Black Pesto, Roasted Tomatoes, Baby Spinach, Shredded Mozzarella | Chef Yusef Walker of Dolo’s Pizza

White TCHO Chocolate and Pink Peppercorn Glaze, Rhubarb-Orange Compote, Coconut Sorbet, Oat Streusel | Pastry Chef Claudia Martinez of Miller Union

Snap Peas, Epis, Chicken Jus, Roasted Cashews, Cilantro | Chef Dayana Joseph of Dine with Day

Seasoned Tomatoes, Pickled Banana Peppers, Little Gem Lettuce, Florida Sauce, Fresh Herbs | Chef Bradford Forsblom of Fishmonger

DemKota Ranch Beef, Beef Shank Presse, Salsify, Smoked Mushroom Relish, Bone Marrow Jus | Chef Austin Goetzman of Lazy Betty

Vietnamese Doughnut, Pork Floss, Pork Sausage, Pork Pâte, Scallion Oil, Turmeric Sticky Rice, Fried Pork Fat | Chef Nhu Ton of Bánh

Mussels, Clams, Cockles, Clam Wine, Mushrooms, Fresh Herbs | Chef Gemma Kamin-Korn of Bar Beau

Chile Syrup, Vegan Chantilly, Fresh Passion Fruit, Sea Salt | Pastry Chef Amanda Perdomo of Cool World

Lemongrass Lamb, Vermicelli Noodles, Fresh Herbs, Pickles | Chef Eric Tran of Falansai

Clams, Cockles, Roasted Cauliflower Purée, Vin Jaune Sauce, Chive Oil, Toasted Walnuts | Chef Nico Bouter of Kingfisher

Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured

Baker Betsy Gonzalez of Osono Bread

Gin, Le Verger Liqueur, Mt Rigi Aperitif, Bordiga Liqueur, Honey- Lavender Syrup | Bartender Conrad Helms of Lazy Betty

Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds | Chef Lino Yi of TKO

Black Pearl Oyster Mushrooms, Parmesan, Arugula | Chef Michael Staniewicz of Wrecking Bar Brewpub

Tres Generaciones Plata Tequila, Pineapple, Lime, Green Chartreuse, Passion Fruit Liqueur, Mint | Bartender Baylee Hopings of Carmel

Pisco, Carrot Juice, Lemon Juice, Lustau East India Solera, Ginger Syrup, Egg White | Bartender Leanne Favre of Leyenda and Clover Club

Avocado, Santa Barbara Uni, Radish, Charred Serrano Mayonnaise, Yuzu Olive Oil | Chef Santiago Gomez of Palo Santo