Red Sauce, Cheddar, Mozzarella, Pepperoni | Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys

Whipped Tofu, Fermented Tomato, Fried Shallots, Chile Oil, Black Vinegar, Fish Sauce, Thai Basil | Chef Kevin Tang of Viridian

Milk Bun, Thai Tea Crust, Thai Tea Pastry Cream, Thai Diplomat Cream | Baker Elaine Lau of Sunday Bakeshop

Patty Pan Squash, Nopales, Tomato Salsa Macha, Tomato Water Dashi, Red Pepper Sauce | Chef Felix Santos of Sorrel

Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble | Chef Nico Peña of Octavia

Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint | Chef Alex Seidel of Mercantile Dining & Provisions

Poached Blueberries, Mint Oil, Sesame Tuile | Pastry Chef Harper Zapf of Lord Stanley

Morel Ragù, English Pea Broth, Smashed Potatoes, Rye Crumble, Dill, Pickles | Chef Kristina Liedags Compton of Hilda and Jesse

Tequila Blanco, Cantaloupe Puree, Lemon, Agave, Cantaloupe Cream, Chia Seeds | Bartender Bobby Heugel of Anvil Bar and Refuge

Salt and Herb Crust, Summer Squash, Cherry Tomato Passato, Castelvetrano Olives, Herb Salad, Zucchini Fritters | Chef Nick Kelly of AltoVino

Nixtamalized Tomato, Tomato Water, Raspberry Consommé, Tomato-Raspberry Granita, Fennel Flower | Pastry Chef Sophie Hau of Californios

Hibiscus-Infused Mezcal, Chile Liqueur, Tamarind, Lime, Mint | Bartender Luis Ramos of The Treasury

White Bean Purée, Chicken Jus, Peperonata, Castelvetrano Olives | Chef Rachel Orner of Penny Roma

Pita Chips, Early Girl Tomato Sauce, Scrambled Eggs, Zhough, Fancy Sauce, Feta | Chef Mona Leena Michael of Lulu

Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs | Bartender Emily Freeman of Mägo

Compressed Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs | Chef Dustin Falcon of Niku Steakhouse

Ground Pork, Bay Shrimp, English Peas, Spicy Shrimp Paste Relish | Chef Meghan Clark of Nari | San Francisco

Lemon, Orange, Raspberry-Cinnamon Syrup, Hibiscus Ice Cubes | Bartender Bobby Heugel of Anvil Bar and Refuge