Shiso Powder, Koji Mousseline, Venison Takoyaki, Braised Daikon, Mushroom, Caviar Butter | Chef Ricardo Heredia of Salted Pig American BBQ

Flank Steak, Refried Beans, Salsa Macha Cream Cheese, Pico de Gallo, Avocado | Chef Gustavo Romero of Nixta Tortilleria

Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs | Chef James Friedberg of L'Atelier de Joël Robuchon

Soft Poached Egg, Charred Kale, Herb Gremolata | Chefs Jamila Ross and Akino West of Rosie's

Labneh, Za'atar, Heirloom Tomatoes | Chef Michael Schwartz of Michael's Genuine Food & Drink

Sea Urchin, Sofrito, Popcorn, Pork Fat Foam | Chef Michael Beltran of Ariete

Szechuan Chiles, Labneh, Tofu, Persimmons, Lemon Balm | Chef Pablo Zitzmann of Zitz Sum

Daily Catch, Avocado, Parmesan, Leche de Tigre, Lime, Olive Oil, Black Pepper | Chefs Nando and Valerie Chang of Itamae

Black Foie Gras Barbecue Sauce, Peanut, Watercress, Serrano | Chef Tristen Epps of Red Rooster Overtown

Crispy Niman Ranch Pork, Black Bean Pico de Gallo, Spicy Aïoli | Chef Mika Leon of Caja Caliente

King Crab, Vin Jaune, Black Truffle, Herbs, Scallions | Chefs Luciana Giangrandi and Alex Meyer of Boia De

Red Onion, Cabbage, Herbs, Lime, Broken Rice | Chef Jon Nguyen of Tran An

Niman Ranch Smoked Ham and Roast Pork, Swiss, Mustard, Pickles | Butchers Jason & Melanie Schoendorfer of Babe’s Meat and Counter

Salt Bagel, Cream Cheese, Guava Marmalade, Fried Egg, Potato Stix | Baker Matteson Koche of El Bagel

Ginger, Soy, Vanilla, Orange, Peppers, Scallions, and Rice | Chef Valerie Chang of Itamae

Chile-Lime Shrimp, Pickled Watermelon Rind, Jalapeno Crema | Chef Drew Ward of Artisanal Brewing Ventures

Ras El Hanout, Sweet Potato, Cauliflower, Pickled Currants, Pistachios, and Couscous | Chef Edouardo Jordan of Salare

Tahini Hot Sauce, Peanut Dukkah, and Scallions

Cassie Piuma of Sarma