Oil-Poached Squid, Cherry Tomato Sauce, Calabrian Chiles, Toasted Breadcrumbs, Horseradish | Chef Jamie Tao of Daphne's

Potato-Wrapped Monkfish Tail, Wilted Spinach, Vuelve a la Vida, Lobster Oil | Chef Fidel Caballero of Corima

with Pickled Cherries | Chef Skylar Mosca of Sailor

Prosciutto San Danielle, Sage, Frisée, Golden Raisins, Orange Vinaigrette, Basil, Chives | Chef Robert Hartman of Saint Theo’s

Marinated Branzino, Coconut, Kashmiri Chiles, Curry Leaves, Garlic | Chef Dipesh Shinde of Kanyakumari

Ground Lamb, Sumac Oil, Scallions, Serrano Chile, Mint | Chef Soroosh Golbabae of Sawa

Minced Pork, Glass Noodles, Bean Sprouts, Wood Ear Mushrooms, Onions, Carrots, Nuoc Mam | Chef JunHee Park of SEA

Honey Nut Squash Purée, Parmesan Foam, Truffles | Chef Rafal Maslankiewicz of IKIGAI

Dungeness Crab, Coconut Sauce, Alige | Chef Eric Valdez of NAKS

Scottish Salmon, Apples, Avocado, Miso, Lime, Cucumber Water, Berbere Oil | Chef Fariyal Abdullahi of Hav & Mar

Veal Cheeks, Spring Onions, Vin Jaune Sauce, Sea Salt | Chef Ian Anderson of LaLou

Pork Picadillo, Tomato Sauce, Oaxacan Cheese, Radish, Cilantro, Lime | Chef Yara Herrera of Hellbender

Spiced American Lamb Shoulder, Avocado Salsa, Onion, Cilantro, Lime | Chef Yara Herrera of Hellbender

American Lamb Loin, Cashew Milk, Chile Oil, Cashew Dukkah, Fresh Herbs | Chef Ollie K.C. Liedags of Hilda and Jesse

American Lamb, Harissa-Miso Sauce, Mechouia, Coconut Yogurt, Cilantro | Chef Liz Barwick of Sarma

Spiced American Lamb Leg, Tabbouleh-Breading, Tahini Yogurt, Frisée Salad, Parmesan, Sesame Seeds, Fresh Herbs | Chef Liz Barwick of Sarma

American Lamb Shoulder, Coconut Spinach, Charred Dates, Black Vinegar | Chef Ollie K.C. Liedags of Hilda and Jesse

Chow Chow, Alabama BBQ Sauce, Benne Seeds | Chef Amanda Turner of Olamaie