Chef Neel Kajale of Dhamaka

Korean White Cucumber, Seaweed, Lime, Pickled Shallots, Herb Oil | Chef Daniel Lee of Okonomi Market

Memphis-Style Chicken Wings, Sweet Vinegar, Gorgonzola Ranch, Carrot Hot Sauce | Chef Garrison Greg of Prohibition

Peaches, Nectarine, Jalapeño, Spiced Almonds, Fish Sauce Vinaigrette, Fresh Herbs | Chef James London of Chubby Fish

Chile Oil and Scallions | Chef Brandon Carter of FARM Hospitality Group

Beef Loin, Swiss Cheese, Lettuce, Tomato, Sofrito Aïoli, Potato Sticks, Cuban Bread | Chef Joaquin Montesino of Casa Guava Cuban Cafe

Halloumi, Arugula, Toasted Walnuts, Sumac Vinaigrette | Restaurateur Alexis Levin of Shuk

Roasted Cauliflower, Whipped Feta, Harra Sauce, Herbs | Chef Victoria Shore of Fleeting at Thompson Savannah

Grepek-Spiced Chicken, Nước Chấm Chay, Tomato Sambal, Bibb Lettuce, Fresh Herbs, Juju’s Dipping Sauce | Chef Juan Stevenson of Juju’s Street Eats

Shrimp, Scallops, Clams, Piquillo Peppers, Aïoli, Parlsey | Chef Alex Eaton of Estadio

Poblano Chile, Chihuahua Cheese, Carnitas, Cotjia Cheese, Chile Oil, Pepitas, Sour Cream, Salsa Roja | Chef Brooke Warden of Pink Cactus

Maitake Mushrooms, Ajo Blanco, Pickled Mustard Seeds, Ramp Vinegar, Kombu Oil | Chef Seth Green of Tempest

Garlic Butter, Parmesan, Texas Toast | Chef Andrew Hartenstein of Leon's Oyster Shop

Toreados, Oaxacan Cheese, Garlic Aïoli, Milk Bread, Birria Consomé | Chefs Daniel Aranza and Felipe Vera of Strange Bird

Butter Beans, Grilled Cabbage, Black Garlic Jus | Chef Mark Bolchoz of Indaco

Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds | Tyler Cook of Fiddler’s Fire

Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

Shredded Chicken, Red Chile Sauce, Pecorino Romano PDO Queso, Jalapeño, Cilantro | Chef Zechariah Perez of Odd Duck