Pork Picadillo, Tomato Sauce, Oaxacan Cheese, Radish, Cilantro, Lime | Chef Yara Herrera of Hellbender

Chow Chow, Alabama BBQ Sauce, Benne Seeds | Chef Amanda Turner of Olamaie

Russet Potatoes and Duck Gravy | Chef Amanda Turner of Olamaie

Braised Short Ribs, Duck Jus, Lemon, Chives | Chef Jacob Siwak of Forsythia

Chewy Carrots, Squid Bolognese, Puffed Grains, Carrot Hot Sauce, Dried Chives | Chef Daniel Garwood of Acru

Charmoula, Cilantro, Scallions, Olive Oil, Sea Salt | Chef Boris Ginet of Risbo

Sugar Cube Melon, Lime-Chamomile Granita, Olive Oil, Salt | Chef Owen Laufersweiler of Cafe Mado

Mezcal, Mango Cordial, Chile Tincture, Lime, Soda Water | Bartender Nathalie Durrieu of Experimental Cocktail Club

Red Onion, Cucumber, Chile, Coconut, Mustard Seed-Red Chile Tadka | Chef Vijay Kumar of Semma

Swiss Chard and Ancho Chile-Peanut Sauce | Chef Tajeh Porter of Nura

Genever, Coconut Milk, White Rum, Pistachio-Rose Orgeat, Nardini Acqua di Cedro, Rose Water | Bartender Kat Foster of Borgo

Tuna Belly and Loin, Asian Pear, Tomato Vinaigrette, Lovage Oil, Braised Kombu, Preserved Cherry Blossoms | Chef Nicholas Tamburo of Smithereens

Black Beans, Green Sofrito, Sundried Tomato Escabeche, Red Onions, Avocado, White Rice | Chef Yun Fuentes of Bolo

Marinated Chicken, Onion-Cashew Paste, Spiced Yogurt, Garam Masala, Ginger, Bird's Eye Chile | Chef Neel Kajale of Dhamaka

Smoked Tomato, Ginger, Garlic, Garam Masala, Coriander, Cilantro Foam | Chef Neel Kajale of Dhamaka

Fried Falafel Pita, Pickles, Cucumbers, Tomatoes, Onions, Tahini, Crema, Pomegranate Molasses, Hot Sauce, Fresh Herbs | Chef Antony Nassif of Hen House

Corn Caramel, Fresh Raspberries, Raspberry Tuile | Pastry Chef Emily Hall of Crown Shy

Chef Julia Sullivan of Henrietta Red