Adobo-Marinated American Lamb Shank, Black Beans, Cilantro, White Onion | Chef Isabel Coss of Pascual

Tucupi, Butter Beans, Yanomami Mushrooms, Cashew Cream, Pickled Peppers, Herb Oil | Chef Vitor Mendes of Theodora

Soy-Pickled Shiitake Mushrooms, Spicy Sesame, Fried Shallots | Chef Zhan Chen of Phoenix Palace

White Tea-Infused Soka, Lychee, Lemon, Strawberry, Baijiu, Grapefruit | Bartender Greg Kong of Nomad Tea Parlour

Fried Falafel Pita, Pickles, Cucumbers, Tomatoes, Onions, Tahini, Crema, Pomegranate Molasses, Hot Sauce, Fresh Herbs | Chef Antony Nassif of Hen House

Fig-Banana Barley Tea, Añejo Tequila, Lemon, Grand Marnier, Chicatana Ant Salt | Bartender Michael Aredes of Noche Traviesa

Sushi Rice, Sesame Seeds, Chives, Uni, Caviar | Chef Cheng Lin of Shota Omakase

Sage, Coconut Yogurt, Orange, Coconut Glaze | Baker Clio Goodman of ByClioBakery

Corn Caramel, Fresh Raspberries, Raspberry Tuile | Pastry Chef Emily Hall of Crown Shy

Chef Julia Sullivan of Henrietta Red

Chef Julia Sullivan of Henrietta Red

Young Coconut, Chile, Pearl Onions, Coconut Leche de Tigre, Cilantro, Plantain Chips | Chef Yun Fuentes of Bolo

Dry Gin, Clarified Pineapple, Strawberry Campari, Grapefruit Liqueur, Lemon-Lime Oleo Saccharum, Watermelon Soju | Bartender Daniel Dameron of Alley Cat Lounge

Caramelized Olives, Compressed Cucumbers, Dill Oil, Fennel Pollen | Chef Derek Simcik of Saint Bibiana

Chef Adam Meyer of Brasero

Fennel, Red Onion, Gouda, Sourdough Croutons, Radish, Calamansi Vinaigrette | Chef Adam Meyer of Brasero

Gochujang, Soy Sauce, Garlic, Sesame Oil, Scallions | Chef Simon Lee of Kisa

Jamón Salsa Negra, Mornay Sauce, Mahόn-Menorca PDO, Tuile | Chef Elizabeth Heitner of Malli