Black Vinegar Gastrique, Spiced Cashews, Labneh | Chef Trigg Brown of Win Son

Ginger-Apple Broth, Jasmine Oil, Radish, Oxalis | Chef Nico Russell of Oxalis

Rigatoni, Soffritto, Garlic, Anchovy, Lemon, Parsley, Ricotta, Salata | Chef Ashley Eddie of Santina

Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice | Chef Suansilphong Ohm of Fish Cheeks

Compressed Apple, Horseradish Custard, Osetra Caviar, Dill Fronds | Chef Justin Skribner of Benno

Black Garlic-Braised Black Trumpet Mushrooms, Onion Petals, Onion Soubise, Swiss Chard | Chef Mike Reilly of The NoMad

Chicken Livers, Tomato, Chiles, Ginger, Garlic, Turmeric, Paos | Chef Chintan Pandya of Adda

Avocado, Herb-Sesame Dressing, Preserved Lemon, Spiced Pumpkin Seeds | Chef Mavis-Jay Sanders of Brownsville Community Culinary Center

Sea Scallops, Jicama, Citrus, Radish, Chiles, Red Onion, Cilantro | Chef TJ Steele of Claro

Lamb Sausage Sugo, Lemon Zest, Pecorino Romano | Missy Robbins of Lilia

Shallot Jam and Pistachios | Heather Pelletier of Chumley’s

Sunchoke Purée and Microgreens | Chef Osvaldo Garrida of Capitale

Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha | Chef Matt Conroy of Oxomoco

Egg, Cabbage, Pickled Onion, Sesame Oil | Lucas Sin of Junzi Kitchen

Smoked Mussels, Pimentón, Peroni, Cilantro Macho | Angie Rito and Scott Tacinelli of Don Angie

Hot Chicken Paste and Tabasco-Spiked Hot Honey | Chef Jean-Paul Bourgeois of Blue Smoke

Eggplant and Currant Caponata, Carrot Purée, Spiced Sesame Seeds, Grilled Spigarello | Chef Tae Strain of Momofuku CCDC

Sticky Rice, Dried Shrimp And Scallop, Salt Cod, Chinese Sausage, Edamame, Macadamia Nut, Chile | Chef Matthew Crowley of Spoken English