Blueberry-Washed Bourbon, Milk Clarification, Candied Maple Bacon, Blueberry Caivar | Bartender Gabe Valladares of CookHouse

Polenta, Puttanesca, Toasted Pistachios, Parsley | Chef Brian Lavin of Costiera

Roasted Peaches, Peach Ganache, Brown Butter Streusel, Powdered Sugar | Bakers Amber Croom and Yassmeen Haskins Beye Beignets

Candied Pears, Candied Chestnuts, Almond Chocolate, Vanilla, Tonka Beans, Chestnut Glaze | Bakers Manuel Sanchez and Dane Thibodeaux of Sacré Sucré

Mezcal, Spiced Pear Liqueur, Honey, Malort, Liqueur de Roquefort, Amontillado Sherry, Black Peppercorn Tincture | Bartender Andre Levon of Clavel

Banana-Infused Blanco Tequila, Crème de Banane, Lime, Honey, Dram, Yuzu, Nutmeg, Bee Pollen, Chamomile Salt | Restaurateur Lane Harlan of The Coral Wig

Crab Dip, Spiced Apple Butter, Scallions, Chives | Chef Robbie Tutlewski of Little Donna's

Fig-Infused Bourbon, Amaro Nonino Quintessentia, Aperol, Lemon | Bartender Sam White of Costiera

Espresso, Half-and-Half, Nielsen-Massey Vanilla Syrup | Roaster Kris Fulton of Sophomore Coffee

Chef Kiko Fejarang of The Duchess

Blanco Tequila, Red Rice Sake, Lemongrass Shochu, Lemon | Bartender Jake Tarr of Oh, Darling!

Citrus, Pine Nuts, Chermoula, Sheep's Milk Ricotta, House Crackers | Chefs Rick Cook and Tyes Cook of Manifest Bread

Compressed Apple, Grape Ice, Fennel, Radish, Nasturtium | Chef Bryan Voltaggio of VOLT