Bacon, Portuguese Sausage, Spam, Hondashi, Oyster Sauce, Peas, and Fried Garlic Chips | Chef Sheldon Simeon of Lineage

Kurobuta Pork, Maitake Mushrooms, Yuzu Kosho Aïoli, and Sesame Potato Bun | Chef John Sundstrom of Lark

Tofu Misozuke, Cucumber Kasuzuke, Sanbaizu Gelée, and Umeboshi | Chef JT Vuong of Rule of Thirds

Mushroom Omelet, Sausage Gravy, Chopped Bacon, Scallions, Steamed Rice, and Pickled Red Ginger | Chef Sam Kang of Bar Wayō

Crispy Iberian Pork, Dungeness Crab, and Kikkoman Szechuan Sauce | Chef Ford Fry of Rocket Farm Restaurants

Chinese Sausage, Egg Crêpe, and Chile Duck Sauce | Chef Julie Cole of Nom Wah

Braised Beef, Crab Fat Sauce, Bell Peppers, Fish Sauce, and Scallions | Chef Alvin Cailan of The Usual

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

Preserved Ramp Vinaigrette, Cara Cara Orange, Shiso, Trout Roe | Chef Alexander Yoon of Little Fish

Eggplant, Fried Red Onion, Vegan Pho Sauce, Sriracha, Avocado, Fresh Herbs | Restaurateur Matt Cahn of Middle Child

Rice Noodles, Ghost Chicken, Spicy Soy, Cucumber, Ponzu, Pickled Tomato, Crispy Shallots | Chef Simone Tong of Little Tong Noodle Shop

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

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

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

Dungeness Crab, Baby Bok Choy, Soy Tea, Pickled Ginger, Cilantro, Nori Powder | Chefs Seif Chirchi and Rachel Yang of Revelry

Bone Marrow Suman, Sticky Rice, Citrus Microgreens, Banana Leaf | Chef Carlo Lamagna of Magna