Orange Bitter Meringue, Satsuma Coulis, Macerated Cucumber | Chef Jarrett Stieber of Little Bear

Broccoli, Cauliflower, Persimmon Duo Jiao, Pecan Dukkah, Hot Sauce, Fresh Herbs | Chef Jarrett Stieber of Little Bear

Chef Pat Alfiero of Heavy Metal Sausage

Gin, Yuzu Liqueur, Lemon, Balsamic Syrup, Prosecco, Szechuan Pickle | Bartender Tom Brander of Wilder

Miso Beurre Blanc, Pistachio Purée, Finger Lime, Licorice Root Powder | Chef Kevin McWilliams of Laurel

Smoked Pork Belly with Maple BBQ Sauce | Chef Quy Hoang of Blood Bros. BBQ

Kennebec Potatoes, Pecorino Romano PDO, Black Truffle Fonduta, Mint | Chef Ricardo Heredia of Cohn Restaurant Group

Wagyu Kilawin, Potato Foam, Pecorino Romano PDO, Fried Garlic, Chives | Chef Carlo Lamagna of Magna Kusina

Coffee Dry Rub, Mustard, Cocoa Bitters, Banana-Flavored Whiskey | Chef Quy Hoang of Blood Bros. BBQ

Japanese Cucumber, Avocado, Satsuma, Soy Sauce, Orange Bitters, Shrimp Chips | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine

Cocoa Pasta Frolla, Chocolate Pastry Cream, Sliced Almonds | Pastry Chef Justine MacNeil

New Orleans-Style Barbecue Sauce and Bulgarian Feta | Chef Dominick Lee of Alligator Pear

Porcini Mushrooms, Jamón Ibérico, Chervil | Chef Seamus Platt of Norcino Salumi

Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk

Crispy Brussels Sprouts, Bravas Sauce, Migas, Garlic Aïoli | Chef Cassie Piuma of Sarma

Rice, Fennel, Cucumber, Red Onion, Fresh Herbs | Chef Dominick Lee of Alligator Pear

Grilled Red Onions, Saba, Flaky Sea Salt | Chef Kyle McCornick of Mish Mish