Gremolata, Thyme, Fresh Origins Mint Pineapple Tops | Chef Alex Ursprung of Press Club Grill

Bimini Gin, Campari, Aperol, Sweet Vermouth, Coconut Oil, Pineapple | Bartender Arvid Brown of Room for Improvement

Seaweed Chimichurri, Sweet Soy, Micro Wasabi | Chef JT Vuong of Rule of Thirds

Orchard Fruit-Infused Gin, Dry Vermouth, Fino Sherry, Tonic Syrup | Bartender Britt Simons of The Eddy

Pepperoni-Infused Gin, Sweet Vermouth, Campari | Bartender Jesse Hedberg of Pizza Marvin

Carrot Miso, Chile, Herbs, Pantaleo Sarda | Chef Billy Hager of Helm Oyster Bar

Industrious Spirit Company Ostreida Oyster Vodka, Miso-Apple Shrub, Soda Water, Rosemary | Bartender Parker Luthman

Moorish Spices, Date-Fish Sauce Teriyaki, Coriander | Chef Josh Elliot of QP Tapas

Seared Octopus and Garlic Oil | Chef Joaquin Meza of Dolores

Chef Graeme Miller of BenReuben’s Knishery

Sotol, Basil Eau de Vie, Salted Pea Syrup, Blanc Vermouth, Club Soda | Bartender Britt Simons of The Eddy

Shallot Sauce, Chile, Onions, Garlic, White Wine, Sourdough Bread | Chef Chris Wilcox of Judy Gibson

Wild Mushrooms, Begonia Gremolata, Charred Kale, Poached Egg, Parmigiano-Reggiano | Chef Akino West of Rosie’s

Crab, Crab Custard, Micro Sage | Chef Akino West of Rosie’s

Giardiniera, Lemon Aïoli, Salsa Verde, Squid Ink Pane Francese | Chefs Chris Ericsen and Aurelia Galimberti of Sorbu Paninoteca

Purple Clams, Green Garlic, Calabrian Chile Oil, Lemon, Potato Crumbs | Chef Taylor Manning of Cafe Olli

Bone Marrow Caramel, Crema Mexicana Ice Cream, Mezcal-Soaked Apples, Chamoy | Pastry Chef Gabriella Martinez of Sweet Creature

Spiced Black Eyed Peas, Onion, Tomato, Toasted Bread | Chef Fatou Ouattara of Akadi