Lumina Lamb Ribs, Fish Sauce Caramel, Jasmine Rice, Cucumber, Herbs | Chef Paul Donnelly of The Tyger

Black Pepper Béchamel, Littleneck Clams, New Potatoes, Mozzarella, Pecorino Romano, Herb Salad | Chef Robert Andreozzi of Pizza Marvin

Gremolata, Thyme, Fresh Origins Mint Pineapple Tops | Chef Alex Ursprung of Press Club Grill

Seaweed Chimichurri, Sweet Soy, Micro Wasabi | Chef JT Vuong of Rule of Thirds

Carrot Miso, Chile, Herbs, Pantaleo Sarda | Chef Billy Hager of Helm Oyster Bar

Moorish Spices, Date-Fish Sauce Teriyaki, Coriander | Chef Josh Elliot of QP Tapas

Seared Octopus and Garlic Oil | Chef Joaquin Meza of Dolores

Shallot Sauce, Chile, Onions, Garlic, White Wine, Sourdough Bread | Chef Chris Wilcox of Judy Gibson

Wild Mushrooms, Begonia Gremolata, Charred Kale, Poached Egg, Parmigiano-Reggiano | Chef Akino West of Rosie’s

Crab, Crab Custard, Micro Sage | Chef Akino West of Rosie’s

Giardiniera, Lemon Aïoli, Salsa Verde, Squid Ink Pane Francese | Chefs Chris Ericsen and Aurelia Galimberti of Sorbu Paninoteca

Purple Clams, Green Garlic, Calabrian Chile Oil, Lemon, Potato Crumbs | Chef Taylor Manning of Cafe Olli

Spiced Black Eyed Peas, Onion, Tomato, Toasted Bread | Chef Fatou Ouattara of Akadi

Spaghetti Squash, Pumpkin Seed Vinaigrette, Burnt Pumpkin Seeds, Lime, Parsley Powder, Squash Powder | Chef Eric Brown of Thick Neck

Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan

Oaxaca Cheese, Harbison Cheese, Bali Curry Spice, Tomato Curry | Chef Thomas Pisha-Duffly of Gado Gado

Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura | Chefs Peter Cho and Scotty Iijima of Toki

Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah | Chef Kyle Christy of Street Disco