Burrata and Allium Butter | Chef Kelly Whitaker of Basta

Royal Basmati Rice-Coconut Rocher Cookie, and Basmati-Chocolate Gelée | Pastry Chef Gonzo Jimenez and David Lewis of Miette et Chocolat

Kimchi and Pork Belly | Chefs Alex Figura and Spencer White of Dio Mio

Tequila, Beet, Curaçao, Lime, Yogurt, Aquafaba | Bartender Austin Carson of Mizuna

Ancho-Rubbed Wagyu, Gruyere, Arugula, Horsey Sauce, Ciabatta | Chef Steven Redzikowski of Acorn

Yorkshire Pudding, Parsnip Purée, Roasted Carrots, Citrus Butter | Chefs Samuel Charles and Marcus Eng of The Way Back

Artisans Josh Gertzen and Gerry Kim of Frozen Matter

Quince Tea, Juniper, Satsuma Sorbet, and Bruléed Grapefruit | Pastry Chef Alberto Hernandez of Frasca Food and Wine

Pastry Chefs Gonzo Jimenez and David Lewis of Miette et Chocolat

Farro, Chickpeas, Cumin Vinaigrette, and Pine Nuts | Chef Max MacKissock of Bar Dough

Braised Lamb, Garlic Breadcrumbs, and Chile Threads | Chef Cindhura Reddy of Spuntino

Butcher Nate Singer of Blackbelly Market

Chef Cara Luff of Boxcar Restaurant

Pickled Radishes, Smoked Trout Roe, and Lemon Balm | Chef Greg Baxtrom of Olmsted

Bombay Sapphire Gin, Mezcal, Fino Sherry, Agave, Leche de Tigre, Chile Oil | Bartender Sam Anderson of Mission Chinese Food

Japanese Whisky, Coconut-Sesame-Honey Syrup, Ginger, Lime Leaf | Bartender A-K Hada of PDT

Fermented Black Beans, Squid Ink, Pig's Blood, Thai Basil | Chef Angela Dimayuga of Mission Chinese Food

Marinated Fennel, Fennel Purée, Dill-Dijon Mustard, Dill Oil, Caraway, Osetra Caviar, Pumpernickel Loaf | Chef Aaron Bludorn of Café Boulud