Garlic Butter, Parmesan, Texas Toast | Chef Andrew Hartenstein of Leon's Oyster Shop

Toreados, Oaxacan Cheese, Garlic Aïoli, Milk Bread, Birria Consomé | Chefs Daniel Aranza and Felipe Vera of Strange Bird

Butter Beans, Grilled Cabbage, Black Garlic Jus | Chef Mark Bolchoz of Indaco

Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds | Tyler Cook of Fiddler’s Fire

Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

Shredded Chicken, Red Chile Sauce, Pecorino Romano PDO Queso, Jalapeño, Cilantro | Chef Zechariah Perez of Odd Duck

Orange, Salted Egg Yolk, Pecorino Romano PDO Hollandaise, Coffee Oil, Candied Fennel Seed | Chef Daniel Matho of Maison Matho

Honey Butter and Maple Syrup | Restaurateur Jeremiah Schenzel of Daps Breakfast & Imbibe

Tomato, Parmigiano Reggiano, Stracciatella, Basil | Chef Kyle Jacovino of Pizzeria Vittoria

Carolina Gold Rice, Crab, Spicy Sofrito, Herb Oil, Sweet Paprika, Chives | Chef Juan Cassalett of Malagón

Pig's Head Bolognese, San Marzano Tomatoes, Pecorino Romano, Basil | Chef Colin Marceli of Renzo

Chef Brandon Olson of King BBQ

Jasmine Rice, Ham, Crab, Peas, Corn, Curry Aïoli, Fresh Herbs, Tempura Crunch | Chef Shuai Wang of Jackrabbit Philly

Radish, Parlsey, Tarragon, Garlic-Tarragon Aïoli, Toasted Baguette | Chef Andrew Gantt of Kimpton Brice Hotel

Marinated Hanger Steak, Suya Spice, Sliced Chiles | Chef Bintou N’daw of Bintü Atelier

Impossible™ Ground Beef, Bell Peppers, Carrots, Potatoes, Banana Ketchup, Eel Sauce, Little Gem Lettuce, Chile Crunch, Fresh Herbs | Chef Nikko Cagalanan of Kultura

Plantain-Date Purée, Sherry Vinaigrette, Fresh Herbs, Country Bread | Chef Michael Beltran of Ariete

Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika | Chef Kim Alter of Nightbird