Junmaishu Sake, Amaro, Umeshu, Seasonal Fruit Syrup, Lemon, Bitters | Bartender Austin Hennelly of Kato

Flat Iron Steak, Tarragon Aïoli, Bagna Cauda, Chives, Aged Cheddar, Chips | Chef Ana Palomares of Death & Co.

Fried Tofu, Pickles, Lettuce, Avocado, Alfalfa Sprouts, Sunflower Tahini | Chef Zach Jarrett of Bub and Grandma’s

Seared Maitake Mushroom, Spinach, Sanbaizu, Sambal, Scallion, Sesame Seeds | Chef Greg Inga of Son of a Gun

Rice Pudding, XO Sauce, Garlic Soy Sauce, Crispy Shallots, Cilantro | Chef Cynthia Hetlinger of RYLA

Fabby’s Chorizo, Potato Purée, Guajillo Aïoli, Shredded Lettuce, Oaxaca Fluff | Chef Alejandro Guzmàn of Fabby’s

Scotch, Passion Fruit Liqueur, Amaretto, Lemon, Orange Blossom Honey Syrup, Fennel | Bartender Stephanie Reading of Birdie G’s

Mashed Potatoes, Roasted Chayotes, Pickled Chayotes, Fried Leeks | Chef Danielle Duran-Zecca of Amiga Amore

Coconut Green Goddess Dressing, Chile Crunch, Chile Oil Breadcrumbs, Cured Egg Yolk | Chef Nico de Leon of Lasita

Tequila Blanco, Passion Fruit Liqueur, Pineapple Eau de Vie, Tepache, Lime | Bartender Chris Chernock of asterid by Ray Garcia

Chef Viktoriya Campos of Felix Trattoria | Venice, CA

Uni, Horseradish Cream, Green Apple Ice | Chefs Maxou Boonthanakit and Lijo George of Camphor

Frisée, Thai Basil, Caesar Dressing, House Vinegar, Parmesan, Rice Paper Crouton | Chef Diego Argoti of Poltergeist

Carnaroli Rice, Tomato Sauce, Parmigiano Reggiano, Stracciatella, Basil Cream, Dehydrated Tomato, Burnt Caper Powder | Chef Mattia Agazzi of Gucci Osteria da Massimo Bottura

Pink Lady Apple Kimchi, Grilled Broccolini, Strawberry Gochujang Vinaigrette, Pickled Radish | Chef Alisa Vannah of Mr. T

Garlic, White Wine, Lemon, Capers, Parsley, Veal Jus | Chef Sathia Sun of Donna’s

Cognac Granita, Spiced Apple Compote, Apple Cider Shards, Mint Purée, Vanilla Bean Powder, Purple Oxalis | Pastry Chef Mac Daniel Dimla of Providence

Tequila, Pulque, Sake, Granada Vallet, Squirt Cordial, Grapefruit Spray | Bartender Max Reis of Mírate