Sesame-Infused Scotch, Sesame-Infused Brandy, Apple, Oloroso Sherry, Honey | Bartender Tristan Brunel of Tusk Bar

Mojo Pork Butt, Ham, Swiss Cheese, Mojo Aïoli, Mustard, Pickles, Sesame Hero | Chef Antonio Barbieri of Brown Bag Sandwich Co.

Roasted Carrots, Carrot-Apple Butter, Carrot Ice Cream, Crème Anglaise, Pepitas | Chef Lars Varley of HAGS

Cacao-Washed Scotch Whisky, Anchovy, Banana, Tepache, Orange | Bartender Tyler Davidson of Chinato

Hokkaido-Style Braised Beef Curry and Rosemary | Chef Emily Yuen of Lingo

Pepitas, Sesame Seeds, Chiles, Jonah Crab, Gochugaru Aïoli, Injera Crisp | Chef Sherry Cardoso of Metropolis

Fried Eggplant, Béchamel Sauce, Moussaka Ragù, Vlahotiri, Olive Oil | Chef Peter Lipson of Gus & Marty’s

Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips | Chef Mark Nobello of Tadhanà

Rose Water, Whipped Yogurt, Pop Rocks, Meringue, Olive Oil | Chef Juliana Corrado of Estela

Curry Leche de Tigre, Ají Amarillo, Crispy Quinoa, Cilantro Oil, Fried Corn | Chef Luis Cornejo of Llama Inn

Cream Sherry, Gin, Yuzu Sake, Coconut-Cashew Orgeat, Mango Brandy, Acidified Papaya Juice | Bartender Richie Millwater of Clemente Bar

Bluefin Tuna, Pickled Peppers, Pickled Cipollini Onions, Smoked Fish Mousse | Chef Vitor Mendes of Theodora

Mezcal, Lillet Blanc, Suze, Pineapple Liqueur, Passion Fruit Syrup, Grapefruit Peel | Bartender Izzy Tulloch of Milady’s

Koshihikari Rice, Nori Hollandaise, Pickled Kombu | Chef Jonathan Culbert of Manhatta

Chevre Cheesecake, Lemon-Poppyseed Crumble, Lemon Curd, Pea Shoots | Pastry Chef Sofia Schlieben of JF Restaurants

Brandy, Prosecco, Cantaloupe Syrup, Egg White, Lemon, Bitters | Bartender Kassidy Scholl of Ask For Janice

Soy Milk Ice Cream, Roasted Kinako Cookie, Soy Sauce Caramel | Pastry Chef Janice Sung of Figure Eight

Charred Corn, Wax Beans, Green Beans, Womachego Cheese, Grana Padano, Corn Mayonnaise, Lime Vinaigrette, Fresh Herbs, Spiced Sunflower Seeds | Chef Caitlin Giamario of Greywind