Tequila, Mezcal, Watermelon Syrup, Milkis, Lemon, Lime | Restaurateurs Christina Chae and Zach Rivera of Moonflower

Pecorino Romano PDO, Long Pepper, Egg, Pink Peppercorn | Chef Danielle Duran Zecca of Amiga Amore

Garlic Butter, 'Nduja Vinaigrette, Pecorino Romano PDO | Chef Kevin Maxey of Pendolino

Pecorino Romano PDO Gelato, Peaches, Peach Granita, Peach Honey | Chefs Abram Bissell and Rebecca Isbell of Principe

Pickled Green Tomato, Shallot, Pecorino Romano-Infused Olive Oil, Pecorino Romano Mousse, Pecorino Romano PDO | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Pickled Romano Beans, Hazelnuts, Preserved Lemon, Pecorino Romano PDO | Chef Evan Allumbaugh of Che Fico

Basil Pesto, Stracciatella, Pecorino Romano PDO | Chef Robert Hartman of Saint Theo’s

Rock Crab, King Prawn, Pecorino Romano PDO | Chef Jason Fullilove of Norma

Pecorino Romano PDO, Black Pepper, Eggplant Confit, Marinara, Chile Flake | Chef Peter Klein of Holiday

Ricotta Gnocchi, Truffle Butter, Pecorino Romano PDO, Chives | Chef Matthew Adler of Caruso’s Grocery

Crushed Tomatoes, Garlic, Guanciale, Pecorino Romano PDO | Chef Gerald Addison of Grazie Nonna

Txakoli, Brazilian Lemonade, Brandy, Lemon Juice, Salt | Bartender Maggi Warren of Pompette

St. Louis Pork Ribs, Tomato, Onion, Okra, Hanghang Oil, Scallion | Chef Joe Fontelera of Boonie’s Filipino Restaurant

Butter-Washed Corn Whiskey, Sol Tarasco Charanda Añejo Hongos Rum, Corn Liqueur, Corn Flake Syrup | Bartender Chris Martin of Smyth

Lima Bean-Rice Pilaf, Salsa Verde, Lemon Balm | Chef Lamar Moore of Bronzeville Winery

Braised Turnip Greens, Enoki Barigoule, Pickled Turnips, Crispy Chicken Skin | Chef Bradyn Kawcak of Atelier

Olive Aïoli and Brown Butter Breadcrumbs | Chefs Aaron Patten and Katie Wasielewski of Pompette

Fried Tofu, Sisig Sauce, Bell Peppers, Scallion, White Rice | Chef Melvin Reyes of Mano Modern Cafe