Chef Brandon Olson of King BBQ

Jasmine Rice, Ham, Crab, Peas, Corn, Curry Aïoli, Fresh Herbs, Tempura Crunch | Chef Shuai Wang of Jackrabbit Philly

Fino Sherry, Clarified Lime Juice, Soursop Ice Cream | Bartender Christian Favier of The Ordinary

Cold Brew, Lemonade, Lime, Coconut, Orange Zest, Cinnamon | Roaster Zach McCutchen of Prophet Coffee

Vodka, Skinos Mastiha Liqueur, Lime Cordial, Blueberry Liqueur, Prosecco | Bartender Saquan Jenkins of Coterie

Marinated Hanger Steak, Suya Spice, Sliced Chiles | Chef Bintou N’daw of Bintü Atelier

Impossible™ Ground Beef, Bell Peppers, Carrots, Potatoes, Banana Ketchup, Eel Sauce, Little Gem Lettuce, Chile Crunch, Fresh Herbs | Chef Nikko Cagalanan of Kultura

Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Carolina Gold Rice, Kimchi Purée, Crab Sauce, Seed Mix, Crispy Kale | Chef Zach Kimmel of Tippling House

Green Sauce, Garlic Sauce, Sweet Plantains, Queso de Freír, Mayonnaise-Ketchup, Kaiser Roll | Chef Mario Torres of Caribo Flip

Green Garlic Luganega, Hot Honey Agrodolce, Radicchio Marmalade, Onion Sprouts, Fried Rosemary | Chef Nick Dugan of Sorelle

Hush Puppies, Chinese Hot Mustard, Hot Honey, Tempura Crunch, Scallions, Togarashi | Chefs Brandon Olson and Shuai Wang of King BBQ

Piquillo Peppers, Olive Oil, Chives, Brioche | Chef Juan Cassalett of Malagón

Lumina Lamb, Roasted Yukon Gold Potatoes, Rosemary, Chile Crunch | Chef Nathan Hedlund of Da Toscano Porchetta Shop

Grilled Bok Choy, Trumpet Mushrooms, Onion Velouté, Carrot-Ginger Purée, Chervil | Chef Jillian Schaffer of FIG

Rhum Agricole Blanc, Honeydew, Midori, Suze, Lime | Bartender Christian Favier of The Ordinary

Sweet Soy, Scallions, Chives, Blue Cheese, Pickled Daikon | Chef Thai Phi of Pink Bellies

Mango, Macadamia Nuts, Coconut Rice Crisp, and Green Chile-Mango Vinaigrette | Chef Greg Garrison of Prohibition