Black Vinegar Gastrique, Spiced Cashews, Labneh | Chef Trigg Brown of Win Son

Smoked Cognac, Sundried Tomato Honey, Dry Curaçao, Amaro, Montenegro, Everything Bagel Spice Tincture, Lemon, Egg White | Bartender Channing Centeno of Otis

Banana Leaf Ice Cream, Raw Honey, Toasted Pepitas | Pastry Chef Isabel Coss of Cosme

Ginger-Apple Broth, Jasmine Oil, Radish, Oxalis | Chef Nico Russell of Oxalis

Rigatoni, Soffritto, Garlic, Anchovy, Lemon, Parsley, Ricotta, Salata | Chef Ashley Eddie of Santina

White Chocolate-Coconut Tuile, Raspberry-White Chocolate Glaze, Dulce de Leche Sauce, Raspberry Compote | Pastry Chef Diane Apostolacus of Capitale

Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice | Chef Suansilphong Ohm of Fish Cheeks

Compressed Apple, Horseradish Custard, Osetra Caviar, Dill Fronds | Chef Justin Skribner of Benno

Champagne, Cedar-Infused Brandy, Cedar Tincture, Jasmine Syrup, Apricot Brandy, Orange Bitters | Bartender Aidan Bowie of The Aviary and The Office

Black Garlic-Braised Black Trumpet Mushrooms, Onion Petals, Onion Soubise, Swiss Chard | Chef Mike Reilly of The NoMad

Chicken Livers, Tomato, Chiles, Ginger, Garlic, Turmeric, Paos | Chef Chintan Pandya of Adda

Baker Max Blachman-Gentile of The Standard East Village

Avocado, Herb-Sesame Dressing, Preserved Lemon, Spiced Pumpkin Seeds | Chef Mavis-Jay Sanders of Brownsville Community Culinary Center

Sea Scallops, Jicama, Citrus, Radish, Chiles, Red Onion, Cilantro | Chef TJ Steele of Claro

Lamb Sausage Sugo, Lemon Zest, Pecorino Romano | Missy Robbins of Lilia

Shallot Jam and Pistachios | Heather Pelletier of Chumley’s

Sunchoke Purée and Microgreens | Chef Osvaldo Garrida of Capitale

Baby Banana with Banana Cake, Banana Cremeux, Chocolate Ganache, Coffee Ice Cream, Chocolate-Hazelnut Croustillant | Pastry Chef Eunji Lee of Jungsik