Lumina Lamb Shoulder, Steak Sauce Chutney, Smoked Lamb Fat, Lamb Jelly, Parsley, Breadcrumbs | Chef Chris Cote of Ruthie’s

Maitake Mushrooms, Leeks, Black Beans, Tartufata, Epazote, Frisée, Queso Fresco | Chef Luna Contreras of Chelo

Lumina Lamb, Green Olive Salsa Verde, Lemon | Chef Rafiq Salim of Rolo's

Lumina Lamb Ribs, Fish Sauce Caramel, Jasmine Rice, Cucumber, Herbs | Chef Paul Donnelly of The Tyger

Black Pepper Béchamel, Littleneck Clams, New Potatoes, Mozzarella, Pecorino Romano, Herb Salad | Chef Robert Andreozzi of Pizza Marvin

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