Okra, Sungold Tomatoes, Scallions, Preserved Lemon Jus | Chef Tajeh Porter of Nura

Tuna, Tomato Pulp, Tomato Salad, Olive Oil, Flaky Salt, Shallots, Basil | Chef Taylor Falco of Rolo’s

Shrimp, White Fish, Octopus, Scallops, Avocado, Cucumber, Red Onion, Serrano Chile, Cilantro, Cilantro Oil, Tostadas | Chef Luis Herrera of Ensenada

Peanut Butter Feuilletine, Peanut Butter Mousse, Milk Chocolate Glaze, Banana Gelato, Peanut Brittle | Pastry Chef Jami Callao of Respect Hospitality Group

Sour Cherry Compote, Whipped Sour Cream, Flaky Salt | Pastry Chef Tanya Bush of Little Egg

Fried Oyster Mushrooms, Tomato, Lettuce, Giardinera, Milk Bread | Chefs Princess Fludd and Patricia Rosa of Strange Delight

Sesame-Infused Scotch, Sesame-Infused Brandy, Apple, Oloroso Sherry, Honey | Bartender Tristan Brunel of Tusk Bar

Mojo Pork Butt, Ham, Swiss Cheese, Mojo Aïoli, Mustard, Pickles, Sesame Hero | Chef Antonio Barbieri of Brown Bag Sandwich Co.

Roasted Carrots, Carrot-Apple Butter, Carrot Ice Cream, Crème Anglaise, Pepitas | Chef Lars Varley of HAGS

Cacao-Washed Scotch Whisky, Anchovy, Banana, Tepache, Orange | Bartender Tyler Davidson of Chinato

Hokkaido-Style Braised Beef Curry and Rosemary | Chef Emily Yuen of Lingo

Pepitas, Sesame Seeds, Chiles, Jonah Crab, Gochugaru Aïoli, Injera Crisp | Chef Sherry Cardoso of Metropolis

Fried Eggplant, Béchamel Sauce, Moussaka Ragù, Vlahotiri, Olive Oil | Chef Peter Lipson of Gus & Marty’s

Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips | Chef Mark Nobello of Tadhanà

Rose Water, Whipped Yogurt, Pop Rocks, Meringue, Olive Oil | Chef Juliana Corrado of Estela

Curry Leche de Tigre, Ají Amarillo, Crispy Quinoa, Cilantro Oil, Fried Corn | Chef Luis Cornejo of Llama Inn

Cream Sherry, Gin, Yuzu Sake, Coconut-Cashew Orgeat, Mango Brandy, Acidified Papaya Juice | Bartender Richie Millwater of Clemente Bar

Bluefin Tuna, Pickled Peppers, Pickled Cipollini Onions, Smoked Fish Mousse | Chef Vitor Mendes of Theodora