Fried Potatoes, Toum, Tortillas | Chef Fernanda Serrano of elNico

Marinated Daikon, Jalapeño Kosho, Yuzu-Colatura Vinegar, Finger Lime | Chef Nathan Barnet of Delicious Hospitality Group

Charred Lemon-Infused Vodka, Chenin Blanc, Domaine Ravignon Floc de Gascogne, Rosemary-Infused Vermouth, Verjus Blanc, Rosemary Liqueur, Peach Liqueur, Pisco, Olive | Bartender Ian Alexander of The Dead Rabbit

Charred Caraflex Cabbage, Carrot-Date Purée, Scallion Chutney | Chef Allyx Seemann of Gator

Potato-Wrapped Monkfish Tail, Wilted Spinach, Vuelve a la Vida, Lobster Oil | Chef Fidel Caballero of Corima

with Pickled Cherries | Chef Skylar Mosca of Sailor

Bergamot Granita and Olive Oil | Pastry Chef Camari Mick of Raf's

Ground Lamb, Sumac Oil, Scallions, Serrano Chile, Mint | Chef Soroosh Golbabae of Sawa

Honey Nut Squash Purée, Parmesan Foam, Truffles | Chef Rafal Maslankiewicz of IKIGAI

Dungeness Crab, Coconut Sauce, Alige | Chef Eric Valdez of NAKS

Pretzel Ice Cream, Pretzel Brittle, TCHO Chocolate-Covered Pretzels, Espresso, Whipped Cream | Restaurateur Hallie Meyer of Caffè Panna

Pork Picadillo, Tomato Sauce, Oaxacan Cheese, Radish, Cilantro, Lime | Chef Yara Herrera of Hellbender

Chow Chow, Alabama BBQ Sauce, Benne Seeds | Chef Amanda Turner of Olamaie

Russet Potatoes and Duck Gravy | Chef Amanda Turner of Olamaie

Braised Short Ribs, Duck Jus, Lemon, Chives | Chef Jacob Siwak of Forsythia

Chewy Carrots, Squid Bolognese, Puffed Grains, Carrot Hot Sauce, Dried Chives | Chef Daniel Garwood of Acru

Charmoula, Cilantro, Scallions, Olive Oil, Sea Salt | Chef Boris Ginet of Risbo

Sugar Cube Melon, Lime-Chamomile Granita, Olive Oil, Salt | Chef Owen Laufersweiler of Cafe Mado