Okra, Sungold Tomatoes, Scallions, Preserved Lemon Jus | Chef Tajeh Porter of Nura

Tuna, Tomato Pulp, Tomato Salad, Olive Oil, Flaky Salt, Shallots, Basil | Chef Taylor Falco of Rolo’s

Shrimp, White Fish, Octopus, Scallops, Avocado, Cucumber, Red Onion, Serrano Chile, Cilantro, Cilantro Oil, Tostadas | Chef Luis Herrera of Ensenada

Jerk Jus, Buttermilk Ranch, Scallions, Lime | Chef James McNeal of Gramps Getaway

Yuzu Kosho-Miso Crema, Achiote Oil, Shiso Oil | Chef Victor Rosado of Ahu Mar at Dua Miami

Adobo-Marinated Niman Ranch Iberian Duroc Pork Butt, Lacto-Fermented Berries, Onions, Pineapple, Cilantro, Lime, Corn Tortillas | Chef Sebastián Vargas of Los Félix

Fried Oyster Mushrooms, Tomato, Lettuce, Giardinera, Milk Bread | Chefs Princess Fludd and Patricia Rosa of Strange Delight

Mojo Pork Butt, Ham, Swiss Cheese, Mojo Aïoli, Mustard, Pickles, Sesame Hero | Chef Antonio Barbieri of Brown Bag Sandwich Co.

Hokkaido-Style Braised Beef Curry and Rosemary | Chef Emily Yuen of Lingo

Pepitas, Sesame Seeds, Chiles, Jonah Crab, Gochugaru Aïoli, Injera Crisp | Chef Sherry Cardoso of Metropolis

Shrimp, Fresno Chile, Coconut Broth, Farofa, Cilantro | Chef Ivan Barros of Amara at Paraiso

Scottish Salmon, Burnt Eggplant Purée, Green Gazpacho, Sunchoke Chips | Chef Aitor Garate Berasaluze of Edan Bistro

American Lamb Ragú, Parmigiano Reggiano, Pecorino Romano | Chef Juan Manuel Umbert of Pasta

Fried Eggplant, Béchamel Sauce, Moussaka Ragù, Vlahotiri, Olive Oil | Chef Peter Lipson of Gus & Marty’s

Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips | Chef Mark Nobello of Tadhanà

Curry Leche de Tigre, Ají Amarillo, Crispy Quinoa, Cilantro Oil, Fried Corn | Chef Luis Cornejo of Llama Inn

Bluefin Tuna, Pickled Peppers, Pickled Cipollini Onions, Smoked Fish Mousse | Chef Vitor Mendes of Theodora

Bakers Christian Julien and Oscar Lastra of Façade