Chile Oil and Scallions | Chef Brandon Carter of FARM Hospitality Group

Beef Loin, Swiss Cheese, Lettuce, Tomato, Sofrito Aïoli, Potato Sticks, Cuban Bread | Chef Joaquin Montesino of Casa Guava Cuban Cafe

Halloumi, Arugula, Toasted Walnuts, Sumac Vinaigrette | Restaurateur Alexis Levin of Shuk

Roasted Cauliflower, Whipped Feta, Harra Sauce, Herbs | Chef Victoria Shore of Fleeting at Thompson Savannah

Grepek-Spiced Chicken, Nước Chấm Chay, Tomato Sambal, Bibb Lettuce, Fresh Herbs, Juju’s Dipping Sauce | Chef Juan Stevenson of Juju’s Street Eats

Shrimp, Scallops, Clams, Piquillo Peppers, Aïoli, Parlsey | Chef Alex Eaton of Estadio

Poblano Chile, Chihuahua Cheese, Carnitas, Cotjia Cheese, Chile Oil, Pepitas, Sour Cream, Salsa Roja | Chef Brooke Warden of Pink Cactus

Tequila, Verjus, Mezcal, Tomato Syrup, Black Salt | Bartender Charlie Bolin formerly of Chasing Sage

Vodka and Yuzu-Jalapeño Brine | Bartender Joey Goetz of Bar George

Maitake Mushrooms, Ajo Blanco, Pickled Mustard Seeds, Ramp Vinegar, Kombu Oil | Chef Seth Green of Tempest

Garlic Butter, Parmesan, Texas Toast | Chef Andrew Hartenstein of Leon's Oyster Shop

Amethyst Lemon-Cucumber-Serrano Spirit, Fermented Mango Syrup, Lemon, Mint | Bartender James Nowicki of Common Thread

Brioche, Anise, Citrus, Orange Blossom Glaze | Baker Erica Caputo De-Walt of The New Old Standard Baking Co.

Toreados, Oaxacan Cheese, Garlic Aïoli, Milk Bread, Birria Consomé | Chefs Daniel Aranza and Felipe Vera of Strange Bird

Butter Beans, Grilled Cabbage, Black Garlic Jus | Chef Mark Bolchoz of Indaco

Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds | Tyler Cook of Fiddler’s Fire

Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

Baker Brandon McDaniel of Brandon’s Bread