Lone Mountain Wagyu, Togarashi Onion, and Black Garlic Ponzu | Chef Max MacKissock of A5 Steakhouse

Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, and Red Wine Jus | Chef Matt McCallister of Homewood

Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi

Erbazzone, Hazelnut Cream, and Sunchokes | Chefs Michael Lombardi and Kevin O'Donnell of SRV

Kombu, Pea Shoot, Watermelon Radish, Carrot Purée, Pickled Carrots, and Smoked Peanuts | Chef Maximillian Petty of Eden Hill Restaurant

Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti

Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird

Pear, Uni, Shallot, Wasabi, and Togarashi | Chef Adam Tortosa of Robin

Lone Mountain Wagyu Steak, Red Curry Jasmine Rice Cakes, Fish Sauce, Lime, Fresh Herbs | Chef Tyler Akin of Stock Restaurants

Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha | Chef Matt Conroy of Oxomoco

Miso-Aged Ribeye, Brown Rice Risotto, Lime Kosho, Oyster Mayonnaise, Sansho Butter, Sliced Garlic, Shiso | Restaurateur Chad Carey of Empty Stomach Group

Wagyu Patty, Arugula, House Vinaigrette, Blue Cheese, Buttermilk-Dill Dressing, Potato Roll | Chef Joe Isidori of Black Tap

Ancho-Rubbed Wagyu, Gruyere, Arugula, Horsey Sauce, Ciabatta | Chef Steven Redzikowski of Acorn