Spiced American Lamb Leg, Tabbouleh-Breading, Tahini Yogurt, Frisée Salad, Parmesan, Sesame Seeds, Fresh Herbs | Chef Liz Barwick of Sarma

American Lamb Shoulder, Coconut Spinach, Charred Dates, Black Vinegar | Chef Ollie K.C. Liedags of Hilda and Jesse

Chow Chow, Alabama BBQ Sauce, Benne Seeds | Chef Amanda Turner of Olamaie

Russet Potatoes and Duck Gravy | Chef Amanda Turner of Olamaie

Braised Short Ribs, Duck Jus, Lemon, Chives | Chef Jacob Siwak of Forsythia

Chicken Meatball, Charred Onions, Bulgarian Feta, Arugula, Smoked Paprika Mayonnaise, Seeded Bun | Chef Dria Atencio of Salty Lunch Lady

Chewy Carrots, Squid Bolognese, Puffed Grains, Carrot Hot Sauce, Dried Chives | Chef Daniel Garwood of Acru

Charred Corn, Cherry Tomatoes, Corn Purée, Dill, Tarragon | Chef Bryce Sorem of Terroir

Charmoula, Cilantro, Scallions, Olive Oil, Sea Salt | Chef Boris Ginet of Risbo

Fried Mashed Plantains, Fried Oyster Mushrooms, Curry Cream Sauce, Parsley | Chef Yesenia Ramdass of HAAM

Jasmine-Infused Japanese Whisky, Vermouth, Sakura Syrup, Verjus | Bartender Danielle Rutherford of Crown Shy

Ground Pork, Ginger, Garlic, Thai Chile, Soy Sauce | Chef Ron Yan of Tolo

Sugar Cube Melon, Lime-Chamomile Granita, Olive Oil, Salt | Chef Owen Laufersweiler of Cafe Mado

Black Beans, Beef Cheeks, Sausage, Sautéed Collard Greens, Farofa, White Rice, Oranges, Scallions | Chef Asia Shabazz of Contento

Mezcal, Mango Cordial, Chile Tincture, Lime, Soda Water | Bartender Nathalie Durrieu of Experimental Cocktail Club

Red Onion, Cucumber, Chile, Coconut, Mustard Seed-Red Chile Tadka | Chef Vijay Kumar of Semma

Swiss Chard and Ancho Chile-Peanut Sauce | Chef Tajeh Porter of Nura

Genever, Coconut Milk, White Rum, Pistachio-Rose Orgeat, Nardini Acqua di Cedro, Rose Water | Bartender Kat Foster of Borgo