Soy Sauce, Mirin, Katsuobushi, Sesame Oil, Toasted Panko, Chives, Bottarga | Chefs Jeffrey Kim and Matthew Lee of Nudibranch

White Pullman Bread, Mozzarella, White Wine, Tomato Sauce, Lemon, Anchovy, Parsley | Chef Sal Lamboglia of Cafe Spaghetti

Spinach, Beef Bolognese, Béchamel Sauce, Parmesan, Nutmeg | Chef Rafiq Salim of Rolo’s

Dark Soy Caramel, Pineapple Jam, Green Cabbage Slaw, Brioche Bun | Chefs Maya Ferrente and Eric Huang of Pecking House

Butter Chicken Hollandaise, Schmaltz Potatoes, Braised Collard Greens, Fenugreek Roti | Chef Jackie Carnesi of Nura

Chowder Sauce, Leeks, Hazelnuts, Parsley Crust | Chefs Michael Balboni and William Navec of Le Pavillon

Pounded Yam, Okra Broth, Iru, Obe Ata | Chef Ayo Balogun of Department of Culture

Coconut Milk Ginataan, Charred Onion Oil, Lemongrass Oil, Honey Patis, Calamansi-Chile Sorbet | Chef Aaron Escalada of Abacá

Pico de Gallo, Leche de Tigre, Micro Spinach | Chef Michael Diaz de Leon of BRUTØ

Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy | Chef Michael Diaz de Leon of BRUTØ

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo

Nam Pla, Angostura Bitters, Mint, Cilantro, Lime | Chef Tristen Epps

Octopus, Confit Potatoes, Pimenton Aïoli, Sherry Vinaigrette | Chef Josh Elliott of QP Tapas

Plantain Pave, Sour Orange Caramel, Cocoa Nibs, Sea Salt, Chives | Chef Michael Beltran of Ariete

Butternut Squash, Honeynut Squash, Lemon Purée, Kinome Leaf Oil | Chef Kim Alter of Nightbird

Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime | Chef Chris deJesus of Butcher & Bee

Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Kabocha-Barley Jook and Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong