Shaved Ribeye, Pork Belly, Agedashi Tofu, Shiro Dashi, Tokyo Negi Onion, Nori, Scallion | Chef Tomo Shinoda of Yume Ga Arukara

Pickled Shallot, Sliced Radish, Urfa Chile, Celery Leaf | Chef Molly Dwyer of Bar Volpe

Beet-Infused Vodka and Smoked Shishito Brine | Bartender Katie Weismann of Spoke Wine Bar

Pickled Eggplant, Stracciatella, Mortadella, Arugula, Focaccia | Chef Francesco Lucatorto of Ceci's Gastronomia

Chicken Ballotine, Chicken Feet Chicharones, Sticky Chicken Jus, Chicken Mayonnaise, Caramelized Onions, Cheddar Cheese, Sharp Greens | Chef Kimberly Plafke of Standing’s Butchery

Stir-Fried Mushrooms, Poached Egg, Ginger, Scallion, Crispy Rice Noodles | Chef June Intrachat of Otus Thai Kitchen & Coffee

Shrimp, Salsa Verde, Oaxaca Cheese, Red Onion, Crema, Avocado, Criollo | Chef Francisco Aguilar of Simón

Yuzu Gin, Shochu, Yuzu Syrup, Lemon, Lime, Egg White, Soda Water | Bartender Justin Kato of RYLA

Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil | Chef Sonnie Gomez of The Proper Santa Monica

Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint | Chef Neal Fraser of Redbird

Caramelized Onions and Humboldt Fog Goat Cheese | Baker Andy Kadin and Chef Zach Jarrett of Bub and Grandma’s

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

Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil | Chef Danielle Duran-Zecca of Amiga Amore

Pastry Chef Jennifer Yee of Bakers Bench

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

Grilled Sea Bass, Anchovy Broth, Cranberry Beans, Arugula | Chefs Susana Alvarez and Gerson Rivas of Rossoblu

Chamomile Sorbet, Lemon Curd, Lemon Confit, Vanilla Fritter, Calamansi Gastrique, Meyer Lemon Gel | Pastry Chef Raymond Morales of Bar Chelou

Cured Kinmedai, Kamaboko, Mushroom Caps, Daikon, Dashi | Chef Vince Flores of Manzke