Rock Shrimp, Citrus, Red Onion, Tomatoes, Cucumbers, Jalapeños, Tortilla Chips | Chef Rodolfo Mariano of Lincoln Park Zoo

Roasted Chicken, Mushrooms, Garlic, Shallots, Fresh Herbs | Chef Daniel Kelly of Lincoln Park Zoo

Tomato Sauce and Basil Pesto | Chef Cedric Harden of River Roast

Smoked Red Bell Peppers, Pickled Peruvian Peppers, Ají Amarillo Pachikay Sauce, Fried Rice Noodles, Garlic Chips
| Chef Jesus Delgado of Tanta

Savoy Cabbage, Porcini Bolognese, Parmigiano-Reggiano, Aged Balsamic Vinegar | Chef Sarah Grueneberg of Monteverde

Dijon Mustard, Red Onion, Chile Emulsion, Salsa Verde, Capers, Quail Egg, Gouda, Grilled Ciabatta | Chef Pete Coenen of Cherry Circle Room

Roasted Chicken, Butter Sauce, Green Peas, Sherry Vinegar, Fresh Herbs | Restaurateur Michael Ciapciak of Bang Bang Pie & Biscuits

Chipotle Crema, Chihuahua Cheese, Gouda, Cheddar, Potato Spice, Potato Skins | Chef Rick Ortiz of Antique Taco

Merguez, Caramelized Shallot, Caciocavallo, Paprika Jus, Fresh Herbs | Chef Brian Ahern of Boeufhaus

Maryland Oysters, Tomato Butter, Bacon Butter, Lettuce Butter | Chef Gabriel Freeman of Scofflaw

Brussels Sprouts, Broccoli, Green Beans, Spinach, Kale, Scallions, Vinaigrette, Lemon | Restaurateur Donna Lee of Brown Bag Seafood Co.

Salsa Verde, Tangerine, Lemon, Fresh Herbs | Chef AJ Walker of Publican Anker

Grilled Trumpet Mushrooms, Tokyo Turnips, Pickled Pear, Yuzu Kosho Onions, Aïoli, Smoked Onion Oil, Pumpernickel Chips | Chef Jimmy Papadopoulos of Bellemore

Smoked Chestnut Consommé, Smoked Trout Roe, Basmati Rice, Sour Cream, Lime Zest | Chef Ryan Pfeiffer of Blackbird

Black Garlic Aguachile, Horchata, Chicharrón | Chef Noah Sandoval of Oriole

Fresh Yuba, Guajillo-Tomato Salsa, Lime Juice, Cilantro, Corn Tortillas | Chef Julie Warpinski of Big Star

Braised Beef Belly, Vegetable Escabeche, Rajas con Crema, Avocado Purée, Corn Tortillas | Chef Jonathan Zaragoza of Birrieria Zaragoza

Spicy Coconut, Braised Lacinato Kale, Brassica Flowers | Chef Carlo Lamagna of Magna