Bakers Christian Julien and Oscar Lastra of Façade

Moruno-Spiced Roast Chicken, Green Mango, Smoked Gouda, Koji- Roasted Potato, Hoja Santa Oil | Chefs Maria Teresa Gallina and Nicolas Martinez of Recoveco

Mezcal, Lillet Blanc, Suze, Pineapple Liqueur, Passion Fruit Syrup, Grapefruit Peel | Bartender Izzy Tulloch of Milady’s

Koshihikari Rice, Nori Hollandaise, Pickled Kombu | Chef Jonathan Culbert of Manhatta

Chevre Cheesecake, Lemon-Poppyseed Crumble, Lemon Curd, Pea Shoots | Pastry Chef Sofia Schlieben of JF Restaurants

Egg Noodles, Garlic Oil, Watermelon Radish, Fresh Herbs, Lime | Chef Tam Pham of Tâm Tâm

Mamey, TCHO White Chocolate Ganache, Almond-Anise Crumble, Passion Fruit Gel | Pastry Chef Ana De Sa Martins of Stubborn Seed

Brandy, Prosecco, Cantaloupe Syrup, Egg White, Lemon, Bitters | Bartender Kassidy Scholl of Ask For Janice

Soy Milk Ice Cream, Roasted Kinako Cookie, Soy Sauce Caramel | Pastry Chef Janice Sung of Figure Eight

Charred Corn, Wax Beans, Green Beans, Womachego Cheese, Grana Padano, Corn Mayonnaise, Lime Vinaigrette, Fresh Herbs, Spiced Sunflower Seeds | Chef Caitlin Giamario of Greywind

Churrasco Steak, Cilantro Aïoli, Corn-Ají Amarillo Cream, Caramelized Onions, Chimichurri, Potato Sticks, Cantabrian Loaf | Chef Estefania Andrade of Trippy Kitchen

Cavatappi, Cheddar, Mozzarella, Pepper Jack, Jerk Chicken Thighs, Green Seasoning | Chef Wayne Sharpe of Jrk!

Strawberry-Infused Tequila, Grapefruit-Rose-Infused Vodka, Lillet Rose, Grapefruit Oleo Saccharum, Chile Pepper Liqueur, Rose Syrup, Lemon-Lime Acid, Peppercorn Tincture, Soda Water | Bartender Ryan Sullivan of Overstory

Refried Beans, Mole Xiqueno, Corn Tortillas | Chef Karla Hoyos of Tacotmia

Tomme Foam, Pickled Ají Dulce, Black Mustard Seed-Curry Oil, Fried Curry Leaves | Chefs Evan Burgess and Osmel Gonzalez of EntreNos

Wahoo, Scallops, Red Onions, Rocoto Leche de Tigre, Choclo, Corn Nuts, Burnt Oil, Cilantro | Chefs Javier Cussato and Carmen Ibarra of Atomica

Cuttlefish Ragù, Smoked Potato Soubise, Grilled Scallions, Garlic Chive Oil, Moscato Mustard Seeds | Chef Juan Camilo Liscano of Palma

Rum, Whiskey, Lemon Sherbet, Pineapple, Campari, Nutmeg | Bartender Patty Dennison of Grand Army Bar