Beets, Tomato, Thompson Raisins, Red Onion, Season Fruit and Vegetables, Herbs | Chef Colton Coburn-Wood of Cósmica

Shiitake Mushrooms, Yellow Onion, Roasted Eggplant, Crispy Onions, Fresh Herbs, Pita | Chef Noah Clickstein of Lehrhaus

Roasted Apricots, Toasted Sesame Seeds, Maldon Salt | Pastry Chef Jennifer Yee of Bakers Bench

Fried Tofu, Pickles, Lettuce, Avocado, Alfalfa Sprouts, Sunflower Tahini | Chef Zach Jarrett of Bub and Grandma’s

Cookie Crust, Caramel, Dark Chocolate, Toasted Pecans | Baker Meagan Benz of Crust Vegan Bakery

Marinated Eggplant, Chioggia Beets, Zucchini, Long Hot Pesto, Fermented Radish, Shredded Lettuce, White Onion, Hoagie Roll | Chef Andrew Magee of Martha

Roasted Beets, Fresh Beets, Celery, Beet Kosho Mayonnaise, Sour Rainbow Chard, Caraway, Potato Chips | Chef Ian Graye of Pietramala

White Miso Caramel, Candied Cocoa Nibs, Cocoa Tuile | Pastry Chef Georgia Macon of Twelve

Marinated Tempeh, Sauerkraut, Vegan Cheese, Vegan 1000 Island Dressing, Rye Bread | Restaurateur Jenny Nugyen of The Sports Bra

Chile Syrup, Vegan Chantilly, Fresh Passion Fruit, Sea Salt | Pastry Chef Amanda Perdomo of Cool World

Pineapple Pico, Pickled Jalapeños, Purple Cabbage, Cilantro, Lime | Chef Xila Caudillo of Rabbit

Horseradish Crème Fraîche, Celery Root, Sauerkraut, and Marbled Rye Bread | Chefs Dave Grant and Rocky Hunter of Gladys

Seitan, Chile Oil, Sesame Sauce, Scallion, and Cucumber | Chef Victor Huang of Very Fresh Noodles

Eggplant, Fried Red Onion, Vegan Pho Sauce, Sriracha, Avocado, Fresh Herbs | Restaurateur Matt Cahn of Middle Child

Radishes, Burnt Coconut Crema, Honey, Pistachio Dirt, Lemon | Tom Cunanan of Bad Saint

Fresh Yuba, Guajillo-Tomato Salsa, Lime Juice, Cilantro, Corn Tortillas | Chef Julie Warpinski of Big Star