Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura | Chefs Peter Cho and Scotty Iijima of Toki

Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah | Chef Kyle Christy of Street Disco

DemKota Ranch Beef, Cockles, Lovage Aïoli, Charred Kale | Chef John Denison of St. Jack

Rhubarb Gelée, Poached Rhubarb, Mint Oil, Toasted Milk Crunch | Pastry Chef Tara Lewis of Tusk

Braised Adobo Beef, Cultured Cream, Cabbage, Cilantro, Pickled Onions | Butchers Kei Ohdera and HJ Schaible of Pasture

Lumina Farms Lamb Shoulder, Tomatoes, Spelt Croutons, Niçoise Olives, Whipped Labneh | Chef Dylan Sprenger of La Moule

Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread | Chef Justin Woodward of OK Omens

Double Chocolate Fudge Frosting, Crystalized Chocolate, Maldon Salt | Pastry Chef Siobhan Speirits of Cafe Olli

Citrus Miso, Crispy Leeks, Lemon, Togarashi, Sasa Leaf | Chef Rodrigo Ochoa of Janken

Tomato Sauce, Ricotta, Mozzarella, Breadcrumbs | Chef Anthony Siccardi of No Saint

Black Beans, Pickled Red Onions, Avocado, Spicy Peanuts, Tortilla | Chef Ricky Bella of Palomar

Nettle Pesto, Fried Nettles, Asparagus, Parmesan, Lemon | Chef Cameron Dunlap of Morchella

Fried Tofu, Maitake Conserva, Tofu Aïoli, Jasmine Rice, Pickled Chiles, Scallions, Fried Garlic | Chefs Ethan and Geri Leung of Baon Kainan

Marinated Tempeh, Sauerkraut, Vegan Cheese, Vegan 1000 Island Dressing, Rye Bread | Restaurateur Jenny Nugyen of The Sports Bra

Birch-Infused Vodka, Orange-Lemon Cordial, Gammel Dansk, Linie Aquavit, Egg White, Bitters | Bartender Jamie Cecchine of Kachka

Black Tahini-Chile Crisp Bialy | Baker Adam Thompson of Bialy Bird

Bok Choy, Sweet Soy, Dashi, Ramen Noodles, Sesame Oil | Chef Sara Hauman of Tiny Fish Co.

Piperade, Pimenton Oil, Citrus Salt, Espelette Pepper, Lime, Mint | Chef Matt Mayer of Heavenly Creatures