Artichoke Barigoule, Pickled Sweet Potato, Oyster Mushroom, and Crucolo | Chef Charlie Foster of Woods Hill Pier 4

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

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

Butternut Squash, Beets, Carrots, Kale, Pistachios, Pumpkin Seeds, and Swiss Chard | Chef Francis Mallman of Patagonia Sur

Hoisin, Pickled Mustard Greens, Crispy Garlic | Chefs Judy Ni and Andy Tessier of bāo• logy

Radishes, Burnt Coconut Crema, Honey, Pistachio Dirt, Lemon | Tom Cunanan of Bad Saint

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

Smoked Red Bell Peppers, Pickled Peruvian Peppers, Ají Amarillo Pachikay Sauce, Fried Rice Noodles, Garlic Chips
| Chef Jesus Delgado of Tanta

Savoy Cabbage, Porcini Bolognese, Parmigiano-Reggiano, Aged Balsamic Vinegar | Chef Sarah Grueneberg of Monteverde

Chipotle Crema, Chihuahua Cheese, Gouda, Cheddar, Potato Spice, Potato Skins | Chef Rick Ortiz of Antique Taco

Fresh Yuba, Guajillo-Tomato Salsa, Lime Juice, Cilantro, Corn Tortillas | Chef Julie Warpinski of Big Star

Black Orange-Garlic Purée, Salsa Verde, Yellow Bolita Corn Tortilla | Chef Page Pressley of Emmer and Rye