Eggs, Tomato, Onion, Tortilla Chip, Queso, Jalapeño, Cilantro | Chef Callie Speer of Holy Roller

Black Orange-Garlic Purée, Salsa Verde, Yellow Bolita Corn Tortilla | Chef Page Pressley of Emmer and Rye

Green Pea Hummus, Burnt Benne Honey Mustard, Pickled Mustard Seeds, Toasted Benne Seeds | Chef Michael Fojtasek of Olamaie

Potato Rice, Potato Glaçage, Schmaltz, Koji Oil, Brown Butter Crumble, Lemon Thyme | Chef Damien Brockway of P6 at The Line ATX

Ricotta, Fermented Tomato Water, Wild Oregano, Parsley, Chives, Yaupon vinegar | Chefs Kevin Fink and Page Pressley of Emmer and Rye

Chef Adam Brick of Vino Vino

Chef Tatsu Aikawa of Kemuri Tatsu-Ya

Roasted Vegetables, Cotija Cheese, Fermented Radishes, Lamb's Quarters, Okra Flowers, Wild Oregano | Chef Max Snyder of Pitchfork Pretty

Pomodoro, Grana Padano, Mozzarella, Caponata, Parsley, Italian Basil, Spicy Olive Oil | Chef Fiore Tedesco of L'Oca d'Oro

Mesquite-Smoked Brisket, Refried Beans, Potato, Bacon, Tomato-Serrano Salsa, Flour Tortillas | Pitmaster Miguel Vidal of Valentina's Tex Mex BBQ

Miso-Aged Ribeye, Brown Rice Risotto, Lime Kosho, Oyster Mayonnaise, Sansho Butter, Sliced Garlic, Shiso | Restaurateur Chad Carey of Empty Stomach Group

Snail Eggs, Chanterelle Escabeche, Snail Sauce, Tapioca Pearls | Chef José Andrés of ThinkFoodGroup

Chef Edouardo Jordan of Salare

Crispy Chicken, Cilantro, Soy-Cured Egg, Scallions, Chicken Broth | Chef Jose Mendin of Pubbelly

Wagyu Patty, Arugula, House Vinaigrette, Blue Cheese, Buttermilk-Dill Dressing, Potato Roll | Chef Joe Isidori of Black Tap

Meyer Lemon, Daikon, Sturia Caviar, Nasturtium | Chef Neal Fraser of Redbird

Chorizo, Chipotle Crema, Queso Panela, Corn Tortilla | Chef Armando De La Torre Jr. of Guisados