Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime | Chef Daniel Lugo of Spanish Diner

Angostura Bitters, Raisin, Citrus, Tarragon | Chef Hugh Acheson of Empire State South and Five & Ten

Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin

Corn Broth, XO Sauce, Chile Oil, Basil | Chef Seth Stowaway of Osito

Red Sauce, Cheddar, Mozzarella, Pepperoni | Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys

Whipped Tofu, Fermented Tomato, Fried Shallots, Chile Oil, Black Vinegar, Fish Sauce, Thai Basil | Chef Kevin Tang of Viridian

Patty Pan Squash, Nopales, Tomato Salsa Macha, Tomato Water Dashi, Red Pepper Sauce | Chef Felix Santos of Sorrel

Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble | Chef Nico Peña of Octavia

Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint | Chef Alex Seidel of Mercantile Dining & Provisions

Morel Ragù, English Pea Broth, Smashed Potatoes, Rye Crumble, Dill, Pickles | Chef Kristina Liedags Compton of Hilda and Jesse

Salt and Herb Crust, Summer Squash, Cherry Tomato Passato, Castelvetrano Olives, Herb Salad, Zucchini Fritters | Chef Nick Kelly of AltoVino

White Bean Purée, Chicken Jus, Peperonata, Castelvetrano Olives | Chef Rachel Orner of Penny Roma

Pita Chips, Early Girl Tomato Sauce, Scrambled Eggs, Zhough, Fancy Sauce, Feta | Chef Mona Leena Michael of Lulu

Compressed Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs | Chef Dustin Falcon of Niku Steakhouse

Ground Pork, Bay Shrimp, English Peas, Spicy Shrimp Paste Relish | Chef Meghan Clark of Nari | San Francisco

Heirloom Tomatoes, Burrata, Pine Nuts, Stone Fruit | Chefs Selena Chow Fisher and David Fisher of Marlena

Wood-Fired California Grapes, Bone Jus, Lemon Zest, Chives | Chef Terry Koval of The Deer and The Dove