Adobo Aguachile, Blood Orange, Olive Oil, Cilantro, Flaky Salt | Chef Ria Montes of Fish Shop

Polenta, Puttanesca, Toasted Pistachios, Parsley | Chef Brian Lavin of Costiera

Red Butcher Polenta Cake, Garleek Sauce, Garleek Greens | Chef Bart Hutchins of Butterworth’s

Roasted Cauliflower Purée, Sage Gremolata, Shaved Black Truffles, Crispy French Shallots | Chef Tung Phan of Camille

Chicken Jus–Carob Glaze, Black Harissa Yogurt, Fresh Herbs, Pickled Sunchokes, Pickled Chiles | Chef Nico Christiansen of La' Shukran

Heirloom Tomatoes, Lobster Tail, Basil Oil, Tomato Water, Chives | Chef Walter Alvarado of Salamander

New York Strip Steak, Chihuahua Cheese, Avocado Salsa, Pico de Gallo, Chicharrón, Flour Tortillas | Chef Alam Menzed of Apapacho Taqueria

Jumbo Crab, Crab-Tomato Sauce, Herb Ricotta, Panko Breadcrumbs, Parsley | Chef Jeffrey Williams of Willowsong

Mixed Greens, Celery, Blue Cheese, Toasted Walnuts, Lemon Vinaigrette | Chef Tyson Barrett of Ellē

Shallot Escabeche, Lucuma Aïoli, Ají Amarillo Syrup, Allium Ash, Fresh Herbs | Chefs Miguel Guerra and Tatiana Mora of Mita

Bluefin Tuna, Avocado, Red Onions, Demi-Sec Tomatoes, Peanut Sauce, Ají Verde, Achiote Oil, Cilantro, Green Plantain Chips | Chef Pablo Corrales of Lillian

Madeira Cream, Parsley, Brioche | Chef Patrick Phelan of Lost Letter

Shallot Salsa Macha and Fried Shallots | Chef Yara Herrera of Hellbender

Sungold Tomato Sauce, Stracciatella, Basil, Fleur de Sel, Olive Oil, Sourdough Pizza | Chef Russell Smith of Alfreda

Gnocchi, Lemon, Pickled Aji Amarillo Chiles, Parsley, Oregano Breadcrumbs | Chef George Madosky of a.kitchen at Hotel AKA Washington Circle

Crab Dip, Spiced Apple Butter, Scallions, Chives | Chef Robbie Tutlewski of Little Donna's

Pee Wee Potatoes, Shito, Garlic Aïoli, Lemon, Mustard, Celery, Fresh Herbs | Chef Martel Stone of Dōgon

Braised Beef Tongue, Salsa Verde, White Onions, Cilantro, Lime, Corn Tortillas | Chef Alam Méndez of Apapacho Taqueria