Mezcal, Yellow Chartreuse, Jalapeño Aperol, Lime, Thym Liqueur, Red Bell Pepper | Bartender Shannon Brandon of Jewel of the South

Persillade, Butter, Black Pepper, Whole Wheat Sourdough | Chef Kelley Schmidt of Miss River

Citrus Chile Butter, Grana Padano, Breadcrumbs, Lemon, Parsley | Chef Marcus Jacobs of Seafood Sally's

Strawberry and Blood Orange Sherbet, Basil Seed Gel, Rose Jellies, Peppercorn Almonds, Falooda Sev | Pastry Chef Sarah Cotton

Fried Chicken Wings, Kashmiri Chile and Yogurt Sauce, Cilantro | Chef Manish Patel of Tava Indian Kitchen

Pickled Watermelon Radish and Prune Jollop | Chef Philip Whitmarsh of Jewel of the South

Hot Dog, Paratha Roti, Spicy Mustard, MSG Mayo, Cilantro, White Onion, Furikake | Chefs Nathan Barfield and Phil Cenac of Turkey and the Wolf

Slivovitz, Oloroso Sherry, Dark Crème de Cacao, Citric Acid, Luxardo Maraschino Cherry, Salt | Bartender Colin Bugbee of Cure

Roasted North Carolina Sweetpotato, Miso, Pumpkin Spice, Poblano Whipped Cream | Pastry Chef Kaitlin Guerin of Lagniappe Baking

Bonanto Aperitivo, Mezcal, Lemon, Lime, Orgeat, Soda Water | Bartender Anna Giordano of Anna’s

Mexican Crema, Caramel, Sea Salt | Chef Alfredo Nogueira of Cane and Table

Grilled Cervena Venison, Pepperoncini, Broccoli-Artichoke Spoonbread, Italian Bread | Chef Susan Spicer of Rosedale

Cypress Grove Humboldt Fog Goat Cheese, Pistachio Purée, Brown Butter Pistachio Crumble | Chef Chris Hamm of Sylvain

Achiote Marinated Chicken Thigh, Griddled Chihuahua Cheese, Beans, Guacamole, Salsa Verde | Restaurateur Brett Jones of Barracuda

Sipsmith Gin, Génépy, Strawberry and Basil Shrub, Lemon, Fresh Strawberry, Fruit Leather | Bartender Will Lester of Dovetail Bar

Guineafowl, Fennel-Lovage Sauce, Porcini Mushroom, Balsamic Vinegar | Chefs Blake Aguillard and Trey Smith of Saint-Germain

Ramen Noodles, Ground Beef, Tasso Ham, Pickled Trinity, Sweet Bell Pepper, Poached Egg, Nori Flakes, Scallion | Chef Nate Nguyen of Union Ramen

Yellowfin Tuna, Pineapple Nước Chấm, Daikon, Fresh Herbs, Shrimp Chips | Chefs Jordan Herndon and Amarys Koenig-Herndon of Palm&Pine