Cucumber, Pickled Vegetables, Mayonnaise, Cilantro, Jalapeño, Baguette | Chefs Chad Newton and Grace Ngyuen of East Side Banh Mi

Bourbon, Ramazzotti, Lemon, Lambrusco-Berry Syrup, Angostura Bitters, Smoked Malört Spray | Bartender Abe Vucekovich of The Meadowlark

Sea Bass, Artichokes, Mussel Velouté, Tomato Sofrito, Green Almonds, Olives, Fennel, Basil | Chef Nathan Kim of Obélix

Thai Chile Vinaigrette, Leek Aïoli, Chive Oil, Fresh Herbs | Chefs Adam McFarland and Thomas Rogers of John’s Food and Wine

Hazelnut Praline, Milk Chocolate Mousse, White Chocolate Ganache | Baker Dan Koester of Dan the Baker

Rum Milk Punch, Lime Juice, Pineapple Juice, Honey, Mint-Chartreuse Foam | Bartender Tyler MacLellan of Three Dots and a Dash

Lobster Claw, Sauce Américaine, Citrus, Dried Tomatoes, Fresh Herbs | Chef Austin Adler of Maple & Ash

Tepache, Lemon, Bourbon, Amaro, Smoked Pineapple Eau de Vie, Honey, Angostura Bitters | Bartender Zak McMahon of Lemon

Buttermilk-Fried Walleye, Cabbage-Carrot Slaw, Citrus Vinaigrette, Remoulade, Hoagie Roll | Chef Becky Carson of Ramova Grill

Espresso, Banana Milk, Burnt Honey, Five-Spice | Barista Ty Banks of Drip Collective

Tequila, Sotol, Raicilla, Manzanilla Sherry, Chamomile, Angostura Orange Bitters | Bartender Katie Weismann of Spoke

with Ramp Pesto Cream Cheese | Pastry Chef Chelsea Gerdeman of Bang Bang Pie & Biscuits

Cream Cheese, Smoked Salmon, Red Onion, Dill, Capers, Chicago-Spiced Sourdough Bagel | Baker Hannah Banaszak of Tilly Bagel Shop

Mezcal, Suze, Honey, Grapefruit, Lime, Salted Hibiscus-Grapefruit Foam | Bartender Sammy Faze of Valhalla

Vodka, Rhubarb Cordial, Grapefruit-Cardamom Tea, Amber Vermouth, Italicus, Winter Heath Salt Foam | Bartender Nicole Yarovinsky of Daisies

Goat Cheese, Avocado Coulis, Rosemary Honey, Micro Arugula, Toasted Baguette | Chef James Martin of Bocadillo Market

Niman Ranch Iberian Duroc Pork Belly, Braised Shiitake Mushrooms, Chinese Sausage, Fava Beans, Yuba, White Rice, Tonkotsu Stock, Shio Tare, Sambal, Chile Crisp | Chef Chris Jung of Maxwells Trading

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu