Battered Branzino, Mu Radish, Yangnyeom Sauce, Herb Muchim, Chile, and Sesame | Chef Angel Baretto of Anju

Fried Catfish, Pea Leaves, Spinach, Kimchi, Gochugaru, and Pork Floss | Chef Kevin Tien of Moon Rabbit

House Barbecue Sauce and Honey Mustard | Pitmaster Fernando González of 2Fifty Texas BBQ

Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass

Melon, Cucumber, Almond Milk, Garlic, and Dill Oil | Chef Phillip Halff II of Halff Culinaire

Foie Gras Pâté, Shredded Chicken, Char Siu, Mayonnaise, and Pickled Vegetables | Chef Carol Nguyen of Ngon Vietnamese Kitchen

Green Mango, Grapefruit, Caramelized Fish Sauce, and Fried Shallots | Chef Donny Sirisavath of Khao Noodle Shop

Chicken, Zummo's Sausage, Blue Crab, Filé, and Herb Rice | Chef Tiffany Derry of Roots Southern Table

Kroeung Marinade, Cured Egg Yolk, Hot Sauce, and Quick Pickles | Chef Jett Mora of Café Modern

Bell Peppers, Onion, Pico de Gallo, Flour Tortillas, and Lime | Pitmaster Joe Zavala of Zavala's Barbecue

Yuzu Honey Mustard, Sunflower Seeds, and Citrus Smoke | Chef Jimmy Park of Shoyo

Curried Poblano, Shishito Conserva, and Shallot XO | Chef Misti Norris of Petra and the Beast

Wok-Fried Niman Ranch Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, and Scallion | Chef Andrew Chen of Monkey King Noodle Company

Charred Plantain and Coconut Broth, Dende Oil, and Steamed Rice | Chef Junior Borges of Meridian

Cassava, Coconut, White Gold Parmigiano Reggiano, Black Pepper, and Bottarga | Chef Charles Olalia of Makeready Experience

Scallion, Red Onion, Tomato, Marinated Capers, and Everything Aïoli | Bakers Jessica and Seth Brammer of Lenore's Bagels

Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, and Red Wine Jus | Chef Matt McCallister of Homewood

Niman Ranch Beef, Green Chile Queso, Monterey Jack, Pico de Gallo, and Scallion | Pitmasters Emma & Travis Heim of Heim Barbecue