Maker’s Mark Bourbon, Amontillado Sherry, Amaro CioCiaro, D.O.M. Benedictine, Black Lemon Bitters | Bartender Randy Jeffers of Scholar

Guacamole, Pickled Mango, Pickled Red Onion, Leche de Tigre, Jalapeño, Cilantro | Chef Jean Valcarcel

Doenjang Broth, Cucumber Deodeok, Dongchimi Granita, Trout Roe, Kinome Leaf | Chef Nate Kuester of NARO

Spring Onions, Chickpea Mash, Cilantro Chutney, Fresh Herbs | Chef Jackie Carnesi of Nura

Goi Slaw, Tartar Sauce, Amrican Cheese, Brioche Buns | Chef Richard Văn Lê of Matta

Black Lentils, Mung Beans, Chiles, Onion-Lime Relish | Chef Eric Valdez of Dhamaka

Genmaicha-Infused Whisky, Toasted Lotus Seed Orgeat, Lemon, Egg White | Bartender Katsumi Manabe of Scotch Lodge

Fennel Cream, Lime Sauce, Lime Meringue, Graham Cracker Crumb | Pastry Chef Georgia Wodder of Al Coro

Steamed Rice, Youtiao, Fried Egg, Scallions, Pork Floss | Chef Fu-Mao Sun of Mighty Hans

Sourdoughnut, Passion Fruit Crème, Raspberry Sugar | Baker Betsy Gonzalez of Osono Bread

Dark Rum, Amer Ticon, Pineapple Syrup, Lime, Tonic | Bartender Alec Bales of Ticonderoga Club

Brown Butter Rye Whiskey, Chai Syrup, Oloroso Sherry, Cinnamon Tincture, Bitters | Bartender Kharis Ellison formerly of The Lawrence

Poached Lobster, Tomalley Mayonnaise, Steamed Rice, Fennel Oil, Shaved Muscadine | Chef Mykel Burkhart of Miller Union

Roasted Kabocha Squash, Shallots, Thai Chile, Shrimp Paste, Pecans | Chefs Carlo Gan and Mia Orino of Kamayan

Gin, Agave, Lemongrass Syrup, Lemon, Sparkling Wine, Thai Bitters | Bartender Adrian Fessenden-Kroll of Talat Market

Sticky Rice, Shallots, Tomatoes, Herbs, Peanuts | Chef Thip Athakhanh of Snackboxe Bistro

Pisco, Gin, Herbal Liqueur, Celery-Lemon Cordial, Salt | Bartender Conrad Helms IV of Lazy Betty

Pâte à Choux, Craquelin, Bee Pollen | Pastry Chef Paul Westin of Choux Maker