Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha | Chef Justin Bazdarich of Speedy Romeo

European Veal Shank, Veal Jus, Tonnato Sauce, Pickled Caper Leaves, and Bonito Flakes | Chef Silvia Barban of LaRina Pastificio & Vino

Malaysian Red Curry, Coconut Milk, Papaya Salad, Pineapple, and Forbidden Rice | Chef Banks White of Hat Trick Hospitality

Australian Lamb Shoulder, Adobo, Soy Sauce, Pinakurat Vinegar, Pickled Shallots, and Radish | Chefs Francis Ang and Danica Aviles of Pinoy Heritage

Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird

Onion Marmellata, Daikon, Pickles, and Roman Matzo | Chef David Nayfeld of Che Fico

Pear, Uni, Shallot, Wasabi, and Togarashi | Chef Adam Tortosa of Robin

Australian Lamb Shoulder, Za'atar, Herbed Labneh, and Sumac Onions | Chefs Laura and Sayat Ozyilmaz of Noosh

Mussels, Squid, Green Garlic-Miso Broth, Tofu, Ginger and Herbs | Chef Gabrielle Maeda of State Bird Provisions

Asparagus, Fennel, Meyer Lemon, Anchovy, Yogurt, Dill, and Breadcrumbs | Chef Robert Hernandez of Octavia

Foie Gras, Five-Spice Blend, Green Chard, Apple, and Endive | Chef Nicolas Delaroque of Nico

White Bolognese, Grana Padano, Rosemary, Thyme, and Parsley | Chefs Mel Lopez and Joyce Conway of Pear 6101

Brined Chia Seeds, Lime-Fish Sauce Vinaigrette, Grapefruit, and Puffed Quinoa | Chef Christa Chase of Tartine Manufactory

Hoisin, Pickled Mustard Greens, Crispy Garlic | Chefs Judy Ni and Andy Tessier of bāo• logy

Wine-Braised Chicken, Carrot and Horseradish Casarecce, Celery Leaves | Chefs Mark and Eric Plescha of Charcoal BYOB

Fermented Chiles, Mole Beef Jus, Beef Fat-Roasted Carrots, Carrot Purée. Sunflower Sprouts, Mustard Greens | Chef Matt Harper of Kensington Quarters

Braised Short Rib Roulade, Black Truffle Aïoli, Manchego Cheese, Sesame Buns | Chef John Suley of Constellation Catering

Preserved Ramp Vinaigrette, Cara Cara Orange, Shiso, Trout Roe | Chef Alexander Yoon of Little Fish