Turkey Mousse, Chanterelle Mushrooms, Sherry Vinegar PDO, Sherry-Chestnut Sauce | Chef Brandon Carter of Farm Hospitality Group

Beef Loin, Swiss Cheese, Lettuce, Tomato, Sofrito Aïoli, Potato Sticks, Cuban Bread | Chef Joaquin Montesino of Casa Guava Cuban Cafe

Halloumi, Arugula, Toasted Walnuts, Sumac Vinaigrette | Restaurateur Alexis Levin of Shuk

Roasted Cauliflower, Whipped Feta, Harra Sauce, Herbs | Chef Victoria Shore of Fleeting at Thompson Savannah

Grepek-Spiced Chicken, Nước Chấm Chay, Tomato Sambal, Bibb Lettuce, Fresh Herbs, Juju’s Dipping Sauce | Chef Juan Stevenson of Juju’s Street Eats

Amethyst Lemon-Cucumber-Serrano Spirit, Fermented Mango Syrup, Lemon, Mint | Bartender James Nowicki of Common Thread

Brioche, Anise, Citrus, Orange Blossom Glaze | Baker Erica Caputo De-Walt of The New Old Standard Baking Co.

Toreados, Oaxacan Cheese, Garlic Aïoli, Milk Bread, Birria Consomé | Chefs Daniel Aranza and Felipe Vera of Strange Bird

Pisco, Licor 43, Orange Juice, Orange Sherbert, Curaçao, Egg White, Orange Bitters, Soda Water | Bartender Thomas Villani of Fleeting at Thompson Savannah

Tomato, Parmigiano Reggiano, Stracciatella, Basil

Radish, Parlsey, Tarragon, Garlic-Tarragon Aïoli, Toasted Baguette | Chef Andrew Gantt of Kimpton Brice Hotel

Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Craquelin, Chocolate Crémeux, Chocolate Feuilletine, Praline | Pastry Chef Georgia Baker of Brochu’s Family Tradition

San Marzano Tomato, Fior di Latte, Basil, Olive Oil, Sea Salt | Chef Kyle Jacovino of Pizzeria Vittoria

Caramelized Onion Mayonnaise, Hot n’ Sour Peanuts, Chives, Shishito Mustard | Chef Dave Baker of Brochu’s Family Tradition

Mushroom Dashi, XO Sauce, Honey, Chives, Bonito Flakes | Chef Daniel Harthausen of Late Air