Lone Mountain Wagyu, Onion, Cheese, and Honey-Milk Bread Bun | Chef Daniel Son of Katsu Sando

Scallion, Basil, Egg, Cheese, Chile, Garlic, and Soy | Chef Vivian Ku of Joy

Eggs, Tortilla Strips, Onion, Cheddar, Brisket, Pico de Gallo, and Avocado | Restaurateur Briana Valdez of HomeState

Fried Eggplant, Hard-Boiled Egg, Israeli Salad, Fries, Tahini, and Sourdough Pita | Chefs Or Amsalam and Alexander Phaneuf of Hasiba

Korean Bouillabaisse, Shrimp, Mussels, Egg Noodles, and Chrysanthemum | Chef Kyungbin Min of Hanchic

Fava Beans, Olive Oil, Shallots, and Mint | Chef John Sundstrom of Lark

Pink Salt, Sugar, Fennel Seeds, Black Pepper, Garlic, and Chianti | Chef Teresa Cabansag of Gwen

Laura Chenel Goat Cheese, Fava Beans, Sunchokes, Green Garlic, and Celery | Chef Bonnie Morales of Kachka

Puff Pastry, Whipped Cream Cheese, and Guava Marmalade | Chef Arturo Enciso of Gusto Bread

Laura Chenel Goat Cheese, Lemon, Beurre Monte, Fresh Herbs, Pine Nuts | Chef Juan Rendon of Gwen

Serrano Chile, Chives, Frites, and Lemon | Chef Ari Kolender of Found Oyster

Laura Chenel Goat Cheese, Artichoke Hearts, Mint, Spring Onion, Salsa di Noci, and Walnut Brown Butter | Chef Ryan Pollnow of Flour + Water

Koji Marinade, Salsa Macha, Chicken Salt, and Lemon | Chef Spencer Bezaire of Eszett

Red Sauce, Spring Onion, Smoked Fresno, and Tarragon | Chef Brandon Pettit of Delancey

Brown Butter, Chicatana Salsa Macha, and Xnipec | Chef Chuy Cervantes of Damian

Laura Chenel Goat Cheese, Parmesan, Mozzarella, Swiss Chard, and Red Onions | Chef Tracey Harada of Love & Salt

Mezcal, Green Chartreuse, Spiced Vermouth, Celery, Vanilla, and Citrus Bitters | Chef Linda Dennison of Topolobampo

Potato-Crusted Laura Chenel Goat Cheese, Hazelnut Breadcrumbs | Chef Neal Fraser of Redbird