Maryland Oysters, Tomato Butter, Bacon Butter, Lettuce Butter | Chef Gabriel Freeman of Scofflaw

Brussels Sprouts, Broccoli, Green Beans, Spinach, Kale, Scallions, Vinaigrette, Lemon | Restaurateur Donna Lee of Brown Bag Seafood Co.

Midwestern Dry Gin, Blanc Vermouth, Apricot Eau de Vie, Suze | Bartender Kristina Magro of Prairie School

Baker Alexander Roman of Somerset

Pistachio-Chocolate Mousse, Bergamot, Cocoa Nib, Lemon-Cardamom Gel, Toasted Buckwheat Gelato | Pastry Chef Leigh Omilinsky of Nico Osteria

Feni, Rhum Agricole, Rose Cordial, Grapefruit, Lime | Bartender Annie Beebee-Tron of The Ladies’ Room at Fat Rice

Pineapple Rum, Plantation Rum, Coconut, Pandan Liqueur, Simple Syrup, Lime, Batavia Arrack | Bartender Annie Beebee-Tron of The Ladies’ Room at Fat Rice

Clarified Banana Rum, Banana Syrup, Lime 2.0 | Bartender Kevin Beary of Three Dots and a Dash

Salsa Verde, Tangerine, Lemon, Fresh Herbs | Chef AJ Walker of Publican Anker

Grilled Trumpet Mushrooms, Tokyo Turnips, Pickled Pear, Yuzu Kosho Onions, Aïoli, Smoked Onion Oil, Pumpernickel Chips | Chef Jimmy Papadopoulos of Bellemore

Smoked Chestnut Consommé, Smoked Trout Roe, Basmati Rice, Sour Cream, Lime Zest | Chef Ryan Pfeiffer of Blackbird

Black Garlic Aguachile, Horchata, Chicharrón | Chef Noah Sandoval of Oriole

Roasted Sunchoke Ice Cream, Seeded Crisps, Sunchoke Chips | Pastry Chef Emily Spurlin of Bad Hunter

Fresh Yuba, Guajillo-Tomato Salsa, Lime Juice, Cilantro, Corn Tortillas | Chef Julie Warpinski of Big Star

Braised Beef Belly, Vegetable Escabeche, Rajas con Crema, Avocado Purée, Corn Tortillas | Chef Jonathan Zaragoza of Birrieria Zaragoza

Spicy Coconut, Braised Lacinato Kale, Brassica Flowers | Chef Carlo Lamagna of Magna

Chickpeas, Lavender, Coriander, San Marzano Tomatoes, Basil | Chef Edouardo Jordan of Salare

Embered Kohlrabi, Egg White Shoyu, Burnt Walnut Oil, Lime | Chef Kevin Fink of Emmer and Rye