Stilton Sauce, Garlic Oil, Apricots | Chef Jay Wolman of LaLou

Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar

Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame | Chef Tracy Chang of PAGU

Artichoke Barigoule, Pickled Sweet Potato, Oyster Mushroom, and Crucolo | Chef Charlie Foster of Woods Hill Pier 4

Berbere, Kabocha, Ube, Dukkah, Daikon, and Watercress | Chefs Sasha Coleman and Ellie Tiglao of Tanám

Yuzu, Prosecco Soubise, Sea Grapes, and Caviar | Chef Brian Paszko of Alcove

Erbazzone, Hazelnut Cream, and Sunchokes | Chefs Michael Lombardi and Kevin O'Donnell of SRV

Golden Cod, Pork-Clam XO Sauce, and Garlic-Buttered Herbs | Chef Jeremy Kean of Brassica Kitchen + Cafe

Persimmon Miso and Cherry Blossom Water | Chef Nathan Gould of O YA

Chermoula Spices, Date Syrup, and Mint | Chef Josh Elliott of Toro

Fried Oysters, Nori, Yuzukosho, Shiso, and Pickled Cabbage | Chef Tracy Chang of PAGU

Vadouvan Brodo, Hazelnuts, and Parmesan | Chef Michael Bergin of The Salty Pig

Heirloom Tomatoes, Buffalo Mozzarella, Sweet Pesto, Parmigiano-Reggiano | Chef Brian Kingsford of Bacaro

Creamy Iberian XO Sauce, Haricot Vert, Cucumber, Dill | Chef Damian Sansonetti

Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, and Veal Jus | Chef Amy Brandwein of Centrolina

Preserved Meyer Lemon Mafaldi, Brown Butter, Capers, and Parsley | Chef Joe Sparatta of Southbound

Grilled Heirloom Summer Beans, and Pistachio-Rosemary Salsa Verde | Chef Townsend Wentz of Oloroso

Fermented Plums, Green Garlic Pistou, and Morel Mushrooms | Chef Chris Kearse of Forsythia