Tequila, Verjus, Mezcal, Tomato Syrup, Black Salt | Bartender Charlie Bolin formerly of Chasing Sage

Smoked Plum Tomatoes, Pimento Cheese, Toasted Bun | Chef Ed Davis of Durk’s BBQ

Gin, Shochu, Lime, Coconut Cream, Lemongrass, Ginger, Pickled Tomato, Chile Tincture | Bartender David Muhs of Sama Street

Tomato, Cucumber, Onion, Spicy Greens, Smoked Aïoli, Ranch Dressing, Fried Bun | Chef Justin Lee formerly of FAT CHOY

Crispy Chickpeas, Pickled Eggplant, Smoked Sherry Vinegar | Chef Daniel Evers of Itria

Blanco Tequila, Basil Eau-De-Vie, Buzz Button Tincture, Tomato Water, "Not Lime," Pink Peppercorn Syrup | Bartender William Tsui of Viridian

Whipped Tofu, Fermented Tomato, Fried Shallots, Chile Oil, Black Vinegar, Fish Sauce, Thai Basil | Chef Kevin Tang of Viridian

Patty Pan Squash, Nopales, Tomato Salsa Macha, Tomato Water Dashi, Red Pepper Sauce | Chef Felix Santos of Sorrel

Nixtamalized Tomato, Tomato Water, Raspberry Consommé, Tomato-Raspberry Granita, Fennel Flower | Pastry Chef Sophie Hau of Californios

Heirloom Tomatoes, Burrata, Pine Nuts, Stone Fruit | Chefs Selena Chow Fisher and David Fisher of Marlena

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