Boiled Peanut Tahini and Puffed Beef Tendon | Chef Richard Neal of Five & Ten

Mussel Pancake, Garlic Chives, Carrots, Bean Sprouts, Sriracha | Chef Parnass Savang of Talat Market

Brioche, White Truffle Emulsion, Egg Yolk | Chef Joey Ward of Gunshow

Chef Bryan Furman of B's Cracklin' BBQ

Gruyère, Sauerkraut, Russian Dressing, House Rye Bread | Chef Todd Ginsberg of The General Muir

Pickled Melon, Melon Skin MSG, Melon Seed Paste, Shiitakes, Peppers | Chef Jarrett Stieber of Eat Me Speak Me

Eggplant Vinaigrette, House Sambal, Basil | Chef Josh Hopkins of Empire State South

Kimchi Cream, Shallots, Thai Basil, Texas Toast | Chef Andrew Isabella of BeetleCat

Purple Daikon, Fish Sauce-Lime Vinaigrette, Thai Chile, Thai Basil | Chefs Ryan and Shae Sims of Donna Chang's

Chefs Cody Taylor and Jiyeon Lee of Heirloom Market BBQ

Shrimp Passatina, Tomatoes, Thai Basil | Chef Craig Richards of St. Cecilia

Lacto-Fermented Collards, Roasted Peppers, Dirty Rice, Ham Vinaigrette | Chef Brian Wolfe of Kimball House

Wild Mushrooms, Tuscan Kale Kimchi, Butter | Chef Bruce Logue of BoccaLupo

Mushroom Escabèche, Spiced Parsnip, Yuzu-Caviar Vinaigrette | Chef Pete Smithing of Delaware North at SunTrust Park

Foie Gras, Seabass Skin, Sturia Caviar, Micro Wasabi | Chef Juan Peña of The Ritz-Carlton Atlanta

Zucchini, Tomato Emulsion, Dill Mascarpone, Pickled Onions, Lemon, Olive Oil | Chef Nicholas Yanes of Juniper

Texas Watermelon, Begonias, Nước Chấm | Chef Michael Castillo of Uchi

Salmon Crudo, Lemongrass, Grape Tomatoes, Mint, Chile, Celery, Cilantro, Bronze Fennel, Toasted Rice Powder | Chef Thai Changthong of Thai-Kun