Cacao Rum, Cold Brew Liqueur, Thai Tea Concentrate, Toasted Coconut | Bartender Channing Centeno of Bonnie's

Sweet Corn, Andouille Sausage, Peppers, Red Onion, Sherry Vinegar, Parsley | Cedric Harden

Fennel, Orange Bitters, Calabrian Chile Relish, Castelvetrano Olives | Brittanny Anderson of Brenner Pass

Muscat Grape Brandy, Hemp-Infused Vodka, Dry Vermouth, Awamori, Almond, Jasmine Spritz | Marguerite Regan and Christian Suzuki of Wildhawk

Australian Lamb, Tomato Sauce, Maftoul, Parsley, Mom's Jasmine Rice | Chef Samir Mogannam of Beit Rima

Crispy Chickpeas, Pickled Eggplant, Smoked Sherry Vinegar | Chef Daniel Evers of Itria

Five-Spice, Pickled Daikon, Jalapeño, Basil | Chef Alan Hsu of Pomet

Cured Giblets, Rabbit Gravy, Spring Onions | Chef Geoff Davis of Burdell

Shiso-infused Gin, Watermelon Syrup, Ale Genepy, Lime, Lavender Bitters | Bartender Shawn Lickliter of Republique

Pandan Bourbon, Rau Ram Rum, Cashew Syrup, Pineapple, Lime | Bartender William Cao of The Progress

Mushroom, Blistered Cranberries, Pepitas, Couscous | Chef Rasika Venkatesa of Mourad

Pepperpot | Chef Nina Compton of Compère Lapin

Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime | Chef Daniel Lugo of Spanish Diner

Angostura Bitters, Raisin, Citrus, Tarragon | Chef Hugh Acheson of Empire State South and Five & Ten

Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin

Blanco Tequila, Basil Eau-De-Vie, Buzz Button Tincture, Tomato Water, "Not Lime," Pink Peppercorn Syrup | Bartender William Tsui of Viridian

Corn Broth, XO Sauce, Chile Oil, Basil | Chef Seth Stowaway of Osito