Lemongrass Lamb, Vermicelli Noodles, Fresh Herbs, Pickles | Chef Eric Tran of Falansai

Clams, Cockles, Roasted Cauliflower Purée, Vin Jaune Sauce, Chive Oil, Toasted Walnuts | Chef Nico Bouter of Kingfisher

Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured

Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds | Chef Lino Yi of TKO

Black Pearl Oyster Mushrooms, Parmesan, Arugula | Chef Michael Staniewicz of Wrecking Bar Brewpub

Avocado, Santa Barbara Uni, Radish, Charred Serrano Mayonnaise, Yuzu Olive Oil | Chef Santiago Gomez of Palo Santo

Red Pea Mapo Sauce, Zhug, Turnip, Ají Chiles, Mushroom Ras el Hanout | Chef Jarrett Stieber of Little Bear

Cantaloupe, Jamon Consommé, Parsley Oil, Uni, Dill Flowers | Chef Luke Feltz

Roasted Fennel, Fermented Fennel, Shaved Fennel, Orange, Vanilla, Watercress | Chef Kim Alter of Nightbird

Shinko Pear, Ginger, Bell Pepper, Onion, Avocado, Thai Chile, Preserved Calamansi Dressing | Chef Francis Ang of Abacá

Fried Chicken Thigh, Honey-Garlic Glaze, Sesame Cabbage Slaw, Smoky Lime Mayonnaise, Pickles, Sesame Seeds | Chef William Silbernagel of How Crispy Express

Boiled Peanuts, Garlic, White Wine, Chile, Marigold Flowers | Chef Faye Poonsiripukdeekul of Floataway Cafe

Dooboo MooChiim, Fried Mushrooms and Peppers, Green Tomato Kimchi, Rice Thief | Chef Steve Joo of Jooboodoo

Mushroom Consommé, Soy Sauce, Sherry Vinegar, Mushroom Ketchup, Hazelnut, Nitro Parsley | Chef Freddy Money of Atlas

Suet Pastry, Pork Sausage, Sea Salt, Fennel Seeds | Emma and Sean Schacke of Evergreen Butcher and Baker

Smoked Sturgeon, Smoked Cultured Cream, Garlic Aïoli, Pickled Ramps, Shallots, Chives, Grilled Sourdough Bread | Chef Adam Stacy of Angler

Steamed King Crab, Mustard, Pine Nuts, Dongchimi Granita, Watermelon Radish, Kohlrabi | Chef Nate Kuester of NARO

Mustard Velouté, Romanesco, Celtuce, Brown Butter | Chef Sway Quinto of Koloman