Mozzarella di Bufala, Bittersweet Chocolate, Dried Chile, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions

Tomato, Oregano, Garlic, Fresno Chile, Colatura, Marjoram, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions

Pistachio Pistou, Corto Olive Oil, Citrus, Mint | Chef Brittanny Anderson of Brenner Pass

Australian Lamb, Chestnut Purée, Jujube-Lima Bean Stew, Pickled Jujubes, Delicata Squash, Lamb Jus | Rasika Venkatesa of Mourad

Honey, Five-Spice, Cherry, Bellflower Root | Chef Richard Lee of Saison

White Sauce, Niman Ranch Sweet Italian Sausage, Charred Broccoli, Hot Honey | Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys

Cervena Venison Loin, Rutabaga-Wasabi Purée, Chanterelles, Pickled Rutabaga | Brandon Rice of Ernest

Maitake Mushrooms, Goat Cheese, Pomegranate-Basil Vinaigrette | Finn Stern of DAYTRIP

Wild Salmon, Spicy Sticky Glaze, Pickled Thai Chile, Tempura Flakes, Fresh Herbs, Lime | David Murphy of Shuggie’s Trash Pie + Natural Wine

Crème Frâiche, Siberian Sturgeon Caviar, Chives | Timothy Malloy of Chezchez

Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee

Cold Brew Coffee, Thai Tea, Coconut Cream | Shawn Lickliter of Republique

Peanut Romesco, Peanut Gremolata, Smoked Salt, Microgreens | Chris Hamm of Sylvain

Poached Rhubarb, Rice Meringue, Plum Jus, Pink Peppercorn Crumble | Michelle Fried of Sons & Daughters

Chocolate Crémeux, Cacao Nib Crumble, Olive Oil Foam | Genie Kwon of Kasama

Casey Wentworth of Automat

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

Black Currant Ribena, Honey, Lemon | Channing Centeno of Bonnie's