Carolina Gold Rice, Australian Grassfed Skirt Steak, Green Garlic, Beef Sung, Fried Capers, Egg Yolk | Chef Justin Yu of Theodore Rex

Australian Grassfed Strip Steak, Roasted Bone Marrow, Smoked Gouda, Black Sesame, Pickled Onions, Pickled Mustard Seeds, Uni, Micorgreens, Nori | Chef Emily Yuen of Lingo

Smoked Brisket, Scrambled Eggs, Red Chile, BBQ-Seasoned French Fries, Chihuahua Cheese, Flour Tortilla | Chef Ryan Williams of Good Company

Poached Shrimp, Heart of Palm, Cultured Milk Panna Cotta, Fermented Tomato-Horseradish Water, Miner's Lettuce | Chef Cameron Rolka of Mink

Beef Meatballs, Sunday Gravy Tomato Sauce, Pecorino Romano, Garlic, Basil, Olive Oil | Chef Vince Morelli of Cent’s Pizza and Goods

Whey Dashi, Poached Pears, Cauliflower Purée, Pear-Sunflower Seed Gremolata, Kelp-Braised Wakame | Chef Seth Blumenthal of Elastika

Charred Brocollini, Tomato-Corn Salsa, Beet Citronette | Chef Vishwatej Nath of Delaware North at Progressive Field

Compressed Watermelon and Sea Buckthorn-Watermelon Aguachile | Chef Maximillian Petty of Eden Hill

Brined Pork Chop, Cornbread Purée, Compressed Watermelon, Panzanella Salad, Tomato-Watermelon Vinaigrette, Pickled Watermelon Rind | Chef Jacob Coronado of Nobie’s

Shrimp, Watermelon, Cherry Tomatoes, Avocado, Fresno Chiles, Scallions, Sesame Seeds, Perilla Leaf | Chef Angel Barreto of Anju

Green Beans, Cucumbers, Watermelon Rind, Serrano Chiles, Watermelon Vinaigrette, Fish Sauce Vinaigrette, Spicy Peanuts, Fresh Herbs, Makrut Lime Salt | Chef Gaby Maeda of Friends & Family

Curried Watermelon, Compressed Watermelon Rind, Flaky Salt | Chef Nina Compton of BABs

Poached Shrimp, Grilled Watermelon, Avocado, Watermelon Leche De Tigre, Espelette, Pea Shoots | Chefs Jamilka Borges and Lizzie Sestito of Lilith

Roasted Carrot Purée, Creamed Kale, Goat Cheese, Toasted Pistachios | Chef Nick Dlugoss of Betts at Kimpton Schofield Hotel

Lemongrass-Marinated Chicken Thigh, Sili Sauce, Atchara, Spicy Mayonnaise, Pickled Chiles, Cucumber, Cilantro, Baguette | Chefs Nancy Dominguez and Leicel Ros of Sili

Clam Sausage-Saffron Risotto, Squid Ink-Black Garlic Sauce, Tempura-Fried Squid Tentacle, Preserved Lemon Gremolata | Chef Ashley Moncada of Brasserie Laurel

Piri Piri Chicken Breast and Chicken Leg Roulade, Chickpeas, Red Pepper Coulis, Coriander Parmentier, Cilantro | Chef Miguel Massens of Sereia

Coffee-Rubbed Brisket and Mole Poblano | Chef Harry Coleman of Smoke & Dough