Swiss Chard, Chanterelles, Sherry Vinegar, Angostura Orange Bitters | Chef Akhtar Nawab of Alta Calidad

Coffee Koji, Calabaza Purée, Roasted Shallots | Chef Brian Nasajon of Beaker & Gray

Dungeness Crab and Chile Sauce | Chef Emily Lim of Dabao Singapore

Nance Jam and Osetra Caviar | Chef Brian Baxter of The Catbird Seat

Plantain Purée, Pickled Mango, Ginger, Chiles, Soy, Angostura Cocoa Bitters | Chef Tristan Epps

Tahini, Chile Crunch, Scallions, Garlic, Fresh Herbs | Chef Spencer Horovitz of Slug

Mahón-Menorca PDO, Jamón Serrano, Fig Jam | Chef Monica Leon of Caja Caliente

Black-Eyed Pea Hummus, Black-Eyed Pea Salad, Black-Eyed Akara Fritters | Chef Tiffany Derry of Roots Southern Table

Anchovies, Olives, Cream Cheese, Crème Fraîche, Black Currant Jam, Chives | Chef Sean Thomas of Buddy

Soy-Angostura Bitters Glaze, Garlic Rice, Chinese Celery, Peanuts, Cilantro, Lime | Akhtar Nawab of Alta Calidad

Niman Ranch Pork Belly, Shishito Soubise, Spiced Pork Jus, Red Oak Leaves | Joe Hou of Tenderheart at The LINE SF

Mozzarella di Bufala, Bittersweet Chocolate, Dried Chile, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions

Tomato, Oregano, Garlic, Fresno Chile, Colatura, Marjoram, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions

Pistachio Pistou, Corto Olive Oil, Citrus, Mint | Chef Brittanny Anderson of Brenner Pass

Australian Lamb, Chestnut Purée, Jujube-Lima Bean Stew, Pickled Jujubes, Delicata Squash, Lamb Jus | Rasika Venkatesa of Mourad

Honey, Five-Spice, Cherry, Bellflower Root | Chef Richard Lee of Saison

White Sauce, Niman Ranch Sweet Italian Sausage, Charred Broccoli, Hot Honey | Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys

Cervena Venison Loin, Rutabaga-Wasabi Purée, Chanterelles, Pickled Rutabaga | Brandon Rice of Ernest