Puttanesca, Onion, Parsley, Orange Zest | Koji Yokoyama of The Anchovy Bar

Sweetpotato Velouté, Baby Leek, Compressed Celery, Sweetpotato Bread | Serena Chow Fisher and David Fisher of Marlena

Green Mango-Chiltepín Salsa, Manilla Mango, Pickled Onion | Chef Emilie Van Dyke of Californios

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

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

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

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

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

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

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