Kennebec Potatoes, Pecorino Romano PDO, Black Truffle Fonduta, Mint | Chef Ricardo Heredia of Cohn Restaurant Group

Wagyu Kilawin, Potato Foam, Pecorino Romano PDO, Fried Garlic, Chives | Chef Carlo Lamagna of Magna Kusina

Coffee Dry Rub, Mustard, Cocoa Bitters, Banana-Flavored Whiskey | Chef Quy Hoang of Blood Bros. BBQ

Japanese Cucumber, Avocado, Satsuma, Soy Sauce, Orange Bitters, Shrimp Chips | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine

New Orleans-Style Barbecue Sauce and Bulgarian Feta | Chef Dominick Lee of Alligator Pear

Porcini Mushrooms, Jamón Ibérico, Chervil | Chef Seamus Platt of Norcino Salumi

Crispy Brussels Sprouts, Bravas Sauce, Migas, Garlic Aïoli | Chef Cassie Piuma of Sarma

Rice, Fennel, Cucumber, Red Onion, Fresh Herbs | Chef Dominick Lee of Alligator Pear

Grilled Red Onions, Saba, Flaky Sea Salt | Chef Kyle McCornick of Mish Mish

Popcorn Rice, Ground Pork, Foie Gras, Chicken Livers, Hot Sauce, Scallions | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine

Gravy and Lingonberry Jam | Chefs Phillip Gilmour and Kaitlyn O’Neill of Andra Hem

Fried Herbed Chicken, Cheese Sauce, Broccoli Rabe, Roasted Red Peppers, Toasted Italian Bread | Chef Eileen Watkin of The Inn at Penn

Hakata-Style Ramen Noodles, Tonkotsu Broth, Menudo Tare, Honeycomb Tripe, Hominy, Menudo Aroma Oil, Cilantro, Lime, Toasted Chiles | Chef Christopher Krinsky of Ramen del Barrio

Salsa Cruda, Chayotes Calabaza, Pistachios, Cilantro | Chef Jesse Kuykendall of Ocho

Jalapeño Mornay, Shishito Pesto, Quesillo, Spinach, Fried Basil, Banana Leaf | Chef Taylor Chambers of Suerte

Passion Fruit Dressing, Ash Oil, Aji Amarillo, Thai Basil | Chef Harvard Aninye of Canje

Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí

Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin