Spiced Chicken, Chicken Mousseline, Red Pepper Makhni, Cilantro Flowers | Chef Sathish Subramaniyam of Indienne

Black Pepper-Infused Singani 63, Pistachio Orgeat, Blackberry Syrup, Lime Juice | Bartender Oscar Simoza of The Wig Shop

Pisco, White Vermouth, Lemongrass, Coconut, Salted Pistachio Tincture | Bartender Jake Smith of Moon Bar

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

Miso Beurre Blanc, Pistachio Purée, Finger Lime, Licorice Root Powder | Chef Kevin McWilliams of Laurel

Mozzarella, Radicchio, Parmesan Cream, Pistachios, Pecorino Romano | Chef Brooks Wilson of Bufalina Pizza

Caffè Bianco Stracciatella Ice Cream, Graham Cracker Crunch, Sicilian Pistachio Spread, Brown Butter Shortbread, Whipped Panna, Espresso | Restaurateur Hallie Meyer of Caffè Panna

Orange-Coriander Glaze, Pistachios, Candied Orange Peel | Chef Madeline Sperling of Zou Zou’s

Pistachio Pistou, Corto Olive Oil, Citrus, Mint | Chef Brittanny Anderson of Brenner Pass

Enriched Dough, Pistachio Butter, Burnt Cinnamon Anglaise | Baker Matthew Ramirez of Lucia

Michelle Palazzo of Frenchette

Pistachio, Rosewater Syrup, Sesame Kaak | Chef Matty James of Suraya

Radishes, Burnt Coconut Crema, Honey, Pistachio Dirt, Lemon | Tom Cunanan of Bad Saint

Pistachio-Chocolate Mousse, Bergamot, Cocoa Nib, Lemon-Cardamom Gel, Toasted Buckwheat Gelato | Pastry Chef Leigh Omilinsky of Nico Osteria