Lumina Lamb Rack, Tomato, Coconut Milk, Ginger, Garlic, Fried Curry Leaves | Chef Zubair Mohajir of Lilac Tiger

Chicory Pudding, Salted Caramel, Black Currant Gelée, Cardamom Meringue, Chocolate Tuile | Pastry Chef Kyra Farkas of Oriole

Tequila, Sotol, Raicilla, Manzanilla Sherry, Chamomile, Angostura Orange Bitters | Bartender Katie Weismann of Spoke

Vodka, Rhubarb Cordial, Grapefruit-Cardamom Tea, Amber Vermouth, Italicus, Winter Heath Salt Foam | Bartender Nicole Yarovinsky of Daisies

Goat Cheese, Avocado Coulis, Rosemary Honey, Micro Arugula, Toasted Baguette | Chef James Martin of Bocadillo Market

Niman Ranch Iberian Duroc Pork Belly, Braised Shiitake Mushrooms, Chinese Sausage, Fava Beans, Yuba, White Rice, Tonkotsu Stock, Shio Tare, Sambal, Chile Crisp | Chef Chris Jung of Maxwells Trading

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu

Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company

Impossible Beef, Caramelized Onions, Shredded Lettuce, Red Onion, Cheddar Cheese, Special Sauce, Ketchup, Mustard, Dill Pickles | Chef Mara Herbkersman of The Ruby Fruit

Pastry Chef Jennifer Yee of Bakers Bench

Mango Hot Sauce, Tamarind Sauce, Green Seasoning | Chef Rashida Holmes of Bridgetown Roti

Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla

Grilled Pineapple, Guacamole, Grilled Onion, Crispy Onions, Cilantro, Blue Corn Tortilla | Chef Francisco Aguilar of Simón

Frisée, Thai Basil, Caesar Dressing, House Vinegar, Parmesan, Rice Paper Crouton | Chef Diego Argoti of Poltergeist

Pink Lady Apple Kimchi, Grilled Broccolini, Strawberry Gochujang Vinaigrette, Pickled Radish | Chef Alisa Vannah of Mr. T

Yuzu Curd, Cardamom-Basil Whipped Cream, Chocolate Buttercream | Baker Delilah Pergola of High Street Bakery

Pickles, Hard Boiled Egg, Iceberg Lettuce, Thousand Islands Dressing, Caviar | Chef Alex Kemp of My Loup

Roasted Beets, Fresh Beets, Celery, Beet Kosho Mayonnaise, Sour Rainbow Chard, Caraway, Potato Chips | Chef Ian Graye of Pietramala