Marinated Tempeh, Sauerkraut, Vegan Cheese, Vegan 1000 Island Dressing, Rye Bread | Restaurateur Jenny Nugyen of The Sports Bra

Birch-Infused Vodka, Orange-Lemon Cordial, Gammel Dansk, Linie Aquavit, Egg White, Bitters | Bartender Jamie Cecchine of Kachka

Black Tahini-Chile Crisp Bialy | Baker Adam Thompson of Bialy Bird

Bok Choy, Sweet Soy, Dashi, Ramen Noodles, Sesame Oil | Chef Sara Hauman of Tiny Fish Co.

Piperade, Pimenton Oil, Citrus Salt, Espelette Pepper, Lime, Mint | Chef Matt Mayer of Heavenly Creatures

Mozzarella, Lemon Ricotta, Charred Onions, Garlic Oil, Sesame Seeds | Chef Scottie Rivera of Scottie’s Pizza Parlor

Steamed Shrimp, Curry Shrimp Oil, Nam Tok Sauce, Herbs, Fried Shallots | Chef Colin Yoshimoto of Eem

Carrot Aguachile, Preserved Lemon, Fennel Pollen | Chef Spencer Ivankoe of Cafe Rowan

Mascarpone, Stout Caramel, Meringue Lady Fingers, Chocolate Crumble | Pastry Chef Darla Shaffer of Jacqueline

Breakfast Sausage Gravy, Fried Egg, Chives | Chef Taylor Manning and Pastry Chef Siobhan Speirits of Cafe Olli

Mango, Charred Habanero Salsa, Avocado Purée, Yaniqueques | Chef Yun Fuentes of Bolo

Roku Gin, Apple Brandy, Sake, Dimmi, Lime Juice, Apple Cordial, Fennel, Ginger, Bitters | Bartender Collin Nicholas of Fools and Horses

Brown Butter Crab, Fish Sauce, Kombu Gel, Confit Bacon, Chives | Chef Dana Francisco of Canard

German Potato Salad, Rose-Pickled Shallots, Rose Petals, Celery Leaves | Chef Matt Ford of Billy Can Can

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

Pork Secreto, Grilled Mango Salsa, Lime, Cilantro | Chef Jill Vedaa of Salt

Cabbage Slaw, Blue Cheese Dresing, Micro Citrus, Sweet Potato Parker House Bun | Chef Matt Ford of Billy Can Can

Mango Salsa, Avocado, Sea Salt | Chef Nanyo Dominguez of Bésame