Marinated Branzino, Coconut, Kashmiri Chiles, Curry Leaves, Garlic | Chef Dipesh Shinde of Kanyakumari

Ground Lamb, Sumac Oil, Scallions, Serrano Chile, Mint | Chef Soroosh Golbabae of Sawa

Minced Pork, Glass Noodles, Bean Sprouts, Wood Ear Mushrooms, Onions, Carrots, Nuoc Mam | Chef JunHee Park of SEA

Honey Nut Squash Purée, Parmesan Foam, Truffles | Chef Rafal Maslankiewicz of IKIGAI

Dungeness Crab, Coconut Sauce, Alige | Chef Eric Valdez of NAKS

Reposado Tequila , Lemon, Cane Syrup, Blanc Vermouth, Aloe Vera, Apricot, Egg White | Bartender Samantha Casuga of Temple Bar

Chamomile-Infused Whisky, Sake, White Port, Pear Brandy, Crème de Banane, Cane Syrup, Champagne Acid, Maple Syrup | Bartender Sebastian Tollius of Eleven Madison Park

Pretzel Ice Cream, Pretzel Brittle, TCHO Chocolate-Covered Pretzels, Espresso, Whipped Cream | Restaurateur Hallie Meyer of Caffè Panna

Scottish Salmon, Apples, Avocado, Miso, Lime, Cucumber Water, Berbere Oil | Chef Fariyal Abdullahi of Hav & Mar

Mushroom Conserva and Chives | Chef Shaun Lafountain of Brooklyn Winery

Nielsen-Massey Vanilla Pastry Cream and Vanilla-Infused Simple Syrup | Baker Kelly Mencin of Radio Bakery

Baker Danielle Spencer of Win Son Bakery

Black Tea-Infused Rum, Fino Sherry, Grape Shrub, Crème de Cassis, Pomegranate | Bartender Harrison Snow of Lullaby

Veal Cheeks, Spring Onions, Vin Jaune Sauce, Sea Salt | Chef Ian Anderson of LaLou

Pork Picadillo, Tomato Sauce, Oaxacan Cheese, Radish, Cilantro, Lime | Chef Yara Herrera of Hellbender

Spiced American Lamb Shoulder, Avocado Salsa, Onion, Cilantro, Lime | Chef Yara Herrera of Hellbender

American Lamb Loin, Cashew Milk, Chile Oil, Cashew Dukkah, Fresh Herbs | Chef Ollie K.C. Liedags of Hilda and Jesse

American Lamb, Harissa-Miso Sauce, Mechouia, Coconut Yogurt, Cilantro | Chef Liz Barwick of Sarma