Soy-Marinated Chicken, Adobo Sauce, Atchara, Pandesal | Chef Jeff Almendras of Johnny Boy

Portobello and Shiitake Mushrooms, Cabbage Slaw, Pickled Jalapeño, Rancho, Swiss Cheese, Hot Honey, Challah | Chef Matthew Bullock of Southern Pines Diner Car

Pickled Eggplant, Stracciatella, Mortadella, Arugula, Focaccia | Chef Francesco Lucatorto of Ceci's Gastronomia

Chicken Ballotine, Chicken Feet Chicharones, Sticky Chicken Jus, Chicken Mayonnaise, Caramelized Onions, Cheddar Cheese, Sharp Greens | Chef Kimberly Plafke of Standing’s Butchery

Basil Watermelon, Watermelon Rind Mostarda, Puffed Watermelon Seeds, Speck-Sourdough Focaccia | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Cypress Grove Humboldt Fog Goat Cheese, Preserved Kumquats, Fermented Mustard, Caramelized Onions, Pullman Bread | Chef Sieger Bayer of Here’s Looking at You

Fried Tofu, Pickles, Lettuce, Avocado, Alfalfa Sprouts, Sunflower Tahini | Chef Zach Jarrett of Bub and Grandma’s

Fabby’s Chorizo, Potato Purée, Guajillo Aïoli, Shredded Lettuce, Oaxaca Fluff | Chef Alejandro Guzmàn of Fabby’s

Marinated Eggplant, Chioggia Beets, Zucchini, Long Hot Pesto, Fermented Radish, Shredded Lettuce, White Onion, Hoagie Roll | Chef Andrew Magee of Martha

Niman Ranch Pernil, Heritage Ham, Sofrito, Mayonnaise, Mustard, Pickles, Swiss Cheese, Ciabatta | Chef Edwin De La Rosa of Middle Child Clubhouse

Fried Herbed Chicken, Cheese Sauce, Broccoli Rabe, Roasted Red Peppers, Toasted Italian Bread | Chef Eileen Watkin of The Inn at Penn

Beefsteak Tomato, Smoked Bacon, Shredded Lettuce, Pickles, Ranch, Green Goddess Dressing, Hot Sauce Vinaigrette | Chef Rene Garza of Uptown Sports Club

Smoked Sable, Beet Cream Cheese, Horseradish, Cucumbers, Capers | Chef Chad Conley of Rose Foods

Scrambled Eggs, Roasted Red Peppers, Genoa Salami, Provolone, Arugula, Pepperoncini Mayonnaise | Chef Josh Sobel of Ramona’s

Braised Adobo Beef, Cultured Cream, Cabbage, Cilantro, Pickled Onions | Butchers Kei Ohdera and HJ Schaible of Pasture

Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread | Chef Justin Woodward of OK Omens

Marinated Tempeh, Sauerkraut, Vegan Cheese, Vegan 1000 Island Dressing, Rye Bread | Restaurateur Jenny Nugyen of The Sports Bra

Goi Slaw, Tartar Sauce, Amrican Cheese, Brioche Buns | Chef Richard Văn Lê of Matta