Beluga Lentils, Saffron Aïoli, Pickled Huckleberries | Chef Vitor Mendes of Theodora

Zabuton Wagyu Steak, Brandy Cream Sauce, Herbs | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

Tomato, Garlic, Chile, Lemongrass, Thai Eggplant, Lime | Chef Phila Lorn of Mawn

Steak Sauce, Celery Root Purée, Romanesco, Crispy Oysters, Pickled Currants | Chef Pat Pascarella of Bastone

Gremolata, Thyme, Fresh Origins Mint Pineapple Tops | Chef Alex Ursprung of Press Club Grill

DemKota Ranch Beef, Bone Marrow Butter, Sweet and Sour Red Currants, Fried Rosemary | Chef Jeremy Salamon of Agi’s Counter

Kabocha Purée, Barley, Trumpet Mushrooms, Zucchini, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Charred Cabbage, Baby Carrots, Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Lone Mountain Wagyu, Togarashi Onion, and Black Garlic Ponzu | Chef Max MacKissock of A5 Steakhouse

Australian Bavette Steak, Black Peppercorn Jus, Shoestring Fries | Chef Will Gilson of The Lexington

Green Garlic Butter, Grilled Corn Salad, Charred Peppers, Potato | Chef Daniel Raia of Sweet Cheeks Q

Japchae, Mushroom, Zucchini, Soy-Garlic Sauce | Chef Jae Lee of Nowon

Australian Ribeye, White Leek, Mashwi Salad | Chef Einat Admony of Balaboosta

Kroeung Marinade, Cured Egg Yolk, Hot Sauce, and Quick Pickles | Chef Jett Mora of Café Modern

Anchovy Butter, Roasted Garlic Aioli, and Beef Jus | Chef Ryan Brosseau of Dear Margaret

Charred Plum Tomato, Avocado, Jalapeño, and Herbs | Pitmaster John Stage of Dinosaur Bar-B-Que

Fermented Chiles, Mole Beef Jus, Beef Fat-Roasted Carrots, Carrot Purée. Sunflower Sprouts, Mustard Greens | Chef Matt Harper of Kensington Quarters

Black Garlic-Braised Black Trumpet Mushrooms, Onion Petals, Onion Soubise, Swiss Chard | Chef Mike Reilly of The NoMad