veal heart.

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