Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee

Cold Brew Coffee, Thai Tea, Coconut Cream | Shawn Lickliter of Republique

Peanut Romesco, Peanut Gremolata, Smoked Salt, Microgreens | Chris Hamm of Sylvain

Poached Rhubarb, Rice Meringue, Plum Jus, Pink Peppercorn Crumble | Michelle Fried of Sons & Daughters

Chocolate Crémeux, Cacao Nib Crumble, Olive Oil Foam | Genie Kwon of Kasama

Casey Wentworth of Automat

Puttanesca, Onion, Parsley, Orange Zest | Koji Yokoyama of The Anchovy Bar

Black Currant Ribena, Honey, Lemon | Channing Centeno of Bonnie's

Sweetpotato Velouté, Baby Leek, Compressed Celery, Sweetpotato Bread | Serena Chow Fisher and David Fisher of Marlena

Maple-Bitters Butter, Speck, Almonds, Pickled Raisins | Brittanny Anderson of Brenner Pass

Dried Cherries, Bulgur, Caramelized Onion Soubise | Chris deJesus of Butcher & Bee

Green Mango-Chiltepín Salsa, Manilla Mango, Pickled Onion | Chef Emilie Van Dyke of Californios

Cacao Rum, Cold Brew Liqueur, Thai Tea Concentrate, Toasted Coconut | Bartender Channing Centeno of Bonnie's

Sweet Corn, Andouille Sausage, Peppers, Red Onion, Sherry Vinegar, Parsley | Cedric Harden

Fennel, Orange Bitters, Calabrian Chile Relish, Castelvetrano Olives | Brittanny Anderson of Brenner Pass

Muscat Grape Brandy, Hemp-Infused Vodka, Dry Vermouth, Awamori, Almond, Jasmine Spritz | Marguerite Regan and Christian Suzuki of Wildhawk

Australian Lamb, Tomato Sauce, Maftoul, Parsley, Mom's Jasmine Rice | Chef Samir Mogannam of Beit Rima

Crispy Chickpeas, Pickled Eggplant, Smoked Sherry Vinegar | Chef Daniel Evers of Itria