Nikiri Shoyu, Sushi Rice, Chives, Wasabi, Sudachi Lime | Chef Jesse Ito of Royal Sushi and Izakaya

Lone Mountain Wagyu Steak, Red Curry Jasmine Rice Cakes, Fish Sauce, Lime, Fresh Herbs | Chef Tyler Akin of Stock Restaurants

Charred Onions, Tomatoes, Long Hots | Chef Nick Kennedy of Defined Hospitality | Philadelphia

Rice Noodles, Ghost Chicken, Spicy Soy, Cucumber, Ponzu, Pickled Tomato, Crispy Shallots | Chef Simone Tong of Little Tong Noodle Shop

Black Vinegar Gastrique, Spiced Cashews, Labneh | Chef Trigg Brown of Win Son

Ginger-Apple Broth, Jasmine Oil, Radish, Oxalis | Chef Nico Russell of Oxalis

Rigatoni, Soffritto, Garlic, Anchovy, Lemon, Parsley, Ricotta, Salata | Chef Ashley Eddie of Santina

Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice | Chef Suansilphong Ohm of Fish Cheeks

Compressed Apple, Horseradish Custard, Osetra Caviar, Dill Fronds | Chef Justin Skribner of Benno

Black Garlic-Braised Black Trumpet Mushrooms, Onion Petals, Onion Soubise, Swiss Chard | Chef Mike Reilly of The NoMad

Chicken Livers, Tomato, Chiles, Ginger, Garlic, Turmeric, Paos | Chef Chintan Pandya of Adda

Avocado, Herb-Sesame Dressing, Preserved Lemon, Spiced Pumpkin Seeds | Chef Mavis-Jay Sanders of Brownsville Community Culinary Center

Sea Scallops, Jicama, Citrus, Radish, Chiles, Red Onion, Cilantro | Chef TJ Steele of Claro

Lamb Sausage Sugo, Lemon Zest, Pecorino Romano | Missy Robbins of Lilia

Shallot Jam and Pistachios | Heather Pelletier of Chumley’s

Sunchoke Purée and Microgreens | Chef Osvaldo Garrida of Capitale

Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha | Chef Matt Conroy of Oxomoco

Egg, Cabbage, Pickled Onion, Sesame Oil | Lucas Sin of Junzi Kitchen