Crimini Mushrooms, Fennel, Onions, Black Garlic, Focaccia, Fresh Herbs | Chef Dylan Sprenger of La Moule

Dark Rum, Jamaican Rum, Pineapple Liqueur, Pineapple Juice, Coconut Cream, Campari, Lime Juice, Demerara Syrup | Bartender Jason Calvanese of Sousòl

Asian Pear, Parsley Pistou, Balsamic Vinaigrette, Pine Nut Cream, Daikon, Rice Cracker | Chef Tim Artale of Scotch Lodge

Pinto Beans, Oyster Mushrooms, Salsa Frita, Cotjia Cheese | Chef Juan Gomez of Lilia Comedor

Charred Leek Tequila, Lime Juice, Chile Liqueur, Carrot Juice, Cinnamon Syrup | Bartender Monica Amestoy of Tusk

Achiote Adobo Sablefish, Fried Cod Cheeks, Carrot Soubise, Kumquat, Epazote Aïoli, Salsa Cruda | Chef Jose Camarena of Républica

Maker’s Mark Bourbon, Amontillado Sherry, Amaro CioCiaro, D.O.M. Benedictine, Black Lemon Bitters | Bartender Randy Jeffers of Scholar

Goi Slaw, Tartar Sauce, Amrican Cheese, Brioche Buns | Chef Richard Văn Lê of Matta

Genmaicha-Infused Whisky, Toasted Lotus Seed Orgeat, Lemon, Egg White | Bartender Katsumi Manabe of Scotch Lodge

Tequila, Mexican Lager, Chile Syrup, Lime Wheel | Bartender Morgan Schick of Grape Ape

Watermelon, Toasted Hazelnuts, Whipped Chèvre, and Housemade Brioche | Chef John Denison of St. Jack

Green Mango, Squid Jerky, Toasted Coconut, and Chile Flakes | Chef Earl Ninsom of Phuket Cafe

Laura Chenel Goat Cheese, Fava Beans, Sunchokes, Green Garlic, and Celery | Chef Bonnie Morales of Kachka

Kale and Whipped Laura Chenel Goat Cheese | Chef Justin Ramirez of Ava Gene’s

Goat Epigram, Jimmy Nardello Peppers, Olives, Kaldereta Jus | Chef Carlo Lamagna of Magna

Italian Tomatoes, Smoked Onions, Garlic, Hot Sauce, Lemon Oil | Chef Naomi Pomeroy of Beast

Pomegranate Syrup and Frozen White Chocolate | Chef Vince Nguyen of Berlu

Ovaltine-Braised Pork Hocks, Coca-Cola, Chile-Vinegar Paste, Jasmine Rice, Chinese Broccoli, Hard-Boiled Eggs, Cilantro | Chef Nong Poonsukwattana of Nong's Khao Man Gai