Bourbon, Ramazzotti, Lemon, Lambrusco-Berry Syrup, Angostura Bitters, Smoked Malört Spray | Bartender Abe Vucekovich of The Meadowlark

Tequila, Sotol, Raicilla, Manzanilla Sherry, Chamomile, Angostura Orange Bitters | Bartender Katie Weismann of Spoke

Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters | Bartender Monica Casillas-Rios of Elske

Junmaishu Sake, Amaro, Umeshu, Seasonal Fruit Syrup, Lemon, Bitters | Bartender Austin Hennelly of Kato

Orange Bitter Meringue, Satsuma Coulis, Macerated Cucumber | Chef Jarrett Stieber of Little Bear

Broccoli, Cauliflower, Persimmon Duo Jiao, Pecan Dukkah, Hot Sauce, Fresh Herbs | Chef Jarrett Stieber of Little Bear

Smoked Pork Belly with Maple BBQ Sauce | Chef Quy Hoang of Blood Bros. BBQ

Coffee Dry Rub, Mustard, Cocoa Bitters, Banana-Flavored Whiskey | Chef Quy Hoang of Blood Bros. BBQ

Japanese Cucumber, Avocado, Satsuma, Soy Sauce, Orange Bitters, Shrimp Chips | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine

New Orleans-Style Barbecue Sauce and Bulgarian Feta | Chef Dominick Lee of Alligator Pear

Rice, Fennel, Cucumber, Red Onion, Fresh Herbs | Chef Dominick Lee of Alligator Pear

Popcorn Rice, Ground Pork, Foie Gras, Chicken Livers, Hot Sauce, Scallions | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine

Coconut Rum, Gold Rum, Overproof Rum, Pineapple, Orange, Guava, Bitters | Bartender Connor Lemcke of Anju

Nam Pla, Angostura Bitters, Mint, Cilantro, Lime | Chef Tristen Epps

Swiss Chard, Chanterelles, Sherry Vinegar, Angostura Orange Bitters | Chef Akhtar Nawab of Alta Calidad

Plantain Purée, Pickled Mango, Ginger, Chiles, Soy, Angostura Cocoa Bitters | Chef Tristan Epps

Soy-Angostura Bitters Glaze, Garlic Rice, Chinese Celery, Peanuts, Cilantro, Lime | Akhtar Nawab of Alta Calidad

Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee