Cacao-Washed Scotch Whisky, Anchovy, Banana, Tepache, Orange | Bartender Tyler Davidson of Chinato

Hokkaido-Style Braised Beef Curry and Rosemary | Chef Emily Yuen of Lingo

Pepitas, Sesame Seeds, Chiles, Jonah Crab, Gochugaru Aïoli, Injera Crisp | Chef Sherry Cardoso of Metropolis

Shrimp, Fresno Chile, Coconut Broth, Farofa, Cilantro | Chef Ivan Barros of Amara at Paraiso

Scottish Salmon, Burnt Eggplant Purée, Green Gazpacho, Sunchoke Chips | Chef Aitor Garate Berasaluze of Edan Bistro

Campari, Vermouth, Strawberry Greek Yogurt, Strawberry-Peach Cordial, Frozen Peach | Bartender Rensel Cabrera of The Sylvester

American Lamb Ragú, Parmigiano Reggiano, Pecorino Romano | Chef Juan Manuel Umbert of Pasta

Fried Eggplant, Béchamel Sauce, Moussaka Ragù, Vlahotiri, Olive Oil | Chef Peter Lipson of Gus & Marty’s

Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips | Chef Mark Nobello of Tadhanà

Rose Water, Whipped Yogurt, Pop Rocks, Meringue, Olive Oil | Chef Juliana Corrado of Estela

Curry Leche de Tigre, Ají Amarillo, Crispy Quinoa, Cilantro Oil, Fried Corn | Chef Luis Cornejo of Llama Inn

Cream Sherry, Gin, Yuzu Sake, Coconut-Cashew Orgeat, Mango Brandy, Acidified Papaya Juice | Bartender Richie Millwater of Clemente Bar

Bluefin Tuna, Pickled Peppers, Pickled Cipollini Onions, Smoked Fish Mousse | Chef Vitor Mendes of Theodora

Bakers Christian Julien and Oscar Lastra of Façade

Moruno-Spiced Roast Chicken, Green Mango, Smoked Gouda, Koji- Roasted Potato, Hoja Santa Oil | Chefs Maria Teresa Gallina and Nicolas Martinez of Recoveco

Mezcal, Lillet Blanc, Suze, Pineapple Liqueur, Passion Fruit Syrup, Grapefruit Peel | Bartender Izzy Tulloch of Milady’s

Koshihikari Rice, Nori Hollandaise, Pickled Kombu | Chef Jonathan Culbert of Manhatta

Chevre Cheesecake, Lemon-Poppyseed Crumble, Lemon Curd, Pea Shoots | Pastry Chef Sofia Schlieben of JF Restaurants