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

Scottish Salmon, Burnt Eggplant Purée, Green Gazpacho, Sunchoke Chips | Chef Aitor Garate Berasaluze of Edan Bistro

American Lamb Ragú, Parmigiano Reggiano, Pecorino Romano | Chef Juan Manuel Umbert of Pasta

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

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

Moruno-Spiced Roast Chicken, Green Mango, Smoked Gouda, Koji- Roasted Potato, Hoja Santa Oil | Chefs Maria Teresa Gallina and Nicolas Martinez of Recoveco

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

Mamey, TCHO White Chocolate Ganache, Almond-Anise Crumble, Passion Fruit Gel | Pastry Chef Ana De Sa Martins of Stubborn Seed

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

Churrasco Steak, Cilantro Aïoli, Corn-Ají Amarillo Cream, Caramelized Onions, Chimichurri, Potato Sticks, Cantabrian Loaf | Chef Estefania Andrade of Trippy Kitchen

Cavatappi, Cheddar, Mozzarella, Pepper Jack, Jerk Chicken Thighs, Green Seasoning | Chef Wayne Sharpe of Jrk!

Strawberry-Infused Tequila, Grapefruit-Rose-Infused Vodka, Lillet Rose, Grapefruit Oleo Saccharum, Chile Pepper Liqueur, Rose Syrup, Lemon-Lime Acid, Peppercorn Tincture, Soda Water | Bartender Ryan Sullivan of Overstory

Refried Beans, Mole Xiqueno, Corn Tortillas | Chef Karla Hoyos of Tacotmia

Tomme Foam, Pickled Ají Dulce, Black Mustard Seed-Curry Oil, Fried Curry Leaves | Chefs Evan Burgess and Osmel Gonzalez of EntreNos

Wahoo, Scallops, Red Onions, Rocoto Leche de Tigre, Choclo, Corn Nuts, Burnt Oil, Cilantro | Chefs Javier Cussato and Carmen Ibarra of Atomica

Cuttlefish Ragù, Smoked Potato Soubise, Grilled Scallions, Garlic Chive Oil, Moscato Mustard Seeds | Chef Juan Camilo Liscano of Palma