Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company

Mango, Korean Pear, Tahini, Lime, Mint, and Cilantro | Chef Parnass Savang of Talat Market

Bourbon, Pear, Pine, Maple, and Bitters | Bartender Shannon Tebay of Death & Co.

Chocolate Marquise with Pear Compote, Spiced Pecan Kataifi, and Halva Cream | Pastry Chef Sophie Gees of Oleana

Pear Brandy, Miso Caramel, and Dark Chocolate | Pastry Chef Crystal Chiu of Canlis

Scotch, Sherry, Poire Eau de Vie, and Almond | Bartender Tommy Ho of Anvil Bar & Refuge

Pear, Uni, Shallot, Wasabi, and Togarashi | Chef Adam Tortosa of Robin

Grilled Trumpet Mushrooms, Tokyo Turnips, Pickled Pear, Yuzu Kosho Onions, Aïoli, Smoked Onion Oil, Pumpernickel Chips | Chef Jimmy Papadopoulos of Bellemore

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