Arrow Squid, Gizzard Shad, Flounder Fin, Nikiri Shoyu, Sushi Rice, Wasabi | Chef Jason Liang of Brush Sushi Izakaya + Momonoki

Goat Epigram, Jimmy Nardello Peppers, Olives, Kaldereta Jus | Chef Carlo Lamagna of Magna

Italian Tomatoes, Smoked Onions, Garlic, Hot Sauce, Lemon Oil | Chef Naomi Pomeroy of Beast

European Veal, Caraway, Marjoram, Allspice, Garlic, Mustard | Chef Fred Maurer of Hot Dog Boyfriend

Ōra King Salmon, Gim Rice, Fried Quinoa, Kimchi, Micro Wasabi | Chef Junghyun Park of Atomix

Chef Bonnie Morales of Kachka

Pomegranate Syrup and Frozen White Chocolate | Chef Vince Nguyen of Berlu

Carolina Gold Rice, Fennel Fumet, Smoked Trout Roe | Chef Michael Fojtasek of Olamaie

Burgundy Truffle and Saint-André Mousse | Chef Nicolas Delaroque of Nico

Sturia Caviar, Frozen Milk, Vodka Cream | Chef Nicholas Elmi of Laurel

Cervena Venison, Ground Mushrooms, Cucumber-Wasabi Raita, Bourbon-Habanero Hoisin Sauce, Emmi Roth Raclette, Le Grand Cru, Onion Focaccia | Chef Elizabeth Falkner of Falk Yeah! Productions

Pommeau, Lillet Blanc, Verjus, Passion Fruit, Orange Bitters | Bartender Natasha David of Nitecap

Lion’s Mane Mushroom and Charred Bread Broth | Chef Kevin Fink of Emmer & Rye

Meyer Natural Beef, Ponzu Tomatoes, Char-Glazed Onions, Emmentaler, Nori Aïoli | Chef Jason Dady of Jason Dady Restaurant Group

Mushrooms, Chile Jam, Coconut Cream, Lemongrass, Lime, Fresh Herbs | Chef Leah Cohen of Pig & Khao

Pineau Des Charentes, Citrus, Rum, Batavia Arrack, Vanilla, Angostura | Bartender Lauren Corriveau of Nitecap

Runny Yolk, Gribiche, Caviar, Crème Fraîche, Toasted Brioche | Chef Pete Coenen of Cherry Circle Room

Peking Duck, Mushrooms, Teriyaki Mayonnaise, Wild Blueberry-Hoisin Ketchup, Cabbage Slaw | Chef Jennifer Cox of Levy Restaurants