Miso Beurre Blanc, Pistachio Purée, Finger Lime, Licorice Root Powder | Chef Kevin McWilliams of Laurel

Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin

Sausage, Beef Broth, Parmesan, Breadcrumbs | Chef Cassie Ramsey of Restaurant Claudine

Parsley Butter, Spearmint, White Vinegar, Sea Salt | Chef Chris Cote of Pearl Street Supper Club

Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass

Red Creamer Potatoes, Pecan Pesto, Crispy Chickpeas, and Pickled Carrots | Chef Andrea Shackelford of Harvest Seasonal Kitchen

Button Mushrooms, Roasted Red Pepper Sauce, Scallion, and Cilantro | Chef Niven Patel of Ghee

House Cheese, Honey-Beer Syrup, Melon, Cherry Tomatoes, and Toasted Pumpkin Seeds | Chef Jaimon Westing of No Anchor

Dashi, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba | Chef Mutsuko Soma of Kamonegi

Smoked Celery Root Purée, Citrus Chawanmushi, Sunchoke Chimichurri, Mushroom-Sherry Broth | Chef Chad Williams of Friday Saturday Sunday

Zucchini, Tomato Emulsion, Dill Mascarpone, Pickled Onions, Lemon, Olive Oil | Chef Nicholas Yanes of Juniper