Sungold Tomato Sauce, Stracciatella, Basil, Fleur de Sel, Olive Oil, Sourdough Pizza | Chef Russell Smith of Alfreda

Gnocchi, Lemon, Pickled Aji Amarillo Chiles, Parsley, Oregano Breadcrumbs | Chef George Madosky of a.kitchen at Hotel AKA Washington Circle

Banana-Infused Blanco Tequila, Crème de Banane, Lime, Honey, Dram, Yuzu, Nutmeg, Bee Pollen, Chamomile Salt | Restaurateur Lane Harlan of The Coral Wig

Crab Dip, Spiced Apple Butter, Scallions, Chives | Chef Robbie Tutlewski of Little Donna's

Pee Wee Potatoes, Shito, Garlic Aïoli, Lemon, Mustard, Celery, Fresh Herbs | Chef Martel Stone of Dōgon

Rye Whiskey, Aquavit, Cocchi Americano, China China, Pineau des Charentes, Pear Liqueur, Rhubarb Bitters | Bartender Brittany Jones of The Jasper

Apple Filling, Rum Raisins, Maple-Brown Butter Frosting | Bakers Jason and Yuri Oberbillig of SakuSaku Flakerie

Braised Beef Tongue, Salsa Verde, White Onions, Cilantro, Lime, Corn Tortillas | Chef Alam Méndez of Apapacho Taqueria

Blueberry Sponge Cake, Scotch Caramel, Sweet Corn Ice Cream, Blueberries, Edible Flowers | Pastry Chef Sofia Schlieben of JF Restaurants

Chimichurri Butter, Frijoles Aligot, Maggi Onions, Charred Hot Sauce, Cilantro, Tortillas | Chef Thomas Bille of Beast of the Belly

Sinigang Emulsion, Shishito Mousse, Koshihikari Rice, Crispy Ogo | Chef Conor Replogle Jr. of Hotel Wailea

Fried Chicken Thighs, Banana Ketchup, Japanese Mayonnaise, Pickled Cucumbers, Spiced Oil, Buko Pandan Bao | Chef Julie Cortes of Kayu

Fig-Infused Bourbon, Amaro Nonino Quintessentia, Aperol, Lemon | Bartender Sam White of Costiera

Butter Rice, Tomato Gravy, Ufra Gloss, Spicy Pickles | Chef Leah Branch of The Roosevelt

Espresso, Half-and-Half, Nielsen-Massey Vanilla Syrup | Roaster Kris Fulton of Sophomore Coffee

Harissa Cream, Pecorino Romano, Basil | Chef Bobby Daglio of Jardin

Chef Matt Brusca of Alewife

Chef Kiko Fejarang of The Duchess