Mushroom Dashi, XO Sauce, Honey, Chives, Bonito Flakes | Chef Daniel Harthausen of Late Air

Caramel, Orange Honey Blossom Cream, Mandarin Gel, Orange Blossom Honey Crunch | Pastry Chef Ruben Ortega of Xochi

Mortadella, Honey Foam, Pickled Mustard, Pistachio-Honey Crumble, Pepper Cress | Chef David Murphy of Shuggie’s Trash Pie + Natural Wine

Hot Honey, Jalapeño-Herb Spread, Mayonnaise, Lettuce, Tomato, Pain di Mie Bun | Chef Brandll Mann of Better Luck Tomorrow

Spiced Honey, Pickled Peppers, Fresh Herbs | Chef Drake Leonards of Eunice

Farmer's Cheese, Honey Syrup, Salted Honey Ice Cream | Pastry Chef Marie Riddle of Bludorn

Chamomile Honey, Cultured Cream, Caviar, Nori Powder | Chefs Carrie and Rupert Blease of Lord Stanley

Fig Leaf-Infused Vodka, Lime, Salted Wildflower Honey, Rose Syrup, Rose Geranium Tincture, Bitters | Bartender Evan Williams of Dalida

Thyme, Black Mission Figs, Candied Poppy Seeds, Burnt Meringue | Pastry Chef Nicole Krasinski of State Bird Provisions

Espresso, Banana Milk, Burnt Honey, Five-Spice | Barista Ty Banks of Drip Collective

Baker Kelsey Munger of Monumental Bakery

Cognac, Amaretto, Lemon Juice, Peach Syrup, Candied Ginger | Bartender Karla Flores-Mercado of Donna’s

Cypress Grove Humboldt Fog Goat Cheese and Honey Foam | Chef Alisa Vannah of Mr. T

Cognac, Aquavit, Dragoncello Liqueur, Green Apple Juice, Honey Syrup, Lemon | Bartender Danny Rubenstein of Here’s Looking At You

Scotch, Passion Fruit Liqueur, Amaretto, Lemon, Orange Blossom Honey Syrup, Fennel | Bartender Stephanie Reading of Birdie G’s

Bonded Bourbon, Lemon, Truffle Honey, Lavender Bitters | Bartender Scott Rodrigue of Grace & Proper

Pâte à Choux, Craquelin, Bee Pollen | Pastry Chef Paul Westin of Choux Maker

Gin, Le Verger Liqueur, Mt Rigi Aperitif, Bordiga Liqueur, Honey- Lavender Syrup | Bartender Conrad Helms of Lazy Betty