Carnaroli Rice, Tomato Sauce, Parmigiano Reggiano, Stracciatella, Basil Cream, Dehydrated Tomato, Burnt Caper Powder | Chef Mattia Agazzi of Gucci Osteria da Massimo Bottura

Pink Lady Apple Kimchi, Grilled Broccolini, Strawberry Gochujang Vinaigrette, Pickled Radish | Chef Alisa Vannah of Mr. T

Garlic, White Wine, Lemon, Capers, Parsley, Veal Jus | Chef Sathia Sun of Donna’s

Cognac Granita, Spiced Apple Compote, Apple Cider Shards, Mint Purée, Vanilla Bean Powder, Purple Oxalis | Pastry Chef Mac Daniel Dimla of Providence

Tequila, Pulque, Sake, Granada Vallet, Squirt Cordial, Grapefruit Spray | Bartender Max Reis of Mírate

Pink Chicories, Persimmons, Pink Mole, Smoked Beet Vinaigrette, Puffed Rice | Chefs Elizabeth Heitner and Nestor Silva of Malli

Cascara-Infused Rum, Grapefruit, Amaro Sfumato, Black Sesame Syrup, Lime, Cassis, Candied Cascara | Bartender Gianna Johns of Baby Gee

Gin, Empirical Symphony 6, Bitter Blueberry Cordial, Mezcal, Sherry, Fermented Honey, Elderflower Liqueur | Bartender Ramsey Musk of Accomplice Bar

Mushroom Broth, Braised Mushrooms, Pecorino Romano PDO, Olive Oil | Chef Matthew Schaler of Birdie G’s

Milk Bun, Thai Tea Crust, Thai Tea Pastry Cream, Thai Diplomat Cream | Baker Elaine Lau of Sunday Bakeshop

Patty Pan Squash, Nopales, Tomato Salsa Macha, Tomato Water Dashi, Red Pepper Sauce | Chef Felix Santos of Sorrel

Pita Chips, Early Girl Tomato Sauce, Scrambled Eggs, Zhough, Fancy Sauce, Feta | Chef Mona Leena Michael of Lulu

Potato-Crusted Laura Chenel Goat Cheese, Hazelnut Breadcrumbs | Chef Neal Fraser of Redbird

Chive Oil, Lemon Juice, Fermented Soybean Dip | Chefs Katiana Hong and Christopher Kostow of The Charter Oak

Chefs Katiana Hong and Christopher Kostow of The Charter Oak

Béchamel, Salsify Purée, Chimichurri, Parmigiano-Reggiano | Chef Evan Allumbaugh of Che Fico

Mezcal, Mango, Lime, Apricot, Campari, Chile-Tajin Rim | Bartender Yael Vengroff of The Spare Room

White Chocolate Mousse, Raspberry, Lime | Pastry Chef Kriss Harvey of The Bazaar by José Andrés