Charcoal-Roasted Yam and Spiced Nuts | Chef Jonny Rhodes of Indigo

Confit Duck Legs, Delicata Squash, Glazed Cranberry, and Duck Jus | Chef Mike Reilly of The NoMad

Rhum JM Agricole Blanc, Ancho Reyes Verde, Cane Sugar Syrup, and Celery Shrub | Bartender Shannon Ponche of Leyenda

Cuttlefish Ink-Cherry Pepper Fusilli and Sauce Amatriciana | Chefs Eric & Mark Plescha of Charcoal BYOB

Seasonal Greens, Cumin, Garlic, Ginger, Onion, Coriander, and Garam Masala | Chef Chintan Pandya of Adda

Pumpkin Leaves, Tomato, Onion, Garlic, Chile, Maggi Seasoning, Fufu, and Parsley | Chef Kwame Onwuachi of Kith/Kin

Beef Sirloin, Chicken, Spices, Plum Tomatoes, Scallions, Cilantro, and Lime | Chef Shola Olunloyo of Studio Kitchen

Salmon Tartare, Salsa Huancaína, Beet Causa, Avocado Aïoli, Osetra Caviar, and Edible Flowers | Chef Diego Oka of La Mar by Gaston Acurio

Yeast Butter, Black Truffle Butter, Orange Zest, American Grana, Black Truffle, and Chives | Chef Noah Sandoval of Oriole

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

Pastry Chef Danielle Spencer of Win Son Bakery

Mixed Greens, Squash, Preserved Fruit, Pickled Onions, Gruyère, Shallot-Mustard Vinaigrette, and Pumpkin Seeds | Chef Brian Ahern of Boeufhaus

European Veal, Black Truffle Gribiche, and Potato Chips | Chef Heather Pelletier of Chumley's

Charred Plum Tomato, Avocado, Jalapeño, and Herbs | Pitmaster John Stage of Dinosaur Bar-B-Que

Grilled Branzino, Curry Pasta, Coconut, Fish Sauce, and Banana Leaf | Chef Ohm Suansilphong of Fish Cheeks

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

Cured Hiramasa Kingfish, Bird's Eye Chiles, Shallots, Lemongrass, Lime and Mint | Chef David Thompson of Long Chim

Concord Grape Sorbet, Cake Croutons, and Olive Relish | Pastry Chef Abby Swain of Temple Court