Russet Potatoes, Basque Chiles, Garlic, Tomatoes, Pimentón, Lacto Aïoli, Parsley | Chef Jose Chesa of Ataula

Dungeness Crab, Baby Bok Choy, Soy Tea, Pickled Ginger, Cilantro, Nori Powder | Chefs Seif Chirchi and Rachel Yang of Revelry

Onion, Garlic, Meyer Lemon, Valdeón Cheese, Chives | Chef AJ Voytko of The Porter

Portobello and Morel Mushrooms, Mascarpone, Parmesan, Pea Purée, Microgreens | Chef Elijah Coe of Vibrant Table Catering & Events

Black Garlic and Cherry Tomato Relish, Shishitos, Fromage Blanc, Sungold Tomato Emulsion | Chef Maya Lovelace of Yonder

Braised Rabbit, Garlic Broth, Onion Flowers, Potato Pancakes | Chef Bonnie Morales of Kachka

Truffle, White Soy Ponzu, Shiso, Foie Snow | Chef Trent Pierce of Roe

Lamb, Sprouted Barley, Turmeric Yogurt, Chips, Little Gem Lettuce | Chef Sam Smith of Tusk

Pickled Garlic Chives, Kale, Smoked Beef Fat, Truffle-Oxtail Reduction | Chef Justin Woodward of Castagna

Bone Marrow Suman, Sticky Rice, Citrus Microgreens, Banana Leaf | Chef Carlo Lamagna of Magna

Harissa Aïoli, Broccoli Slaw, Ketchup, Red Onion, Cheddar Cheese, Hawaiian Bun | Chef Marcelle Crooks of Little Bird Bistro

Thai Curry, Coconut Milk, Fish Sauce, Betel Leaves, Steamed Rice, Cucumber, Green Beans | Chef Earl Ninsom of Hat Yai

Smoked Almonds, Parmesan Broth, Fiore Sardo, Lemon Breadcrumbs | Chef Katy Millard of Coquine

Chickpea Cake, Harissa Tomato Sauce, Berbère Aïoli, Pickled Smoked Jalapeño, Pear Butter, Lemon | Chef Marcelle Crooks of Little Bird Bistro

Chef Nick Anderson of City Winery

Braised Peanuts and Bacon | Chef Spencer Gomez of Holeman & Finch

Steelhead Trout Belly Tartare, Hiramasa Crudo, Razi Clam Ceviche | Chef Jonathan Kallini of Bacchanalia

Gizzard Shad and Flounder Fin Nigiri Sushi | Chef Jason Liang of Brush Sushi Izakaya