Eggplant and Currant Caponata, Carrot Purée, Spiced Sesame Seeds, Grilled Spigarello | Chef Tae Strain of Momofuku CCDC

Salted Coconut Cream, Lemongrass, Ginger, Candied Ají Dulce Peppers | Pastry Chef Anne Specker of Métier and Kinship

Sticky Rice, Dried Shrimp And Scallop, Salt Cod, Chinese Sausage, Edamame, Macadamia Nut, Chile | Chef Matthew Crowley of Spoken English

Pork and Shrimp Shumai, Quail Egg, Gold, Chicha De Jora-Sesame-Black Vinegar Dip Sauce | Chefs Carlos Delgado and José Andrés of China Chilcano

Chicken Livers, Lamb Leg, Spices, Harissa, Chives | Chefs Gerald Addison and Chris Morgan of Maydan

Chef Paolo Dungca of Kaliwa

Chef Paolo Dungca of Kaliwa

Chicken Mousse, Buttered Hot Sauce, Shaved Asparagus, Cilantro | Chef David Dunlap of Maple & Pine

Baker Jonathan Bethony of Seylou

Mushrooms, Radishes, Dijon Mustard, Worcestershire Sauce, Sterling Caviar, Quail Egg Yolks, Parsley | Chef Sina Molavi of Occasions Caterers

Gochujang Sauce, Peanut Suace, Chile Oil, Fried Shallots, Bibb Lettuce, Lime | Chef Tim Ma of American Son at Eaton Hotel

Spaghetti Squash, Pickled Chiles, Lime, Fresh Herbs | Chefs James Wozniuk and Erik Bruner-Yang of Spoken English

Jägermeister, Banana Liqueur, Grapefruit, Lime, Bitters | Bartender Brandon Peck of The Jasper

Heritage Chicken, South Delaware Slippery Dumplings, Chicken Broth, Charred Onion Oil, Chives | Chef Hari Cameron of a(MUSE.)

Olive Oil Gelato, Olive Oil Jam, Blackberries, Thyme | Pastry Chef Megan Fitzroy Phelan of Longoven

Meyer Natural Beef and Sorghum Barbecue Sauce | Chef Jerome Grant of Sweet Home Café

Duck Egg, Vadouvan-Onion Condiment, Fermented Ginger, Benne Seeds | Chef Opie Crooks of A Rake’s Progress

Labneh, XO Sauce, Sesame Seeds, Cilantro | Chef Brad Deboy of Ellē