Pickles, Hard Boiled Egg, Iceberg Lettuce, Thousand Islands Dressing, Caviar | Chef Alex Kemp of My Loup

Roasted Beets, Fresh Beets, Celery, Beet Kosho Mayonnaise, Sour Rainbow Chard, Caraway, Potato Chips | Chef Ian Graye of Pietramala

Green Lentils, Green Peppercorn Sauce, Baharat, Herbed Labneh, Frisée, Pickles, Pickled Turnips | Chef George Madosky of Fork

Paprika Aïoli, Sourdough Breadcrumbs, Shiso | Chef Kevin McWilliams of Laurel

Carne de Casamiento, Pickled Beets, Refried Beans, Salsa, Cotjia, Guacamole, Cilantro | Chef Sofia Deleon of El Merkury

Niman Ranch Pernil, Heritage Ham, Sofrito, Mayonnaise, Mustard, Pickles, Swiss Cheese, Ciabatta | Chef Edwin De La Rosa of Middle Child Clubhouse

Norf Sauce, San Marzano Tomatoes, Chile Flakes, Mozzarella, Provolone, Cheddar, Parmesan | Chef Michael Carter of Down North Pizza

Orange Bitter Meringue, Satsuma Coulis, Macerated Cucumber | Chef Jarrett Stieber of Little Bear

Broccoli, Cauliflower, Persimmon Duo Jiao, Pecan Dukkah, Hot Sauce, Fresh Herbs | Chef Jarrett Stieber of Little Bear

Miso Beurre Blanc, Pistachio Purée, Finger Lime, Licorice Root Powder | Chef Kevin McWilliams of Laurel

Smoked Pork Belly with Maple BBQ Sauce | Chef Quy Hoang of Blood Bros. BBQ

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