Crab, Fried Quinoa, Banana Vinegar Aïoli, Coconut Rice, and Salmon Roe | Chef Andres-Julian Zuluaga of Blend 111

Persian Cucumber, Whipped Feta, Pomegranate, Smoked Olive Oil, Herbs, and Pita | Chef Lee Gregory of Soutbound

Braised Shallots, Red Cabbage, and Sauce Perigourdine | Chef Ryan Ratino of Bresca

Ember Roasted Vegetables, Spicy Sorghum, Campfire Cream, Benne Craquelin | Chef Opie Crooks of No Goodbyes

Fennel Custard, Raspberry Madeira Sauce, Olive Oil, Fennel Fronds, and Sea Salt | Pastry Chef Annie Coleman of Tail Up Goat

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