Piquillo Peppers, Olive Oil, Chives, Brioche | Chef Juan Cassalett of Malagón

Pork Ragu, Peanuts, Chrysanthemum, Bean Sprouts, Scallions, Fried Garlic Oil | Chef Ethan Lim of Hermosa

Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe | Chef Donald Young of Duck Sel

House Ramen Noodles, Chashu, Tare, Nori, Garlic Oil, Scallions | Chef Mike Satinover of Akahoshi Ramen

Iberian Pork, Bomba Rice, Roasted Mushrooms, Red Bell Peppers, Spanish Onions, Garlic, Saffron, Aïoli | Chef James Martin of Bocadillo Market

Spinach-Pecorino Romano PDO Fonduta and Pecorino Romano PDO Biscuits | Chef Matthew Accarrino of Mattina

Spinach-Pecorino Romano PDO Fonduta and Pecorino Romano PDO Biscuits | Chef Adam Meyer of Brasero

Mole Rojo, Celery Root Crema, Fresh Herbs | Chef Derek Serrano of Mi Tocaya Antojería

Crab Salad, Asparagus, Filet Mignon, Sushi Rice, Spicy Mayonnaise, Fried Shallots | Chef Isidro Arroyo of Hyatt Regency Chicago

Crispy Potatoes, Chimichurri, Diosa Verde, Cilantro Oil, Epazote-Pistachio Dust

Beluga Lentils, Saffron Aïoli, Pickled Huckleberries | Chef Vitor Mendes of Theodora

Lumina Lamb, Roasted Yukon Gold Potatoes, Rosemary, Chile Crunch | Chef Nathan Hedlund of Da Toscano Porchetta Shop

Salsa Macha, Ají Amarillo, Chanm Chanm, Nasturtium | Chef Joseph Harrison of Common Thread

Seared Quail, Nespresso Red-Eye Gravy, Griddled Grit Cakes, Muscadines, Fresh Herbs | Chef Steven Satterfield of Miller Union

Caramelized Onion Mayonnaise, Hot n’ Sour Peanuts, Chives, Shishito Mustard | Chef Dave Baker of Brochu’s Family Tradition

Grilled Bok Choy, Trumpet Mushrooms, Onion Velouté, Carrot-Ginger Purée, Chervil | Chef Jillian Schaffer of FIG

Mushroom Dashi, XO Sauce, Honey, Chives, Bonito Flakes | Chef Daniel Harthausen of Late Air

Sweet Soy, Scallions, Chives, Blue Cheese, Pickled Daikon | Chef Thai Phi of Pink Bellies