Five-Spice, Pickled Daikon, Jalapeño, Basil | Chef Alan Hsu of Pomet

Cured Giblets, Rabbit Gravy, Spring Onions | Chef Geoff Davis of Burdell

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

Pandan Bourbon, Rau Ram Rum, Cashew Syrup, Pineapple, Lime | Bartender William Cao of The Progress

Mushroom, Blistered Cranberries, Pepitas, Couscous | Chef Rasika Venkatesa of Mourad

Pepperpot | Chef Nina Compton of Compère Lapin

Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime | Chef Daniel Lugo of Spanish Diner

Angostura Bitters, Raisin, Citrus, Tarragon | Chef Hugh Acheson of Empire State South and Five & Ten

Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin

Blanco Tequila, Basil Eau-De-Vie, Buzz Button Tincture, Tomato Water, "Not Lime," Pink Peppercorn Syrup | Bartender William Tsui of Viridian

Corn Broth, XO Sauce, Chile Oil, Basil | Chef Seth Stowaway of Osito

Red Sauce, Cheddar, Mozzarella, Pepperoni | Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys

Whipped Tofu, Fermented Tomato, Fried Shallots, Chile Oil, Black Vinegar, Fish Sauce, Thai Basil | Chef Kevin Tang of Viridian

Milk Bun, Thai Tea Crust, Thai Tea Pastry Cream, Thai Diplomat Cream | Baker Elaine Lau of Sunday Bakeshop

Patty Pan Squash, Nopales, Tomato Salsa Macha, Tomato Water Dashi, Red Pepper Sauce | Chef Felix Santos of Sorrel

Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble | Chef Nico Peña of Octavia

Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint | Chef Alex Seidel of Mercantile Dining & Provisions