In Episode 6, the remaining finalists are challenged to elevate food-court cuisine at their own kiosks in Manhattan's South Street Seaport. "We want you to take one of America's most familiar dining experiences to another level," Bobby explains. Some finalists embrace the challenge better than others.

Of course, there's a twist. After the teams have decided on their menus, Iron Chef Geoffrey Zakarian arrives in the Food Star kitchen to unveil a secret ingredient: chicken livers. Each team will have to incorporate the livers into one of their dishes.

Team Bobby's assigned food-court cuisine is American, but they don't want to settle for hamburgers and hot dogs. They decide on regional seafood and name their kiosk American Sandbar. Michele gets stuck with the chicken livers — she'll use them on a crostini with her New England clam chowder.

At first, Justin isn't too jazzed about Team Alton's Italian kiosk, but then he gets an idea: "I'm making fritto misto. It's a recipe for me to fry whatever I want. I know that my tempura recipe is bangin' and I can work this into my POV." He's game to throw the chicken livers in the fryer, too.