Sunchoke Cream, Garlic, Parmesan, Lemon, Sunchoke Chips | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Fried Plantain, Fried Sweet Potato Leaves, Scallions | Chef Demetrius Brown of Heritage Supper Club

Fennel Pork Sausage, Chicken Liver, 'Nduja, Aged Parmesan, Basil | Chef Bob Ryan of St. Cecilia

Creamed Kale, Parsley, Lemon, Sea Salt | Chef Jon Novak of Tiny Lou’s

Littleneck Clams, Celery, Onion, Potato, Smoked Bacon, Dill, Saltines | Chef Eddie Barrett of BeetleCat

Pickled Daikon, Crema de Aji, Shoestring Potato Chips, Ciabatta, Fried Plantains | Chef Arnaldo Castillo of Tio Lucho’s

Pimento Cheese, Cremini Mushrooms, Shredded Mozzarella, Parmesan, Scallions | Chef Rob Birdsong of Glide Pizza

Roasted Sweet Potato, Marigold Sauce, Sweet Potato Chips | Chef Maricela Vega of Chico

Black Pesto, Roasted Tomatoes, Baby Spinach, Shredded Mozzarella | Chef Yusef Walker of Dolo’s Pizza

Snap Peas, Epis, Chicken Jus, Roasted Cashews, Cilantro | Chef Dayana Joseph of Dine with Day

Seasoned Tomatoes, Pickled Banana Peppers, Little Gem Lettuce, Florida Sauce, Fresh Herbs | Chef Bradford Forsblom of Fishmonger

DemKota Ranch Beef, Beef Shank Presse, Salsify, Smoked Mushroom Relish, Bone Marrow Jus | Chef Austin Goetzman of Lazy Betty

Vietnamese Doughnut, Pork Floss, Pork Sausage, Pork Pâte, Scallion Oil, Turmeric Sticky Rice, Fried Pork Fat | Chef Nhu Ton of Bánh

Mussels, Clams, Cockles, Clam Wine, Mushrooms, Fresh Herbs | Chef Gemma Kamin-Korn of Bar Beau

Lemongrass Lamb, Vermicelli Noodles, Fresh Herbs, Pickles | Chef Eric Tran of Falansai

Clams, Cockles, Roasted Cauliflower Purée, Vin Jaune Sauce, Chive Oil, Toasted Walnuts | Chef Nico Bouter of Kingfisher

Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured

Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds | Chef Lino Yi of TKO