Turkey Mousse, Chanterelle Mushrooms, Sherry Vinegar PDO, Sherry-Chestnut Sauce | Chef Brandon Carter of Farm Hospitality Group

Chef Neel Kajale of Dhamaka

Korean White Cucumber, Seaweed, Lime, Pickled Shallots, Herb Oil | Chef Daniel Lee of Okonomi Market

Triple Chocolate Croissant | Baker Kelly Mencin of Radio Bakery

Gin, Sakura Vermouth, Green Tea Umeshu, Cocchi Americano, Verjus Blanc | Bartender Matt Chavez of COQODAQ

Memphis-Style Chicken Wings, Sweet Vinegar, Gorgonzola Ranch, Carrot Hot Sauce | Chef Garrison Greg of Prohibition

Peaches, Nectarine, Jalapeño, Spiced Almonds, Fish Sauce Vinaigrette, Fresh Herbs | Chef James London of Chubby Fish

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