Smoked Trout Roe, Bonito Butter, Chives, and Smoked Olive Oil | Chef Jaime Young of Sunday Hospitality

Koji-Rubbed Beef Eye of Round, Mắm Nêm-Pineapple Dressing, Crushed Peanuts, and Lime Vinaigrette | Chef Dennis Ngo of Di an Di

Browned Butter, White Chocolate, Olive Oil, and Salt | Baker Zachary Golper of Bien Cuit

Roasted Kabocha Squash, Caramelized Onions, Mascarpone, Stracciatella, and Cocoa Nibs | Chef Albert Di Meglio of Barano

French Butter, Brown Sugar, Vanilla, and Valrhona Dark Chocolate | Pastry Chef Ryan Butler of Butler

Beausoleil Oysters, Soy-Red Miso Sauce, Egg, Shirodashi, Cabbage, Bean Sprouts, and Basil | Chef Trigg Brown of Win Son

Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha | Chef Justin Bazdarich of Speedy Romeo

European Veal Shank, Veal Jus, Tonnato Sauce, Pickled Caper Leaves, and Bonito Flakes | Chef Silvia Barban of LaRina Pastificio & Vino

Black Vinegar Gastrique, Spiced Cashews, Labneh | Chef Trigg Brown of Win Son

Smoked Black-Eyed Peas with Oxtail Panipuri and Parsley | Chef Chris Scott of Butterfunk Kitchen

Leek Ash, Hazelnut Oil, Toasted Hazelnuts | Chef Alex Raij of Saint Julivert Fisherie

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

Pork Belly, Shiitake Mushrooms, Soft-Boiled Eggs, Steamed Rice, Chile Oil | Chef Trigg Brown of Win Son