Carrot, Pecans, and Hot Honey | Chef Andy Doubrava of Rustin Canyon

Pork Belly, Vinegar, Apricot, Cranberry, Pepper, Onion, and Pineapple | Chef Johnny Lee of Pearl River Deli

Oyster Sauce, Lemon, and Rice | Chef Hak Lonh of Gamboge

Marinated Ikura, Nam Jim, and Herbs | Chef Justin Pichetrungsi of Anajak Thai

Smoked Eggplant, Cucumber, Preserved Lemon, and Labneh | Chef Suzanne Goin of A.O.C.

Whipped Ricotta, Crispy Shallots, and Fried Egg | Chef Sam Nuckols of Sibling Rival

Niman Ranch Pork, Potato, Parmigiano, Burrata, Fennel Pollen, Lemon, and Pistachio | Chef Francesco Allegro of Rossoblu

Jus, Yogurt Curd, Cucumber, Chive Oil, Sumac, and Wood-Grilled Naan | Chef Tyler Curtis of Pilot

Crispy Semolina Pasta, Chickpeas, Olive Oil, Garlic, and Parmigiano | Chef Jackson Kalb of Ospi

Lone Mountain Wagyu, Onion, Cheese, and Honey-Milk Bread Bun | Chef Daniel Son of Katsu Sando

Scallion, Basil, Egg, Cheese, Chile, Garlic, and Soy | Chef Vivian Ku of Joy

Eggs, Tortilla Strips, Onion, Cheddar, Brisket, Pico de Gallo, and Avocado | Restaurateur Briana Valdez of HomeState

Fried Eggplant, Hard-Boiled Egg, Israeli Salad, Fries, Tahini, and Sourdough Pita | Chefs Or Amsalam and Alexander Phaneuf of Hasiba

Korean Bouillabaisse, Shrimp, Mussels, Egg Noodles, and Chrysanthemum | Chef Kyungbin Min of Hanchic

Fava Beans, Olive Oil, Shallots, and Mint | Chef John Sundstrom of Lark

Laura Chenel Goat Cheese, Fava Beans, Sunchokes, Green Garlic, and Celery | Chef Bonnie Morales of Kachka

Laura Chenel Goat Cheese, Lemon, Beurre Monte, Fresh Herbs, Pine Nuts | Chef Juan Rendon of Gwen

Serrano Chile, Chives, Frites, and Lemon | Chef Ari Kolender of Found Oyster