Caramel Pastry Cream, Sea Salt Caramel | Pastry Chef Samira Saade of Bachour

Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs | Chef James Friedberg of L'Atelier de Joël Robuchon

Soft Poached Egg, Charred Kale, Herb Gremolata | Chefs Jamila Ross and Akino West of Rosie's

Labneh, Za'atar, Heirloom Tomatoes | Chef Michael Schwartz of Michael's Genuine Food & Drink

Sea Urchin, Sofrito, Popcorn, Pork Fat Foam | Chef Michael Beltran of Ariete

Szechuan Chiles, Labneh, Tofu, Persimmons, Lemon Balm | Chef Pablo Zitzmann of Zitz Sum

Daily Catch, Avocado, Parmesan, Leche de Tigre, Lime, Olive Oil, Black Pepper | Chefs Nando and Valerie Chang of Itamae

Black Foie Gras Barbecue Sauce, Peanut, Watercress, Serrano | Chef Tristen Epps of Red Rooster Overtown

Crispy Niman Ranch Pork, Black Bean Pico de Gallo, Spicy Aïoli | Chef Mika Leon of Caja Caliente

Vanilla Bean Ice Cream, Dark Chocolate Brownie, Magic Shell, Whipped Ganache | Pastry Chef Alissa Frice of Frice Cream

King Crab, Vin Jaune, Black Truffle, Herbs, Scallions | Chefs Luciana Giangrandi and Alex Meyer of Boia De

Red Onion, Cabbage, Herbs, Lime, Broken Rice | Chef Jon Nguyen of Tran An

Charanda Rum, Strawberry-Infused Campari, St. George Pear Brandy, Sweet Vermouth, Salt | Bartender Will Thompson of Jaguar Sun

Niman Ranch Smoked Ham and Roast Pork, Swiss, Mustard, Pickles | Butchers Jason & Melanie Schoendorfer of Babe’s Meat and Counter

Salt Bagel, Cream Cheese, Guava Marmalade, Fried Egg, Potato Stix | Baker Matteson Koche of El Bagel