Shallot Sauce, Chile, Onions, Garlic, White Wine, Sourdough Bread | Chef Chris Wilcox of Judy Gibson

Wild Mushrooms, Begonia Gremolata, Charred Kale, Poached Egg, Parmigiano-Reggiano | Chef Akino West of Rosie’s

Crab, Crab Custard, Micro Sage | Chef Akino West of Rosie’s

Giardiniera, Lemon Aïoli, Salsa Verde, Squid Ink Pane Francese | Chefs Chris Ericsen and Aurelia Galimberti of Sorbu Paninoteca

Purple Clams, Green Garlic, Calabrian Chile Oil, Lemon, Potato Crumbs | Chef Taylor Manning of Cafe Olli

Spiced Black Eyed Peas, Onion, Tomato, Toasted Bread | Chef Fatou Ouattara of Akadi

Spaghetti Squash, Pumpkin Seed Vinaigrette, Burnt Pumpkin Seeds, Lime, Parsley Powder, Squash Powder | Chef Eric Brown of Thick Neck

Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan

Oaxaca Cheese, Harbison Cheese, Bali Curry Spice, Tomato Curry | Chef Thomas Pisha-Duffly of Gado Gado

Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura | Chefs Peter Cho and Scotty Iijima of Toki

Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah | Chef Kyle Christy of Street Disco

DemKota Ranch Beef, Cockles, Lovage Aïoli, Charred Kale | Chef John Denison of St. Jack

Braised Adobo Beef, Cultured Cream, Cabbage, Cilantro, Pickled Onions | Butchers Kei Ohdera and HJ Schaible of Pasture

Lumina Farms Lamb Shoulder, Tomatoes, Spelt Croutons, Niçoise Olives, Whipped Labneh | Chef Dylan Sprenger of La Moule

Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread | Chef Justin Woodward of OK Omens

Citrus Miso, Crispy Leeks, Lemon, Togarashi, Sasa Leaf | Chef Rodrigo Ochoa of Janken

Tomato Sauce, Ricotta, Mozzarella, Breadcrumbs | Chef Anthony Siccardi of No Saint

Black Beans, Pickled Red Onions, Avocado, Spicy Peanuts, Tortilla | Chef Ricky Bella of Palomar