Squid Ink Noodles, Fried Squid, Tomatoes, Onion, Garlic, Chicharron, Smoked Fish | Chef Melissa Miranda of Musang

Capers, Yogurt Vinaigrette, Salmon Roe, and Black Pepper | Chef Nicole Matson of How To Cook A Wolf

Dashi, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba | Chef Mutsuko Soma of Kamonegi

Spice Rub and Sweet Chili Sauce | Pitmaster Patrick Feges and Chef Erin Smith of Feges BBQ

Avocado, Chorizo Oil, Smoked Oyster Aïoli, and Blue Corn | Chef Felipe Riccio of Goodnight Hospitality

Basil, Garlic, Nam Jim, and Chile | Chef Nick Wong of UB Preserv

Australian Lamb, Celtuce and Cured Egg Yolk | Chef Kaitlin Steets of Theodore Rex

Ash-Aged Potato, Okra, Créme, Shallots, and Thyme | Chef Jonny Rhodes of Indigo

Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti

White Texas Toast, Mayonnaise, and Dill Pickles | Chef Bobby Matos of La Lucha

Crawfish Étouffée with Ramp Rice | Chef Drake Leonards of Eunice

Tomato, Greens, Chiles, Sunchoke, Yogurt, Egg | Chef Natasha Douglas of Better Luck Tomorrow

Shiitake and Maitake Mushrooms, Ground Tuna, Sherry Special Sauce, Fish Sauce, Cheddar, and Brioche Buns | Chef Orion Russell of Greenpoint Fish & Lobster

Salt-Roasted Potatoes, Roth Grand Cru Reserve, Black Pepper, Thyme, and Miso Powder | Chef Nico Russell of Oxalis

Garlic Oil, American Grana, Stracchino, and Sesame Seeds | Chefs Angie Rito & Scott Tacinelli of Don Angie

Tonnarelli, Sea Urchin Butter, Dashi, Gouda, Sunflower Sprouts, and Chives | Chefs Evan & Sarah Rich of Rich Table

Confit Duck Legs, Delicata Squash, Glazed Cranberry, and Duck Jus | Chef Mike Reilly of The NoMad

Cuttlefish Ink-Cherry Pepper Fusilli and Sauce Amatriciana | Chefs Eric & Mark Plescha of Charcoal BYOB