Pickled Garlic Chives, Kale, Smoked Beef Fat, Truffle-Oxtail Reduction | Chef Justin Woodward of Castagna

Bone Marrow Suman, Sticky Rice, Citrus Microgreens, Banana Leaf | Chef Carlo Lamagna of Magna

Harissa Aïoli, Broccoli Slaw, Ketchup, Red Onion, Cheddar Cheese, Hawaiian Bun | Chef Marcelle Crooks of Little Bird Bistro

Thai Curry, Coconut Milk, Fish Sauce, Betel Leaves, Steamed Rice, Cucumber, Green Beans | Chef Earl Ninsom of Hat Yai

Smoked Almonds, Parmesan Broth, Fiore Sardo, Lemon Breadcrumbs | Chef Katy Millard of Coquine

Chickpea Cake, Harissa Tomato Sauce, Berbère Aïoli, Pickled Smoked Jalapeño, Pear Butter, Lemon | Chef Marcelle Crooks of Little Bird Bistro

Chef Nick Anderson of City Winery

Braised Peanuts and Bacon | Chef Spencer Gomez of Holeman & Finch

Steelhead Trout Belly Tartare, Hiramasa Crudo, Razi Clam Ceviche | Chef Jonathan Kallini of Bacchanalia

Gizzard Shad and Flounder Fin Nigiri Sushi | Chef Jason Liang of Brush Sushi Izakaya

Boiled Peanut Tahini and Puffed Beef Tendon | Chef Richard Neal of Five & Ten

Mussel Pancake, Garlic Chives, Carrots, Bean Sprouts, Sriracha | Chef Parnass Savang of Talat Market

Brioche, White Truffle Emulsion, Egg Yolk | Chef Joey Ward of Gunshow

Chef Bryan Furman of B's Cracklin' BBQ

Gruyère, Sauerkraut, Russian Dressing, House Rye Bread | Chef Todd Ginsberg of The General Muir

Pickled Melon, Melon Skin MSG, Melon Seed Paste, Shiitakes, Peppers | Chef Jarrett Stieber of Eat Me Speak Me

Eggplant Vinaigrette, House Sambal, Basil | Chef Josh Hopkins of Empire State South

Kimchi Cream, Shallots, Thai Basil, Texas Toast | Chef Andrew Isabella of BeetleCat