Crab Fat, Lardo, Smoked Trout Roe, and Chive | Chef Paolo Dungca of Hiraya

Thyme, Bay Leaf, and Goat Cheese | Baker Rachel de Jong of Cou Cou Rachou

Chef Demetri Mechelis of Martha Dear

Wild Mushrooms, Grana Padano, Black Pepper, and Thyme | Chef Laine Myers of Oro

Gin, German Amaro, Smoked Citrus Tonic, and House Seltzer | Bartender Andon Whitehorn of Alewife

Dashi, Melted Brie, Shichimi Togarashi, and Garlic Chives | Chef Masako Morishita of Maxwell Park

Fried Snakehead, Buttermilk Hot Sauce Marinade, Alabama White Sauce, and Oyster Sauce | Chef Bobo Catoe of Alewife

Battered Branzino, Mu Radish, Yangnyeom Sauce, Herb Muchim, Chile, and Sesame | Chef Angel Baretto of Anju

Fried Catfish, Pea Leaves, Spinach, Kimchi, Gochugaru, and Pork Floss | Chef Kevin Tien of Moon Rabbit

House Barbecue Sauce and Honey Mustard | Pitmaster Fernando González of 2Fifty Texas BBQ

Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass

Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell | Chocolatier Ashleigh Pearson of Petite Soeur

White Rum, Aged Rum, Toasted Coconut, and Amaro Averna | Bartender Sophia Kim of Longoven

Cheddar Fritters, Caramel Popcorn, Salted Caramel Sauce, and Cheddar Cake Crumble | Chef Taylor Rause of Rye

Melon, Cucumber, Almond Milk, Garlic, and Dill Oil | Chef Phillip Halff II of Halff Culinaire

Tequila, Mezcal, Roasted Pineapple, Lemon, Lime, Pasilla Chile, and Salt | Bartender Iluggy Recinos of Exxir Hospitality

Foie Gras Pâté, Shredded Chicken, Char Siu, Mayonnaise, and Pickled Vegetables | Chef Carol Nguyen of Ngon Vietnamese Kitchen

Mezcal Gin, Irish Whiskey, Espresso, Agave, and Lemon Bitters | Bartender Heather Poile of Lounge Here