Refried Beans, Mole Xiqueno, Corn Tortillas | Chef Karla Hoyos of Tacotmia

Tomme Foam, Pickled Ají Dulce, Black Mustard Seed-Curry Oil, Fried Curry Leaves | Chefs Evan Burgess and Osmel Gonzalez of EntreNos

Wahoo, Scallops, Red Onions, Rocoto Leche de Tigre, Choclo, Corn Nuts, Burnt Oil, Cilantro | Chefs Javier Cussato and Carmen Ibarra of Atomica

Cuttlefish Ragù, Smoked Potato Soubise, Grilled Scallions, Garlic Chive Oil, Moscato Mustard Seeds | Chef Juan Camilo Liscano of Palma

Rum, Whiskey, Lemon Sherbet, Pineapple, Campari, Nutmeg | Bartender Patty Dennison of Grand Army Bar

English Peas, Pea Purée, Fish Broth, Gastrique, Pea Tendrils | Chef Jakub Baster of Yingtao

Fried Potatoes, Toum, Tortillas | Chef Fernanda Serrano of elNico

Marinated Daikon, Jalapeño Kosho, Yuzu-Colatura Vinegar, Finger Lime | Chef Nathan Barnet of Delicious Hospitality Group

Spiced American Lamb Shoulder, Tamarind Jus, Marinated Onions, Pickled Cucumbers, Little Gem Lettuce | Chef Tajeh Porter of Nura

Charred Lemon-Infused Vodka, Chenin Blanc, Domaine Ravignon Floc de Gascogne, Rosemary-Infused Vermouth, Verjus Blanc, Rosemary Liqueur, Peach Liqueur, Pisco, Olive | Bartender Ian Alexander of The Dead Rabbit

Bourbon, Tequila, Sweet Potato Syrup, Sfumato | Bartender Jeanne Torres of The Musket Room

Charred Caraflex Cabbage, Carrot-Date Purée, Scallion Chutney | Chef Allyx Seemann of Gator

Oil-Poached Squid, Cherry Tomato Sauce, Calabrian Chiles, Toasted Breadcrumbs, Horseradish | Chef Jamie Tao of Daphne's

Potato-Wrapped Monkfish Tail, Wilted Spinach, Vuelve a la Vida, Lobster Oil | Chef Fidel Caballero of Corima

with Pickled Cherries | Chef Skylar Mosca of Sailor

Gin, Rye Whiskey, Plum, Strawberry, White Vermouth, Orange Bitters | Bartender Trevor Langer of Porchlight

Bergamot Granita and Olive Oil | Pastry Chef Camari Mick of Raf's

Prosciutto San Danielle, Sage, Frisée, Golden Raisins, Orange Vinaigrette, Basil, Chives | Chef Robert Hartman of Saint Theo’s