Pretzel Ice Cream, Pretzel Brittle, TCHO Chocolate-Covered Pretzels, Espresso, Whipped Cream | Restaurateur Hallie Meyer of Caffè Panna

Scottish Salmon, Apples, Avocado, Miso, Lime, Cucumber Water, Berbere Oil | Chef Fariyal Abdullahi of Hav & Mar

Mushroom Conserva and Chives | Chef Shaun Lafountain of Brooklyn Winery

Nielsen-Massey Vanilla Pastry Cream and Vanilla-Infused Simple Syrup | Baker Kelly Mencin of Radio Bakery

Baker Danielle Spencer of Win Son Bakery

Black Tea-Infused Rum, Fino Sherry, Grape Shrub, Crème de Cassis, Pomegranate | Bartender Harrison Snow of Lullaby

Veal Cheeks, Spring Onions, Vin Jaune Sauce, Sea Salt | Chef Ian Anderson of LaLou

Pork Picadillo, Tomato Sauce, Oaxacan Cheese, Radish, Cilantro, Lime | Chef Yara Herrera of Hellbender

Spiced American Lamb Shoulder, Avocado Salsa, Onion, Cilantro, Lime | Chef Yara Herrera of Hellbender

American Lamb Loin, Cashew Milk, Chile Oil, Cashew Dukkah, Fresh Herbs | Chef Ollie K.C. Liedags of Hilda and Jesse

American Lamb, Harissa-Miso Sauce, Mechouia, Coconut Yogurt, Cilantro | Chef Liz Barwick of Sarma

Spiced American Lamb Leg, Tabbouleh-Breading, Tahini Yogurt, Frisée Salad, Parmesan, Sesame Seeds, Fresh Herbs | Chef Liz Barwick of Sarma

American Lamb Shoulder, Coconut Spinach, Charred Dates, Black Vinegar | Chef Ollie K.C. Liedags of Hilda and Jesse

Chow Chow, Alabama BBQ Sauce, Benne Seeds | Chef Amanda Turner of Olamaie

Russet Potatoes and Duck Gravy | Chef Amanda Turner of Olamaie

Braised Short Ribs, Duck Jus, Lemon, Chives | Chef Jacob Siwak of Forsythia

Chicken Meatball, Charred Onions, Bulgarian Feta, Arugula, Smoked Paprika Mayonnaise, Seeded Bun | Chef Dria Atencio of Salty Lunch Lady

Chewy Carrots, Squid Bolognese, Puffed Grains, Carrot Hot Sauce, Dried Chives | Chef Daniel Garwood of Acru