Rum, Coconut Cake-Washed Sherry, Lime, Coconut Demerara | Bartender Isabel Tullock of The HiHi Room

Guajillo Chiles, Corn, Hoja Santa, Mushroom Broth, Oyster Mushrooms, Masa Tortillas | Chef Zack Wangeman of Sobre Masa

Ranch Tehina, Scallion, Lime | Chef Mike Mayo of Laser Wolf

Turnips, Shallots, Sherry Vinegar, Fresh Herbs, Greek Yogurt, Pea Tendrils, Grilled Sourdough | Chef Brian Paszko

Gin, Lemongrass Shochu, Lemon, Pineapple, Spiced Coconut Honey, Makrut Liqueur, Haberno Tincture | Bartender Ally Marrone of Grand Army

Pork Jowl, Prawns, Coconut Cream, Fish Sauce, Thai Chiles, Raw Vegetables | Chef Ohm Suansilphong of KRU

Corn Velouté, Black Summer Truffle, Brioche, Viola Flowers | Chef Charlie Mitchell of Clover Hill

Jamaican Rums, Coco Lopez, Blanc Auinquina Aperitif, Lime, Strawberry Jam | Bartender Krystiana Rizo of Yellow Rose

Sorrel Sauce, Koshihikari Rice, Black Garlic, Wood Ear Mushrooms, Artichoke Broth, Shiso Oil | Chef Sarah Hsieh of The Modern

Sauerkraut, Tokyo Turnips, Lemon, Garlic Chives | Chef Jonathan Karis of Chambers

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

Stuffed Cabbage, Foie Gras, Shrimp, Ginger, Chives, Lobster Sabayon, Tarragon Oil | Chef Sol Han of LittleMad

Soy Sauce, Mirin, Katsuobushi, Sesame Oil, Toasted Panko, Chives, Bottarga | Chefs Jeffrey Kim and Matthew Lee of Nudibranch

Jamaican Rum, Ancho Chile-Ginger Shrub, Butternut Squash, Dark Karo Syrup, Green Chile Bitters, Nutmeg | Bartender Katie Kennedy of Contento

White Pullman Bread, Mozzarella, White Wine, Tomato Sauce, Lemon, Anchovy, Parsley | Chef Sal Lamboglia of Cafe Spaghetti

Spinach, Beef Bolognese, Béchamel Sauce, Parmesan, Nutmeg | Chef Rafiq Salim of Rolo’s

Paprika, Black Pepper, Harissa, Calabrian Chile, Red Wine | Charcutier Marcelo Argueta of Cochonneries

Sake Vermouth, St. Agrestis Paradiso Aperitivo, Espelette Chile Liqueur, Japanese Bitters | Javelle Taft of Death & Co.