Chef David Shim of Cote

Soju, Vermouth, Banane Du Brésil, Velvet Falernum, Lime | Bartender Jesse Vida of ATOMIX

Corn Mousse, Verjus, Honey, Dark Soy | Chef Philip Tessier

Maple Sugar, Wild Rice, Blueberries | Chef Sean Sherman of The Sioux Chef

New Zealand Lamb, Roasted Trumpet Mushrooms, Quesillo de Oaxaca | Chef Raymond Garcia of Broken Spanish

Skull Island Tiger Prawns, Chimichurri, Crispy Chorizo, Lemon Aïoli | Chef Cindhura Reddy of Spuntino

Glass Noodles, Ground Pork, Wood Ear Mushrooms, Turmeric, Garlic, Soy Sauce, Lettuce | Chef Marina Senna Fernandes

Bartender Elliot Strathmann of Spuntino

Chef Jeremy Umansky of Larder

Meyer Natural Beef, Avocado, Mushroom Escabeche, Salsa Chicatana, Toasted Peanuts, Fried Shallots, Queso Añejo | Chef Bob Truitt of Casa Pública

Chef Alexandre Gauthier of La Grenouillère

Dark Chocolate, Muscadine, Cashew Mousse, Passion Fruit | Chef Joey Ward of Gunshow

Cuban Bread, Streusel, Powdered Sugar | Chef Giorgio Rapicavoli of Glass & Vine

Mezcal, Strega, Yuzu, Lemon, Apple, Cinnamon | Bartender Pam Wiznitzer of The Henry

Leek Ash, Hazelnut Oil, Toasted Hazelnuts | Chef Alex Raij of Saint Julivert Fisherie

Arrow Squid, Gizzard Shad, Flounder Fin, Nikiri Shoyu, Sushi Rice, Wasabi | Chef Jason Liang of Brush Sushi Izakaya + Momonoki

Goat Epigram, Jimmy Nardello Peppers, Olives, Kaldereta Jus | Chef Carlo Lamagna of Magna

Italian Tomatoes, Smoked Onions, Garlic, Hot Sauce, Lemon Oil | Chef Naomi Pomeroy of Beast