Roasted North Carolina Sweetpotato, Heirloom Grain Noodles, and Fresh Herbs | Chef Taylor Stark of The Wolf's Tailor

Cervena Venison, Pear Chutney, Green Tomato Relish, Mustard, Pickled Cabbage, Crispy Garlic Chips | Chef Charlie Brooks of Sunday Vinyl

Walnut Caramel, Baharat, and Cream Cheese Crémeux | Pastry Chef Liliana Myers of Safta

Fried Beef Patty, American Cheese, “Sawse,” Pickles, and Potato Bun | Chef Adam Branz of Split Lip, an Eat Place

Chef Tajahi Cooke of Freedom Street Social

Tequila, Raspberry Eau De Vie, Calpico, and Lime | Bartender Alex Jump of Death & Co.

Lacto Fermented Hot Sauce, Umami Aioli, Carrot Pickles, Caviar, Black Truffle, and Katsuobushi | Chef Michael Diaz de Leon of BRUTØ

White Corn, Crema, Lime, Charred Tortilla Aïoli, Cotija, Morita Chile Powder, and Serrano | Chef Manuel Barella Lopez of Bellota

Navy Strength Gin, Watermelon, Aperol, Lime, and Mineral Water | Bartender Miles McQuarrie of Kimball House

Burrata, Toasted Almonds, Italian Vinaigrette, and Basil | Chef Fiore Tedesco of L’Oca D’Oro

Watermelon, Toasted Hazelnuts, Whipped Chèvre, and Housemade Brioche | Chef John Denison of St. Jack

Heirloom Tomatoes, Watermelon Leche de Tigre, Red Onion, Cucumber, and Feta | Chef Douglas Rankin of Bar Restaurant

Salsa Matcha, Pickled Watermelon Rind, and Crushed Peanuts | Chef Bobo Catoe of Alewife

White Rhum Agricole, Amontillado Sherry, Watermelon, Jalapeño, and Lemon | Bartender Leanne Favre of Leyenda

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Leche de Tigre, Swordfish Lardo, Scallop Garum, and Meyer Lemon | Chef Neil Zabriskie of Regards

Marinara Sauce and Calabrian Chiles | Chef Domenick Gianfrancesco of Carmenta's

Asiago PDO Fonduta, Ramp Pesto, Speck | Chef Al Di Meglio of Barano