Beef-Pancetta-Prosciutto-Salami Ragù, Bitter Greens, Parmigiano Reggiano | Chef Jake Stevens of Leeward

Beef Patty, Burger Salt, Onion Jam, American Cheese, Mayonnaise, Lettuce, Patty Sauce | Chef Brandon Teachout of There, There

Beet Dressing, Cured Yolk, Pickled Jalapeños, Cilantro | Chef Luke Mersfelder of Bywater

Meyer Lemon Curd, Graham Cracker Crust, Salted Coriander Whipped Cream, Sea Salt | Baker Jessica Rattey of Bread & Friends

Scrambled Eggs, Roasted Red Peppers, Genoa Salami, Provolone, Arugula, Pepperoncini Mayonnaise | Chef Josh Sobel of Ramona’s

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

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

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

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

Spaghetti Squash, Pumpkin Seed Vinaigrette, Burnt Pumpkin Seeds, Lime, Parsley Powder, Squash Powder | Chef Eric Brown of Thick Neck