Lamb Saddle, Picante Achifado, Rocoto Kimchi, Chile Crunch, Seaweed Chaufa, Pickled Daikon, Lettuce | Chef Jean-Paul Fung of La Mar by Gastón Acurio

Ground Beef, Garlic Yogurt, Burnt Butter, Pasley | Chef Tony Galleno of Mandolin Aegean Bistro

Garlic Confit Cream, Leeks, Smoked Bacon, Mozzarella, Pecorino Romano | Restaurateurs Alejandro Díaz Siso, Jose Maria Cardenas, and Santiago Huen of Miami Slice

Ground American Lamb, Aged Vinegar, Chile Crisp, Scallion Oil, Sesame Seeds | Chef Liu Fang of Abundance Culinary

Spiced Beef, Hard-Boiled Eggs, Green Olives, Raisins | Chef Vanesa Suhr of SUR

Chickpea Purée, Herb Purée, Chickpeas, Celery Leaves, Fresh Herbs | Chef Victor Rosado of AHU|MAR at Dua Miami

Basil Emulsion, Parmesan Crackers, Trout Caviar, Espelette, Microgreens | Chef Aitor Garate Berasaluze of Edan Bistro

Wasabi, Soy Sauce, Daikon | Chef Shingo Akikuni of SHINGO

Chivo Blanco Beans, Peanut Salsa Macha. Pico de Gallo | Chef Marcella Ogrodnik of Duo’s

Egg Patty, Beef Baloney, Caramelized Onions, Tomato Jam, Sunshine Sauce, American Cheese, Milk Bun | Chef Ryan Beck of Martha On The Fly

Piperrada, Escarole, Guindilla Peppers, Olive Oil, Sea Salt | Chef Mike Conrad of Leña

Scottish Steelhead Trout, Smoked Almonds, Fresh Herbs | Chef Nik Forsberg of Fet-Fisk

Salsa Morita, Mexican Crema, Queso Fresco, Cilantro, Blue Corn Tortillas | Chef Edgar Torres of Vecino

Niman Ranch Pork Tenderloin, Shaved Celery, Frisée, Caper Vinaigrette, Lemon | Chef Vincent Morelli of Cent’s Pizza + Goods

Herb Butter, Roasted Garlic, Crab Paste, Truffle Olive Oil, White Sesame Rice Crackers | Chefs Kevin Duong and An Pham of Mai Sushi Tapas

Yukon Gold Potatoes, Potato Cream, Caciocavallo, Pecorino Romano, Basil Pesto, Pistachio Butter, Crushed Pistachios, Basil | Restaurateurs Gaby Chiraboga and Samuel Ghouzi of Otto & Pepe

Yuzu Ponzu, Wasabi Chimichurri, Shio Kombu, Cilantro | Chef Daniel Vanh of Aoko

Truffle Aïoli, Spicy Peperonata, Lemon | Chef Mounir Loqmanen of Novotel Miami Brickell