Rock Crab, King Prawn, Pecorino Romano PDO | Chef Jason Fullilove of Norma

Pecorino Romano PDO, Black Pepper, Eggplant Confit, Marinara, Chile Flake | Chef Peter Klein of Holiday

Ricotta Gnocchi, Truffle Butter, Pecorino Romano PDO, Chives | Chef Matthew Adler of Caruso’s Grocery

Crushed Tomatoes, Garlic, Guanciale, Pecorino Romano PDO | Chef Gerald Addison of Grazie Nonna

Txakoli, Brazilian Lemonade, Brandy, Lemon Juice, Salt | Bartender Maggi Warren of Pompette

St. Louis Pork Ribs, Tomato, Onion, Okra, Hanghang Oil, Scallion | Chef Joe Fontelera of Boonie’s Filipino Restaurant

Butter-Washed Corn Whiskey, Sol Tarasco Charanda Añejo Hongos Rum, Corn Liqueur, Corn Flake Syrup | Bartender Chris Martin of Smyth

Lima Bean-Rice Pilaf, Salsa Verde, Lemon Balm | Chef Lamar Moore of Bronzeville Winery

Braised Turnip Greens, Enoki Barigoule, Pickled Turnips, Crispy Chicken Skin | Chef Bradyn Kawcak of Atelier

Olive Aïoli and Brown Butter Breadcrumbs | Chefs Aaron Patten and Katie Wasielewski of Pompette

Fried Tofu, Sisig Sauce, Bell Peppers, Scallion, White Rice | Chef Melvin Reyes of Mano Modern Cafe

Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters | Bartender Monica Casillas-Rios of Elske

Lemon-Dill Sauce | Chefs Brian Greene and Alex Skrzypczyk of Pickled Prince

Halloumi, Fried Egg, Za'atar, Labneh, Harissa Mayonnaise, Sumac, Picked Red Onion, Arugula, Sesame Seed Brioche | Chef Billy Zureikat of Tripping Billy

Singani 63, Melon Liqueur, Dolin Genepy, Lime, Simple Syrup, Carpano Botanic | Bartender Abe Vucekovich of The Meadowlark

Kashkaval, Buffalo Mozzarella, Ricotta, Squash Ice Cream, Ginger Leaf Syrup, Candied Ginger | Pastry Chef Nik Masalerz of Oleana

Niman Ranch Iberian Pork, Guava-Apple Purée, Black Garlic Purée, Togarashi Carrots, Leeks | Chefs Eddie Ku, Brady Neihoff, and Jose Silva of Gourmet Caterers

TCHO White Chocolate, Honey, Almond, Hazelnut Pistachio, Cherry, Apricot, Strawberry | Confectioner Elle Lei of SUGOi Sweets