Chef Julia Sullivan of Henrietta Red

Young Coconut, Chile, Pearl Onions, Coconut Leche de Tigre, Cilantro, Plantain Chips | Chef Yun Fuentes of Bolo

Caramelized Olives, Compressed Cucumbers, Dill Oil, Fennel Pollen | Chef Derek Simcik of Saint Bibiana

Chef Adam Meyer of Brasero

Fennel, Red Onion, Gouda, Sourdough Croutons, Radish, Calamansi Vinaigrette | Chef Adam Meyer of Brasero

Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

Radish, Parlsey, Tarragon, Garlic-Tarragon Aïoli, Toasted Baguette | Chef Andrew Gantt of Kimpton Brice Hotel

Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Sweet Pea Mousse, White Chocolate Ganache, Meyer Lemon Purée, Meyer Lemon-Coriander Sorbet, Candied Lemon | Pastry Chef Erin Kobler of Sepia

Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe | Chef Donald Young of Duck Sel

Spinach-Pecorino Romano PDO Fonduta and Pecorino Romano PDO Biscuits | Chef Adam Meyer of Brasero

Mole Rojo, Celery Root Crema, Fresh Herbs | Chef Derek Serrano of Mi Tocaya Antojería

Roasted and Fresh Strawberries, Strawberry-Urfa Sauce, Coconut Shortbread Crumble, Basil, Fried Rice Cracker | Pastry Chef Mary Eder-McClure of Galit

Seedlip Grove 42, Vanilla-Coconut Cream, Miso-Strawberry Foam | Bartender Stevan Miller of Esmé

Crispy Potatoes, Chimichurri, Diosa Verde, Cilantro Oil, Epazote-Pistachio Dust

Rye Whiskey, Sherry, Horchata Liqueur, Banana Liqueur, Egg, Nutmeg | Bartender Jeremy Owen Barrett of Lemon

Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa | Chef Adam Meyer of Brasero

Blanco Tequila, Mezcal, Orange Verdita, Lime, Mint | Restaurateurs Christina Chae and Zach Rivera of Golden Years