Charred Jimmy Nardello Peppers, Basil, Olive Oil, Grilled Sourdough | Chef Meredith Medoway of Vernick Food and Drink

Roasted Turnips, Mussel Emulsion, Miso Chile Crisp, Parsley | Chef Aaron Randi of Illata

Paprika Aïoli, Sourdough Breadcrumbs, Shiso | Chef Kevin McWilliams of Laurel

Steamed Mussels, Olive Oil, Sherry Vinegar from Spain, Thyme | Chef Sara Hauman of Tiny Fish Co.

Mussels, Clams, Cockles, Clam Wine, Mushrooms, Fresh Herbs | Chef Gemma Kamin-Korn of Bar Beau

Mussels, Squid, Green Garlic-Miso Broth, Tofu, Ginger and Herbs | Chef Gabrielle Maeda of State Bird Provisions

Smoked Mussels, Pimentón, Peroni, Cilantro Macho | Angie Rito and Scott Tacinelli of Don Angie

Thai Curry, Coconut Milk, Fish Sauce, Betel Leaves, Steamed Rice, Cucumber, Green Beans | Chef Earl Ninsom of Hat Yai

Chickpea Cake, Harissa Tomato Sauce, Berbère Aïoli, Pickled Smoked Jalapeño, Pear Butter, Lemon | Chef Marcelle Crooks of Little Bird Bistro

Kimchi Cream, Shallots, Thai Basil, Texas Toast | Chef Andrew Isabella of BeetleCat