Roasted Pearl Onions, Sherry Vinegar, Pepperoncini, Parsley | Chef Austin Adler of Maple & Ash

Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.

Inasal Butter, Lemongrass, Garlic Mojo, Toyomansi, White Rice, Atchara Pickles | Chef Nico De Leon of Lasita

Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread | Chef Eli Collins of a.kitchen

Salt-Roasted Potatoes, Herb Panade, Hot Cherry Pepper-Olive Relish, Herbs | Chef Sam Henzy of Middle Child Clubhouse

Broccoli, Cauliflower, Persimmon Duo Jiao, Pecan Dukkah, Hot Sauce, Fresh Herbs | Chef Jarrett Stieber of Little Bear

Salsa Cruda, Chayotes Calabaza, Pistachios, Cilantro | Chef Jesse Kuykendall of Ocho

Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí

Pickled Daikon, Crema de Aji, Shoestring Potato Chips, Ciabatta, Fried Plantains | Chef Arnaldo Castillo of Tio Lucho’s

Snap Peas, Epis, Chicken Jus, Roasted Cashews, Cilantro | Chef Dayana Joseph of Dine with Day

Butter Chicken Hollandaise, Schmaltz Potatoes, Braised Collard Greens, Fenugreek Roti | Chef Jackie Carnesi of Nura

Plantain Purée, Pickled Mango, Ginger, Chiles, Soy, Angostura Cocoa Bitters | Chef Tristan Epps

California Grape Chutney and Sour Cream | Chef Sahil Sethi of Bar Goa

Lacto Fermented Hot Sauce, Umami Aioli, Carrot Pickles, Caviar, Black Truffle, and Katsuobushi | Chef Michael Diaz de Leon of BRUTØ

Braai Curry Spice, Chakalaka Vinaigrette, Coriander Seed, Basil, Radicchio, and Grapefruit | Chef Brad Kilgore of The Concours Club

Wine-Braised Chicken, Carrot and Horseradish Casarecce, Celery Leaves | Chefs Mark and Eric Plescha of Charcoal BYOB

Rice Noodles, Ghost Chicken, Spicy Soy, Cucumber, Ponzu, Pickled Tomato, Crispy Shallots | Chef Simone Tong of Little Tong Noodle Shop

Heritage Chicken, South Delaware Slippery Dumplings, Chicken Broth, Charred Onion Oil, Chives | Chef Hari Cameron of a(MUSE.)