Pork Belly, Vinegar, Apricot, Cranberry, Pepper, Onion, and Pineapple | Chef Johnny Lee of Pearl River Deli

Banana Justino Whiskey, Pernod, Campari, Sweet Vermouth, Chocolate Bitters, and Angostura Bitters | Bartender Austin Hennelly of Majordōmo

Oyster Sauce, Lemon, and Rice | Chef Hak Lonh of Gamboge

Brioche, Apple Caramel, Apple Anglaise, Black Apple Sorbet, and Brie Sabayon | Chef Douglas Rankin of Bar Restaurant

Marinated Ikura, Nam Jim, and Herbs | Chef Justin Pichetrungsi of Anajak Thai

Smoked Eggplant, Cucumber, Preserved Lemon, and Labneh | Chef Suzanne Goin of A.O.C.

Dark Chocolate, Tofu, Dates, Mochi, Cacao Nibs, and Olive Oil | Pastry Chef Gemma Matsuyama of Tsubaki

Campari, Vermouth, Grapefruit, and Salt | Bartender Mike Capoferri of Thunderbolt

Buffalo Trace Bourbon, Pinot Noir Syrup, Coconut, and Lemon | Bartender Mike Capoferri of Thunderbolt

Whipped Ricotta, Crispy Shallots, and Fried Egg | Chef Sam Nuckols of Sibling Rival

Niman Ranch Pork, Potato, Parmigiano, Burrata, Fennel Pollen, Lemon, and Pistachio | Chef Francesco Allegro of Rossoblu

Jus, Yogurt Curd, Cucumber, Chive Oil, Sumac, and Wood-Grilled Naan | Chef Tyler Curtis of Pilot

Crispy Semolina Pasta, Chickpeas, Olive Oil, Garlic, and Parmigiano | Chef Jackson Kalb of Ospi

Lone Mountain Wagyu, Onion, Cheese, and Honey-Milk Bread Bun | Chef Daniel Son of Katsu Sando

Scallion, Basil, Egg, Cheese, Chile, Garlic, and Soy | Chef Vivian Ku of Joy

Eggs, Tortilla Strips, Onion, Cheddar, Brisket, Pico de Gallo, and Avocado | Restaurateur Briana Valdez of HomeState

Fried Eggplant, Hard-Boiled Egg, Israeli Salad, Fries, Tahini, and Sourdough Pita | Chefs Or Amsalam and Alexander Phaneuf of Hasiba

Korean Bouillabaisse, Shrimp, Mussels, Egg Noodles, and Chrysanthemum | Chef Kyungbin Min of Hanchic