Heirloom Tomatoes, Cherry Tomatoes, Onions, Pandesal Breadcrumbs, Mint | Chef Kyle Ronquillo of Musang

Gin, Rhubarb Juice, Rhubarb Oleo Saccharum, Rhubarb Tincture, Rhubarb Powder | Bartender Adam Vancil of Driftwood

Salted Egg Yolk Custard, Brioche, Simple Syrup | Baker Alyssa Anderson of Pinoyshki

Salsa Macha, Marcona Almonds, Sugar Kelp Pita | Chef Grant Rico of Greenwood American Bistro

Hakurei Turnips, Hazelnuts, Roasted Onions, Grana Padano, Mozzarella, 'Nduja, Breadcrumbs | Chef Matt Gorman of Pizza Ritual

Burnt Honey Cream, Burnt Honey Glaze, Candied Nuts | Pastry Chef Linnea Scott of Ben’s Bread

Pico de Gallo, Guacamole, Chile de Arbol, Corn Tortillas | Chef Lupe Flores of Situ Tacos

Salami, Capocollo, 'Nduja, Provolone, Arugula, Focaccia | Chef Gabriele Russo of Bottega Gabriele

Hazelnut Praliné, Dark Chocolate Ganache, Milk Chocolate Ganache, Puffed Buckwheat | Pastry Chef Samantha Gainsburg of Butter Shtick

Rice Noodles, Brisket, Beef Meatballs, Onions, Scallions, Cilantro, Bean Sprouts, Thai Basil, Jalapeños, Lime | Restaurateur Quyen Phan of Vinason

Fennel Pork Sausage, Turnip Soubise, Jalapeño-Cherry Relish, Yu Choy, Basil | Chefs Leah Engel and Alex Halmi of Cafe Lolo

Pastry Chefs Ellary Collins and Brian Randall of The Wayland Mill

Mezcal, Lime, Aperol, Amaro, Orange | Bartender Niko Ciel of Laurel

Shiitake Mushrooms, Napa Cabbage, Bok Choy, Baby Spinach, Shanghai Sauce, Caramelized Onions, Scallion Oil, Crispy Scallions | Chef Tiffany Hu of Cardoon

Chicken Wings, Honey, Candied Walnuts, Puffed Rice, Scallions | Chef Kyle Fong of Delancey and Essex

Mushroom Conserva, Burnt Scallion Vinaigrette, Duck Egg Caesar Dressing, Parmesan, Bonito, Cured Duck Egg Yolks | Chef Dan Mallahan of Driftwood

Cava, Gin, Lemon, Cantaloupe Shrub, Coconut-Pandan Syrup, Cinnamon Syrup, Sherry | Bartender JoJo Kitchen of Rob Roy

Squid Ink Rice, Kimchi, Soy Sauce, Crispy Bacon, Smoked Quail Eggs, Chives, Roasted Seaweed Powder | Chef Bill Jeong of Paju