Wild Alaskan Scallops, Patijus, Green Sili, Chives, and Ginger | Chef Aaron Verzosa of Archipelago

House Cheese, Honey-Beer Syrup, Melon, Cherry Tomatoes, and Toasted Pumpkin Seeds | Chef Jaimon Westing of No Anchor

Achiote Braised Pork Shoulder, Habanero Salsa, Pickled Red Onion | Chef Ricardo Valdes of El Xolo

Kombu, Pea Shoot, Watermelon Radish, Carrot Purée, Pickled Carrots, and Smoked Peanuts | Chef Maximillian Petty of Eden Hill Restaurant

Squid Ink Noodles, Fried Squid, Tomatoes, Onion, Garlic, Chicharron, Smoked Fish | Chef Melissa Miranda of Musang

Capers, Yogurt Vinaigrette, Salmon Roe, and Black Pepper | Chef Nicole Matson of How To Cook A Wolf

Dashi, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba | Chef Mutsuko Soma of Kamonegi