Confit Quail, Plum, Chile, Lemon, Fried Rice | Chef Javier Ramos of Sqirl

Mezcal, Watermelon, Grapefruit Cream Soda Syrup, Cappelletti, Cocchi Rosa, Lime, Club Soda | Bartender Yael Vengroff of The Spare Room

Kohlrabi, Pickled Celery, Soy Vinaigrette, Peppercorns | Chef Jonathan Yao of Kato

Milk-Washed Scotch, Lime, Pineapple, Coconut Liqueur, Tiki Bitters | Bartender Chris Amirault of Otium

Chef Johnny Zone of Howlin' Ray's

Crème Fraîche, Beurre De Baratte, Aged Gouda, Chives | Chef Joe Johnson of Charcoal Venice

Passion Fruit, Finger Lime, Vanilla Oil, Hibiscus Air | Chef Holly Jivin of The Bazaar

Pumpkin Seeds, Labneh, Citrus | Chefs Sarah Hymanson and Sara Kramer of Kismet

Wasabi Greens, Bone Marrow, Fennel-Cured Egg Yolk | Chef Gareth Evans of Gwen

Caviar, Finger Lime, Daikon-Apple Kimchi, Rice Crackers | Chef Tristan Aitchison of Providence

Pickled Persimmon, Lemon Aïoli, Mustard Seeds, Mustard Greens | Chef Vartan Abgaryan of 71Above

Chile Vodka, Lime, Chile, Rosemary Syrup | Bartender Nicole Laurita of Williams and Graham

Smoked Duck Breast, Duck Confit, Lemon Goat Cheese, and Oolong Tea | Chef Jorel Pierce of Euclid Hall

Mushrooms, Cauliflower, and Hazelnut Vinaigrette | Chef Matt Vawter of Mercantile

Burrata and Allium Butter | Chef Kelly Whitaker of Basta

Royal Basmati Rice-Coconut Rocher Cookie, and Basmati-Chocolate Gelée | Pastry Chef Gonzo Jimenez and David Lewis of Miette et Chocolat

Kimchi and Pork Belly | Chefs Alex Figura and Spencer White of Dio Mio

Tequila, Beet, Curaçao, Lime, Yogurt, Aquafaba | Bartender Austin Carson of Mizuna