Pecan-Duck Jus, Grilled Radicchio, and Duck Heart Skewer | Chef Taylor Hester of Olmsted

‘Nduja-Washed Mezcal, Celery Juice, Giffard Pineapple, Saline, Celery Leaves, and Dehydrated Orange | Bartender Charlotte Mirzoeff of Kindred

Rum, Amontillado Sherry, Cacao, Grapefruit, Lime, Cinnamon, Miso Honey, and Shiitake Mushroom | Bartender Brian Evans of Rule of Thirds

Chocolate-Hazelnut Fudge, Caramel, and Feuilletine Crunch | Pastry Chef Julie Elkind of Bâtard

Braised Lamb Neck, Roasted Lamb Loin, Farro, White Balsamic, Pickled Ramps, and Shallot | Chef James Kent of Crown Shy

Purple Corn Tetela with Hibiscus Flower and Chipotle Salsa | Chefs Matt Diaz and Carlos Macías of For All Things Good

Scallop, XO Sauce, Tobiko, and Lemon | Chef Taka Sakaeda of Nami Nori

Coconut Cream, Lime Curd, and Cashew-Pink Peppercorn Brittle | Pastry Chef Caroline Schiff of Gage & Tollner

Ground Beef, Green Chile, Pinto Beans, and Cheddar | Chef Eric See of Ursula

Herb Labneh, Pumpkin Seed, and Burnt Lime | Chef Diego Moya of Racines NY

Bourbon, Pear, Pine, Maple, and Bitters | Bartender Shannon Tebay of Death & Co.

Cheese Dough, Feta, and Sour Cream | Baker Adir Michaeli of Michaeli Bakery

Braised Aussie Beef Short Rib, Egg, Bean Sprouts, and Seaweed | Chef Jae Lee of Nowon

Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, and Ground Pork | Chef Kyo Pang of Kopitiam

Michelle Palazzo of Frenchette

Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi

Vodka, Green Apple, Wheatgrass, Vetiver, Fino Sherry | Bartender Harrison Ginsberg of Crown Shy

Seké Wild African Honey and Cinnamon Sugar | Bakers Autumn Moultrie and Brian Villanueva of Back Alley Bread