Littleneck Clams, Celery, Onion, Potato, Smoked Bacon, Dill, Saltines | Chef Eddie Barrett of BeetleCat

Rum, Dry Vermouth, Elderflower, Bitters, Lemon | Bartender Baylee Hopings of Carmel

Pickled Daikon, Crema de Aji, Shoestring Potato Chips, Ciabatta, Fried Plantains | Chef Arnaldo Castillo of Tio Lucho’s

Bourbon, Sloe Berry, Pecan Amaretto, Lemon, Simple Syrup, Bitters | Bartender Charles Howk of Little Bear

Pimento Cheese, Cremini Mushrooms, Shredded Mozzarella, Parmesan, Scallions | Chef Rob Birdsong of Glide Pizza

Roasted Sweet Potato, Marigold Sauce, Sweet Potato Chips | Chef Maricela Vega of Chico

Bourbon, Aperitivo Cappelletti, Smoked Vermouth, Tobacco Smoke, Orange Peel | Bartender Vincent Dugan of Bar Margot

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