Pumpkin Seeds, Labneh, Citrus | Chefs Sarah Hymanson and Sara Kramer of Kismet

Wasabi Greens, Bone Marrow, Fennel-Cured Egg Yolk | Chef Gareth Evans of Gwen

Caviar, Finger Lime, Daikon-Apple Kimchi, Rice Crackers | Chef Tristan Aitchison of Providence

Pickled Persimmon, Lemon Aïoli, Mustard Seeds, Mustard Greens | Chef Vartan Abgaryan of 71Above

Smoked Duck Breast, Duck Confit, Lemon Goat Cheese, and Oolong Tea | Chef Jorel Pierce of Euclid Hall

Mushrooms, Cauliflower, and Hazelnut Vinaigrette | Chef Matt Vawter of Mercantile

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