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

Chicken Mousseline, Ground Chicken, Grilled Escarole, Herbed Potatoes, Hazelnut Salsa | Chef Michael Tsai of Three Sacks Full

Fried Rice, Eggplant Purée, Gai Lan, Hoisin Demi-Glace, Sesame Seeds, Chive Blossoms | Chef Sean Arakaki of Itsumono

Hawaiian Chile Water Gelée, Shiso Oil, Camu Camu Vinaigrette, Dragonfruit Vinaigrette, Fried Shallots, Shiso | Chef Jacob Whitson of Whitson Hospitality

Shrimp, Criollo Sauce, Cilantro, Lime | Chef Jhonny Reyes of Lenox

Salsa Macha, Picada, Sea Salt, Fresh Herbs, Olive Oil | Chef Liam Byres of Raccolto

Cavatelli, Smoked Pork Ragù, Mustard Barbecue Sauce, Parmigiano-Reggiano, Pickled Mustard Seeds | Chef Ryan Trimble of The Cavatelli Project

Gambas Custard, Dashi Foam, Brown Butter Vinaigrette, Sherry Vinegar PDO Gel, Parsley Oil, Mizuna | Chef Grant Rico of The Greenwood American Bistro