Mussel Pancake, Garlic Chives, Carrots, Bean Sprouts, Sriracha | Chef Parnass Savang of Talat Market

Brioche, White Truffle Emulsion, Egg Yolk | Chef Joey Ward of Gunshow

Chef Bryan Furman of B's Cracklin' BBQ

Pecan Praline, Bourbon Syrup, Raspberries | Pastry Chef Sarah O'Brien of Little Tart Bakeshop

Baker Eric Arillo of La Calavera

Ford's Gin, Schladerer Kirschwasser, Cherry-Infused Vermouth, Maraschino Liqueur, Bitters | Bartender David Chapman of Kimball House

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