Kimchi and Pork Belly | Chefs Alex Figura and Spencer White of Dio Mio

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

Yorkshire Pudding, Parsnip Purée, Roasted Carrots, Citrus Butter | Chefs Samuel Charles and Marcus Eng of The Way Back

Farro, Chickpeas, Cumin Vinaigrette, and Pine Nuts | Chef Max MacKissock of Bar Dough

Braised Lamb, Garlic Breadcrumbs, and Chile Threads | Chef Cindhura Reddy of Spuntino

Pickled Radishes, Smoked Trout Roe, and Lemon Balm | Chef Greg Baxtrom of Olmsted

Fermented Black Beans, Squid Ink, Pig's Blood, Thai Basil | Chef Angela Dimayuga of Mission Chinese Food

Marinated Fennel, Fennel Purée, Dill-Dijon Mustard, Dill Oil, Caraway, Osetra Caviar, Pumpernickel Loaf | Chef Aaron Bludorn of Café Boulud

Chicken Liver Mousse, Pickled Red Cabbage, Sourdough Breadcrumbs | Chef Suzanne Cupps of Untitled

Egyptian Dirty Rice, Lentils, Chickpeas, Spicy Tomato Sauce | Chef Ham and Sohla El-Waylly of Hail Mary

Mussels, Squid, 'Nduja, Ground Pork, Breadcrumbs, Lobster Bottarga, Chives | Chef Jon Nodler of High Street on Hudson

Oyster Mushrooms, Horseradish Oil, Truffle Mayonnaise, Orange, Sunchoke Chips | Chef Junghyun Park of Atoboy

Red Sauce, Mozzarella, Pepperoni, Pickled Chile, Honey | Chef Matt Hyland of Emmy Squared

Pickles, Rye Sour Cream, Grilled Buckwheat Sourdough | Chef Jaime Young of Sunday in Brooklyn

White and Red Quinoa, Banana Mayonnaise, Fried Banana, Avocado, Cherry Tomato, Bacon, Cashew, Fresh Herbs | Chef Erik Ramirez of Llama Inn

Royal Basmati Polenta, Puffed Basmati, and Golden Raisin Chutney | Chef Jamilka Borges of Spoon

Miso-Tahini Dressing, Pickled Chiles, Crispy Rice, and Mint | Chef Brad Greenhill of Katoi

Cherokee Tomatoes, Leeks, Shallots, Carrot, Coconut Milk, Curry Powder, Paprika | Chef Ben Hall of Russell Street Deli