Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread | Chef Justin Woodward of OK Omens

Citrus Miso, Crispy Leeks, Lemon, Togarashi, Sasa Leaf | Chef Rodrigo Ochoa of Janken

Tomato Sauce, Ricotta, Mozzarella, Breadcrumbs | Chef Anthony Siccardi of No Saint

Black Beans, Pickled Red Onions, Avocado, Spicy Peanuts, Tortilla | Chef Ricky Bella of Palomar

Nettle Pesto, Fried Nettles, Asparagus, Parmesan, Lemon | Chef Cameron Dunlap of Morchella

Fried Tofu, Maitake Conserva, Tofu Aïoli, Jasmine Rice, Pickled Chiles, Scallions, Fried Garlic | Chefs Ethan and Geri Leung of Baon Kainan

Marinated Tempeh, Sauerkraut, Vegan Cheese, Vegan 1000 Island Dressing, Rye Bread | Restaurateur Jenny Nugyen of The Sports Bra

Black Tahini-Chile Crisp Bialy | Baker Adam Thompson of Bialy Bird

Bok Choy, Sweet Soy, Dashi, Ramen Noodles, Sesame Oil | Chef Sara Hauman of Tiny Fish Co.

Piperade, Pimenton Oil, Citrus Salt, Espelette Pepper, Lime, Mint | Chef Matt Mayer of Heavenly Creatures

Mozzarella, Lemon Ricotta, Charred Onions, Garlic Oil, Sesame Seeds | Chef Scottie Rivera of Scottie’s Pizza Parlor

Steamed Shrimp, Curry Shrimp Oil, Nam Tok Sauce, Herbs, Fried Shallots | Chef Colin Yoshimoto of Eem

Carrot Aguachile, Preserved Lemon, Fennel Pollen | Chef Spencer Ivankoe of Cafe Rowan

Breakfast Sausage Gravy, Fried Egg, Chives | Chef Taylor Manning and Pastry Chef Siobhan Speirits of Cafe Olli

Mango, Charred Habanero Salsa, Avocado Purée, Yaniqueques | Chef Yun Fuentes of Bolo

Brown Butter Crab, Fish Sauce, Kombu Gel, Confit Bacon, Chives | Chef Dana Francisco of Canard

German Potato Salad, Rose-Pickled Shallots, Rose Petals, Celery Leaves | Chef Matt Ford of Billy Can Can

Crimini Mushrooms, Fennel, Onions, Black Garlic, Focaccia, Fresh Herbs | Chef Dylan Sprenger of La Moule