Carnaroli Risotto, Pecorino Romano PDO, Country Ham, Basil-Ramp Purée, Roasted Tomato Vinaigrette | Chef Joseph Tiedmann of La Petite Grocery

Curried Watermelon, Compressed Watermelon Rind, Flaky Salt | Chef Nina Compton of BABs

Tomato Sauce, Mozzarella, Parmigiano Reggiano, Pepperoni | Chef Adrian Chelette of Nighthawk Napoletana

Breakfast Sausage, Caramelized Onions, White Cheddar, Fried Egg, Caramelized Onion Bialys | Baker Breanne Kostyk of Flour Moon Bagels

Caramelized Onion Bialy, Shrimp Ravigote, Bibb Lettuce | Baker Breanne Kostyk of Flour Moon Bagels

Basil Watermelon, Watermelon Rind Mostarda, Puffed Watermelon Seeds, Speck-Sourdough Focaccia | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Japanese Cucumber, Avocado, Satsuma, Soy Sauce, Orange Bitters, Shrimp Chips | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine

Popcorn Rice, Ground Pork, Foie Gras, Chicken Livers, Hot Sauce, Scallions | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine

Mango Salsa, Avocado, Sea Salt | Chef Nanyo Dominguez of Bésame

Turnip Purée, Red Wine Sauce, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s

Duck Fat, Almond-Chile Crunch, Cane Syrup, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s

Jamaican Rum, Mango, Almond Milk, Vanilla, Toasted Coconut | Bartender Kirk Estopinal of Cure Co.

Blue Crab, Roasted Eggplant, Szechuan Peppercorn Vinaigrette, Mint, Sesame Seeds | Chef Michael Gulotta of Maypop

Peanut Romesco, Peanut Gremolata, Smoked Salt, Microgreens | Chris Hamm of Sylvain

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin

Red Miso and Citrus Dressing, Candied Kumquats, Bronze Fennel | Chef Seth Temple of Le Chat Noir

Bourbon Cream, Peanut Sponge Cake, Peanut Crumble, Popped Sorghum, Country Ham | Pastry Chef James Farnum of La Petite Grocery