Batata Harra Pavé, Harra Spice, Tahini Ajo Blanco, Pimentón Aioli, Fresh Herbs | Chef Satinder Vij of Ilili DC

Chef Neel Kajale of Dhamaka

Garlic Butter, Parmesan, Texas Toast | Chef Andrew Hartenstein of Leon's Oyster Shop

Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe | Chef Donald Young of Duck Sel

Spiced Fish Loin and Belly Scraps, Preserved Lemon, Leek Soubise, Vegetable Compost Broth, Charred Leek Oil | Chef Sieger Bayer of Bar Berria

Sea Bass, Artichokes, Mussel Velouté, Tomato Sofrito, Green Almonds, Olives, Fennel, Basil | Chef Nathan Kim of Obélix

Thai Chile Vinaigrette, Leek Aïoli, Chive Oil, Fresh Herbs | Chefs Adam McFarland and Thomas Rogers of John’s Food and Wine

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu

Lima Bean-Rice Pilaf, Salsa Verde, Lemon Balm | Chef Lamar Moore of Bronzeville Winery

Fried Branzino, Fish Sauce, Rice, Vegetables, Caramelized Pork Belly, Nam Prik | Chef Pao Thampitak of Gaaeng

Scallop Roe Foam, Caramelized Egg Yolk, Yuzu Gel, Black Truffle, Cured Scallop Roe | Chef Patrick Lipscomb of Hook + Line

Grilled Sea Bass, Anchovy Broth, Cranberry Beans, Arugula | Chefs Susana Alvarez and Gerson Rivas of Rossoblu

Cured Kinmedai, Kamaboko, Mushroom Caps, Daikon, Dashi | Chef Vince Flores of Manzke

Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla

Tuna, Red Bell Pepper, Onion, Tomato, Manzanilla Olive, Parsley | Chef Sandra Cordero of Xuntos

Korean Radish, Potato, Squash, Tofu, Date Cheong, Tteokbokki, Scallion | Chef Jennifer Pak of Soban

Seared Maitake Mushroom, Spinach, Sanbaizu, Sambal, Scallion, Sesame Seeds | Chef Greg Inga of Son of a Gun

Mahi Mahi Mousse, Spinach, Squash Kraut, Shellfish Consommé | Chef Ryan LaFrance of Southwark