Mustard Greens, Spicy Tomato Sauce, Parmesan, Basil | Chef Darrell Boles of Little Donkey

Grilled Napa Cabbage, Rarebit Sauce, Worcestershire, Hazelnut, Black Truffle, Chive | Chefs Kate and Trevor Smith of Thistle and Leek

Fried Polenta Cakes, Mapo Sauce, Egg Jam, Chile Oil, Scallion | Chef Griffin Paparatto of Brassica Kitchen

Orzo, Crawfish, San Marzano Tomato, Fennel, White Onion, Parsley | Chef Kathryn McCoart formerly of Bar Vlaha

Beets, Tomato, Thompson Raisins, Red Onion, Season Fruit and Vegetables, Herbs | Chef Colton Coburn-Wood of Cósmica

Pickled Shallots, Fried Capers, Anchovy Croutons, Herbs, Lemon Peel Dressing | Chef Eliza Purvis of Bar Mezzana

Pork Butt, Red Chile, Makrut Lime, Steamed Vegetables, Rice, Hard-Boiled Egg | Chef Nutthachai Chaojaroenpong of BoonNoon Market

Green Apple, Olive Oil, Lemon Gel, Puffed Rice, Fried Parsnip | Chef Shi Mei of Lenox Sophia

Shiitake Mushrooms, Yellow Onion, Roasted Eggplant, Crispy Onions, Fresh Herbs, Pita | Chef Noah Clickstein of Lehrhaus

Cream Cheese and Saltines | Chef Moe Kuroki of The Koji Club

Impossible Beef, American Cheese, Onion, Pickle, Worcestershire, Sesame Seeds | Chef Melissa Stefanini of Super Bien

Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro | Chef Song Authaiphan of Merai

Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.

Fried Chicken Bolo Bao with Tofu-Marinated Fried Chicken, Sesame Slaw, Tasty Sauce | Chef Laurence Louie of Rubato

Portobello and Shiitake Mushrooms, Cabbage Slaw, Pickled Jalapeño, Rancho, Swiss Cheese, Hot Honey, Challah | Chef Matthew Bullock of Southern Pines Diner Car

Cremini Mushrooms, Swiss Chard, Leek, Raclette | Bakers Alyssa and Teddy Applebaum of Elmendorf Baking Supplies

White Wine, Calabrian Chile, Roasted Garlic, Crispy Guanciale, Basil, Pizza Bianca | Chef Luke Fetbroth of Tonino

Greek Feta, Spinach, Fresh Herbs, Sesame Seeds | Baker Thomas Ferté of Michette