Black Pesto, Roasted Tomatoes, Baby Spinach, Shredded Mozzarella | Chef Yusef Walker of Dolo’s Pizza

Snap Peas, Epis, Chicken Jus, Roasted Cashews, Cilantro | Chef Dayana Joseph of Dine with Day

Seasoned Tomatoes, Pickled Banana Peppers, Little Gem Lettuce, Florida Sauce, Fresh Herbs | Chef Bradford Forsblom of Fishmonger

DemKota Ranch Beef, Beef Shank Presse, Salsify, Smoked Mushroom Relish, Bone Marrow Jus | Chef Austin Goetzman of Lazy Betty

Vietnamese Doughnut, Pork Floss, Pork Sausage, Pork Pâte, Scallion Oil, Turmeric Sticky Rice, Fried Pork Fat | Chef Nhu Ton of Bánh

Mussels, Clams, Cockles, Clam Wine, Mushrooms, Fresh Herbs | Chef Gemma Kamin-Korn of Bar Beau

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