Salsa Roja, Scallions, Toasted Sesame Seeds | Chefs Rene Lopez and Alexander Sherack of Korea Taqueria

Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill | Chef Edmund Konrad of Messina Social Club

Chicken Mousseline, Escargot, Hazelnut Velouté, White Wine, Garlic Butter, Fermented Lime, Escargot Caviar | Chef Nicholas Bazik of Provenance

Smoked Eggplant, Feta, Nutmeg | Chef Mehmet Ergin of Pera Turkish Cuisine

Charred Jimmy Nardello Peppers, Basil, Olive Oil, Grilled Sourdough | Chef Meredith Medoway of Vernick Food and Drink

Tomato Sauce, Mozzarella, Basil | Chefs Daniel Griffiths, Jake Loeffler, and Sam Kalkut of Paffuto

Soubise, Parsley, Nori, Lemon | Chef Justin Bacharach of Royal Sushi & Izakaya

Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s

Coconut Broth, Fresh Herbs, White Onion, Fresno Chiles, Fennel Fronds, Chives, Lime | Chef Joe West of Fine Dining Restaurant Group

Seared Cabbage, Puffed Rice, Spiced Fried Shallots | Chef Michael Boyer of Nordstrom

Marinated Eggplant, Chioggia Beets, Zucchini, Long Hot Pesto, Fermented Radish, Shredded Lettuce, White Onion, Hoagie Roll | Chef Andrew Magee of Martha

Poached Shrimp, Pork Ragù, Soft-Boiled Egg, Fried Vermicelli Noodles, Herbs | Chef Chance Anies of Tabachoy

Zabuton Wagyu Steak, Brandy Cream Sauce, Herbs | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

Roasted Turnips, Mussel Emulsion, Miso Chile Crisp, Parsley | Chef Aaron Randi of Illata

Tomato, Garlic, Chile, Lemongrass, Thai Eggplant, Lime | Chef Phila Lorn of Mawn

Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar | Chef Emily Chellew of Cry Baby Pasta

Salt-Roasted Potatoes, Herb Panade, Hot Cherry Pepper-Olive Relish, Herbs | Chef Sam Henzy of Middle Child Clubhouse

Roasted Eggplant, Tomatoes, Garlic, Cumin, Cilantro, Bread | Chef Soufiane Boutiliss of Sofi Corner Cafe