Gin, Le Verger Liqueur, Mt Rigi Aperitif, Bordiga Liqueur, Honey- Lavender Syrup | Bartender Conrad Helms of Lazy Betty

Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds | Chef Lino Yi of TKO

Black Pearl Oyster Mushrooms, Parmesan, Arugula | Chef Michael Staniewicz of Wrecking Bar Brewpub

Tres Generaciones Plata Tequila, Pineapple, Lime, Green Chartreuse, Passion Fruit Liqueur, Mint | Bartender Baylee Hopings of Carmel

Avocado, Santa Barbara Uni, Radish, Charred Serrano Mayonnaise, Yuzu Olive Oil | Chef Santiago Gomez of Palo Santo

Strawberry Jam and Vanilla-Strawberry Glaze | Baker Alejandra Luaces of Hell Yeah Gluten Free

Red Pea Mapo Sauce, Zhug, Turnip, Ají Chiles, Mushroom Ras el Hanout | Chef Jarrett Stieber of Little Bear

Fried Chicken Thigh, Honey-Garlic Glaze, Sesame Cabbage Slaw, Smoky Lime Mayonnaise, Pickles, Sesame Seeds | Chef William Silbernagel of How Crispy Express

Mushroom Consommé, Soy Sauce, Sherry Vinegar, Mushroom Ketchup, Hazelnut, Nitro Parsley | Chef Freddy Money of Atlas

Maple-Sherry Gastrique, Pistachios, Horseradish, Rye Melba Croutons, Blue Cheese Dressing | Chef Jonathan Novak of Tiny Lou’s

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

Navy Strength Gin, Watermelon, Aperol, Lime, and Mineral Water | Bartender Miles McQuarrie of Kimball House

Mango, Korean Pear, Tahini, Lime, Mint, and Cilantro | Chef Parnass Savang of Talat Market

Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South

Green Coriander Praline Cream, and Brown Butter Ice Cream | Pastry Chef Christian Castillo of Atlas Buckhead

Crispy Iberian Pork, Dungeness Crab, and Kikkoman Szechuan Sauce | Chef Ford Fry of Rocket Farm Restaurants

Pastry Chef Jennifer Yee of Resurgens Hospitality

Dark Chocolate, Muscadine, Cashew Mousse, Passion Fruit | Chef Joey Ward of Gunshow