Yeast Butter, Black Truffle Butter, Orange Zest, American Grana, Black Truffle, and Chives | Chef Noah Sandoval of Oriole

Bacon, Portuguese Sausage, Spam, Hondashi, Oyster Sauce, Peas, and Fried Garlic Chips | Chef Sheldon Simeon of Lineage

Pastry Chef Danielle Spencer of Win Son Bakery

Mixed Greens, Squash, Preserved Fruit, Pickled Onions, Gruyère, Shallot-Mustard Vinaigrette, and Pumpkin Seeds | Chef Brian Ahern of Boeufhaus

European Veal, Black Truffle Gribiche, and Potato Chips | Chef Heather Pelletier of Chumley's

Charred Plum Tomato, Avocado, Jalapeño, and Herbs | Pitmaster John Stage of Dinosaur Bar-B-Que

Grilled Branzino, Curry Pasta, Coconut, Fish Sauce, and Banana Leaf | Chef Ohm Suansilphong of Fish Cheeks

Kurobuta Pork, Maitake Mushrooms, Yuzu Kosho Aïoli, and Sesame Potato Bun | Chef John Sundstrom of Lark

Cured Hiramasa Kingfish, Bird's Eye Chiles, Shallots, Lemongrass, Lime and Mint | Chef David Thompson of Long Chim

Concord Grape Sorbet, Cake Croutons, and Olive Relish | Pastry Chef Abby Swain of Temple Court

Heirloom Tomatoes, Lap Cheong, Crème Fraîche, and Herbs | Chef Jonathan Whitener of Here's Looking At You

Soy Sauce, Five Spice, Bean Sprouts, Chives, and Fried Shallots | Chef Eric Sze of 886

Cabbage Broth, "Sacraments" Spheres, Olive Oil, and Pickled Piparra Peppers | Chef Diego Guerrero of DSTAgE

Marsala Sauce, Matsutake Mushrooms, Garlic, and Herbs | Chef Nick Tamburo of Momofuku Nishi

Whey-Braised Veal, Lavender Vinegar, Saffron Wine, Scallions, and Borage Flowers | Chef Fiore Tedesco of L’Oca d’Oro

Tofu Misozuke, Cucumber Kasuzuke, Sanbaizu Gelée, and Umeboshi | Chef JT Vuong of Rule of Thirds

Smoked Trout Roe, Bonito Butter, Chives, and Smoked Olive Oil | Chef Jaime Young of Sunday Hospitality

Corn Cob-Infused Bourbon, Banana-Infused Oloroso, Shiitake-Honey Syrup, Aquavit, Benedictine, and Angostura Bitters | Bartender Nathan O'Neill of The NoMad