St. Louis Pork Ribs, Tomato, Onion, Okra, Hanghang Oil, Scallion | Chef Joe Fontelera of Boonie’s Filipino Restaurant

Butter-Washed Corn Whiskey, Sol Tarasco Charanda Añejo Hongos Rum, Corn Liqueur, Corn Flake Syrup | Bartender Chris Martin of Smyth

Lima Bean-Rice Pilaf, Salsa Verde, Lemon Balm | Chef Lamar Moore of Bronzeville Winery

Braised Turnip Greens, Enoki Barigoule, Pickled Turnips, Crispy Chicken Skin | Chef Bradyn Kawcak of Atelier

Olive Aïoli and Brown Butter Breadcrumbs | Chefs Aaron Patten and Katie Wasielewski of Pompette

Fried Tofu, Sisig Sauce, Bell Peppers, Scallion, White Rice | Chef Melvin Reyes of Mano Modern Cafe

Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters | Bartender Monica Casillas-Rios of Elske

Lemon-Dill Sauce | Chefs Brian Greene and Alex Skrzypczyk of Pickled Prince

Halloumi, Fried Egg, Za'atar, Labneh, Harissa Mayonnaise, Sumac, Picked Red Onion, Arugula, Sesame Seed Brioche | Chef Billy Zureikat of Tripping Billy

Singani 63, Melon Liqueur, Dolin Genepy, Lime, Simple Syrup, Carpano Botanic | Bartender Abe Vucekovich of The Meadowlark

Kashkaval, Buffalo Mozzarella, Ricotta, Squash Ice Cream, Ginger Leaf Syrup, Candied Ginger | Pastry Chef Nik Masalerz of Oleana

Niman Ranch Iberian Pork, Guava-Apple Purée, Black Garlic Purée, Togarashi Carrots, Leeks | Chefs Eddie Ku, Brady Neihoff, and Jose Silva of Gourmet Caterers

TCHO White Chocolate, Honey, Almond, Hazelnut Pistachio, Cherry, Apricot, Strawberry | Confectioner Elle Lei of SUGOi Sweets

Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan | Chef Brian Gianpoalo of Moëca

Oyster Mushroom Aïoli | Chef Charles Wong of Umamicue

Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality

Lo Mein Noodles, Crawfish, Vietnamese XO Sauce, Crack Sauce, Parmesan, Salmon Roe, Fried Garlic | Chef Peter Nguyen of Lê Madeline

Harissa Hummus, Harissa Vin, Seedy Crunch | Chef Nookie Postal of Revival Cafe+Kitchen