Shallot Escabeche, Lucuma Aïoli, Ají Amarillo Syrup, Allium Ash, Fresh Herbs | Chefs Miguel Guerra and Tatiana Mora of Mita

Bluefin Tuna, Avocado, Red Onions, Demi-Sec Tomatoes, Peanut Sauce, Ají Verde, Achiote Oil, Cilantro, Green Plantain Chips | Chef Pablo Corrales of Lillian

Madeira Cream, Parsley, Brioche | Chef Patrick Phelan of Lost Letter

Shallot Salsa Macha and Fried Shallots | Chef Yara Herrera of Hellbender

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

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

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

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

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

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

Chef Matt Brusca of Alewife

Chef Kiko Fejarang of The Duchess

Citrus, Pine Nuts, Chermoula, Sheep's Milk Ricotta, House Crackers | Chefs Rick Cook and Tyes Cook of Manifest Bread

Chef Jovana Urriola of Colada Shop