Coffee-Infused Grey Goose Vodka, Camembert-Washed Vermouth, Coconut-Black Truffle Cream, Amaro Montenegro, Benedictine, Pistachio Oil | Bartender Justin Lavenue of The Roosevelt Room

Graham Cracker Ice Cream, Figs, Chocolate Ganache, Chocolate Tuile, Peanuts | Pastry Chef Kendall Melton of Chicon

Chef Steve McHugh of Cured

Eggs, Tomato, Onion, Tortilla Chip, Queso, Jalapeño, Cilantro | Chef Callie Speer of Holy Roller

Black Orange-Garlic Purée, Salsa Verde, Yellow Bolita Corn Tortilla | Chef Page Pressley of Emmer and Rye

Green Pea Hummus, Burnt Benne Honey Mustard, Pickled Mustard Seeds, Toasted Benne Seeds | Chef Michael Fojtasek of Olamaie

Potato Rice, Potato Glaçage, Schmaltz, Koji Oil, Brown Butter Crumble, Lemon Thyme | Chef Damien Brockway of P6 at The Line ATX

Ricotta, Fermented Tomato Water, Wild Oregano, Parsley, Chives, Yaupon vinegar | Chefs Kevin Fink and Page Pressley of Emmer and Rye

Chef Adam Brick of Vino Vino

Chef Tatsu Aikawa of Kemuri Tatsu-Ya

Roasted Vegetables, Cotija Cheese, Fermented Radishes, Lamb's Quarters, Okra Flowers, Wild Oregano | Chef Max Snyder of Pitchfork Pretty

Pomodoro, Grana Padano, Mozzarella, Caponata, Parsley, Italian Basil, Spicy Olive Oil | Chef Fiore Tedesco of L'Oca d'Oro

Deer Creek Cheddar Espuma, Chocolate Ganache, Orange Marmalade, Candied Pecans | Pastry Chef Tavel Bristol-Joseph of Emmer & Rye

Sturia Caviar, Popcorn Pastry Cream, Black Lime Caramel, Puffed Amaranth, Powdered Cheddar | Pastry Chef Daniela Herrera of Counter 3. Five. VII.

Artisans Bryan Butler and Ben Runkle of Salt and Time

Mesquite-Smoked Brisket, Refried Beans, Potato, Bacon, Tomato-Serrano Salsa, Flour Tortillas | Pitmaster Miguel Vidal of Valentina's Tex Mex BBQ

Oloroso Sherry, Bols Genever, Gin, Blueberry Rooibos-Claret Syrup, Citrus, Bitters | Bartender Madelyn Kay of VOX Table

London Dry Gin, White Port, Lime Cordial, Tonic Water | Bartender Benjamin Krick of Juniper Tar