Basil Watermelon, Watermelon Rind Mostarda, Puffed Watermelon Seeds, Speck-Sourdough Focaccia | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Lemon, Watermelon, Basil, Seltzer | Bartender Natasha David

Shiso-infused Gin, Watermelon Syrup, Ale Genepy, Lime, Lavender Bitters | Bartender Shawn Lickliter of Republique

Zucchini Cake, Labneh, Watermelon Molasses Buttercream, Hemp Seeds | Pastry Chef Mary Denham of Bloom’s End

Navy Strength Gin, Watermelon, Aperol, Lime, and Mineral Water | Bartender Miles McQuarrie of Kimball House

Burrata, Toasted Almonds, Italian Vinaigrette, and Basil | Chef Fiore Tedesco of L’Oca D’Oro

Watermelon, Toasted Hazelnuts, Whipped Chèvre, and Housemade Brioche | Chef John Denison of St. Jack

Heirloom Tomatoes, Watermelon Leche de Tigre, Red Onion, Cucumber, and Feta | Chef Douglas Rankin of Bar Restaurant

Salsa Matcha, Pickled Watermelon Rind, and Crushed Peanuts | Chef Bobo Catoe of Alewife

White Rhum Agricole, Amontillado Sherry, Watermelon, Jalapeño, and Lemon | Bartender Leanne Favre of Leyenda

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Leche de Tigre, Swordfish Lardo, Scallop Garum, and Meyer Lemon | Chef Neil Zabriskie of Regards

Fried Pita, Harissa, Smoked Feta, Whipped Labneh, Persian Cucumber, Mint, and Lime | Chef Michael Rafidi of Albi

Pork Belly, Watermelon, and Green Coriander | Chef Evan and Sarah Rich of Rich Table

Thai Chile, Lime, Crispy Garlic, Pickled Watermelon Rind, Sesame Oil, and Sea Salt | Chef Brandon Green of Tigertail + Mary

Greek Yogurt, Honey, Habanero Sriracha, Lime, Shaved Sweet Peppers, and Mint | Chef Charlie Foster of Woods Hill Pier 4

Blackberries, Texas Honey, Watercress, Mint, Lemon, and Olive Oil | Chef Betty Martines of Backstreet Cafe