Hakata-Style Ramen Noodles, Tonkotsu Broth, Menudo Tare, Honeycomb Tripe, Hominy, Menudo Aroma Oil, Cilantro, Lime, Toasted Chiles | Chef Christopher Krinsky of Ramen del Barrio

Littleneck Clams, Celery, Onion, Potato, Smoked Bacon, Dill, Saltines | Chef Eddie Barrett of BeetleCat

Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Korean Bouillabaisse, Shrimp, Mussels, Egg Noodles, and Chrysanthemum | Chef Kyungbin Min of Hanchic

Chile-Lime Shrimp, Pickled Watermelon Rind, Jalapeno Crema | Chef Drew Ward of Artisanal Brewing Ventures

Coconut Milk, Saffron, Huacatay, Buttermilk Ice Cream, and Seed Granola | Chef Pieter Sypesteyn of Cookhouse

Italian Tomatoes, Smoked Onions, Garlic, Hot Sauce, Lemon Oil | Chef Naomi Pomeroy of Beast

Crispy Chicken, Cilantro, Soy-Cured Egg, Scallions, Chicken Broth | Chef Jose Mendin of Pubbelly

Pickled Radishes, Smoked Trout Roe, and Lemon Balm | Chef Greg Baxtrom of Olmsted