Apple Brandy, Lemon, Amer Ticon, Sorghum Syrup, Red Wine | Bartender Evan Milliman of Ticonderoga Club

Gruyère, Sauerkraut, Russian Dressing, House Rye Bread | Chef Todd Ginsberg of The General Muir

Grey Goose Vodka, Black Bean Vermouth, East Pole Coffee Liqueur, Burnt Simple Syrup, Chinese Black Bean Powder, Sesame Tuile | Bartender Mercedes O'Brien of Gunshow

Pickled Melon, Melon Skin MSG, Melon Seed Paste, Shiitakes, Peppers | Chef Jarrett Stieber of Eat Me Speak Me

Eggplant Vinaigrette, House Sambal, Basil | Chef Josh Hopkins of Empire State South

Kimchi Cream, Shallots, Thai Basil, Texas Toast | Chef Andrew Isabella of BeetleCat

Purple Daikon, Fish Sauce-Lime Vinaigrette, Thai Chile, Thai Basil | Chefs Ryan and Shae Sims of Donna Chang's

Chefs Cody Taylor and Jiyeon Lee of Heirloom Market BBQ

Shrimp Passatina, Tomatoes, Thai Basil | Chef Craig Richards of St. Cecilia

Lacto-Fermented Collards, Roasted Peppers, Dirty Rice, Ham Vinaigrette | Chef Brian Wolfe of Kimball House

Coca-Cola Glaze, Chives, Sea Salt | Chef Brett Ashcraft of Queenie's

Wild Mushrooms, Tuscan Kale Kimchi, Butter | Chef Bruce Logue of BoccaLupo

Mushroom Escabèche, Spiced Parsnip, Yuzu-Caviar Vinaigrette | Chef Pete Smithing of Delaware North at SunTrust Park

Foie Gras, Seabass Skin, Sturia Caviar, Micro Wasabi | Chef Juan Peña of The Ritz-Carlton Atlanta

Zucchini, Tomato Emulsion, Dill Mascarpone, Pickled Onions, Lemon, Olive Oil | Chef Nicholas Yanes of Juniper

Apple Sorbet, Citrus Tuile, Streusel Crumble | Pastry Chef Tavel Bristol-Joseph of Emmer and Rye

Texas Watermelon, Begonias, Nước Chấm | Chef Michael Castillo of Uchi

Salmon Crudo, Lemongrass, Grape Tomatoes, Mint, Chile, Celery, Cilantro, Bronze Fennel, Toasted Rice Powder | Chef Thai Changthong of Thai-Kun