Soy Sauce, Mirin, Katsuobushi, Sesame Oil, Toasted Panko, Chives, Bottarga | Chefs Jeffrey Kim and Matthew Lee of Nudibranch

Jamaican Rum, Ancho Chile-Ginger Shrub, Butternut Squash, Dark Karo Syrup, Green Chile Bitters, Nutmeg | Bartender Katie Kennedy of Contento

White Pullman Bread, Mozzarella, White Wine, Tomato Sauce, Lemon, Anchovy, Parsley | Chef Sal Lamboglia of Cafe Spaghetti

Spinach, Beef Bolognese, Béchamel Sauce, Parmesan, Nutmeg | Chef Rafiq Salim of Rolo’s

Paprika, Black Pepper, Harissa, Calabrian Chile, Red Wine | Charcutier Marcelo Argueta of Cochonneries

Sake Vermouth, St. Agrestis Paradiso Aperitivo, Espelette Chile Liqueur, Japanese Bitters | Javelle Taft of Death & Co.

Dark Soy Caramel, Pineapple Jam, Green Cabbage Slaw, Brioche Bun | Chefs Maya Ferrente and Eric Huang of Pecking House

Reposado Tequila, Red Bell Pepper, Mezcal, Lemon, Apricot Liqueur, Calabrian Chile, Agave, Balsamic Vinegar | Bartender Matt Chavez of Ci Siamo

Butter Chicken Hollandaise, Schmaltz Potatoes, Braised Collard Greens, Fenugreek Roti | Chef Jackie Carnesi of Nura

Chowder Sauce, Leeks, Hazelnuts, Parsley Crust | Chefs Michael Balboni and William Navec of Le Pavillon

Green Chile Vodka, Vetiver Cordial, Cachaça, Strega, Carrot, Lime, Yuzu, Parsley | Bartender Sam Brooks of Please Don’t Tell

Hot Honey Cornbread | Pastry Chef Sumaiya Bangee of King Street Baking Company

Pounded Yam, Okra Broth, Iru, Obe Ata | Chef Ayo Balogun of Department of Culture

Blanco Tequila, White Port, Melon Aperitif, Elderflower Tonic, Cucumber Bitters | Bartender Matthew Reysen of Discolo

Coconut Milk Ginataan, Charred Onion Oil, Lemongrass Oil, Honey Patis, Calamansi-Chile Sorbet | Chef Aaron Escalada of Abacá

Pico de Gallo, Leche de Tigre, Micro Spinach | Chef Michael Diaz de Leon of BRUTØ

Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy | Chef Michael Diaz de Leon of BRUTØ

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo