Fish Sauce, Cilantro, Scallion, Lime

Caramel, Orange Honey Blossom Cream, Mandarin Gel, Orange Blossom Honey Crunch | Pastry Chef Ruben Ortega of Xochi

Mortadella, Honey Foam, Pickled Mustard, Pistachio-Honey Crumble, Pepper Cress | Chef David Murphy of Shuggie’s Trash Pie + Natural Wine

Hot Honey, Jalapeño-Herb Spread, Mayonnaise, Lettuce, Tomato, Pain di Mie Bun | Chef Brandll Mann of Better Luck Tomorrow

Spiced Honey, Pickled Peppers, Fresh Herbs | Chef Drake Leonards of Eunice

Farmer's Cheese, Honey Syrup, Salted Honey Ice Cream | Pastry Chef Marie Riddle of Bludorn

Eggs, Creole-Spiced Impossible™ Pork, Fingerling Potatoes, Onion, Bell Pepper, Cheddar Cheese, Hot Sauce, Scallion | Chef Edwin De La Rosa of Middle Child Clubhouse

Vegan Eggs, Impossible™ Spicy Sausage, Vegan Cheese, Avocado, Vegan Mayonnaise | Chef Edwin De La Rosa of Middle Child Clubhouse

Raisin Salmoriglio, Guanciale Vinaigrette, Garlic Aïoli, Grilled Cucumber, Black Lime, Basil | Chef Darren Underway of Alla Vita

Beet Mousse, Vanilla Marshmallow, Yuzu Gel, Beet Chips, Soba Crunch, Candied Yuzu | Pastry Chef Jessica Vasquez of Momotaro

Gin, Lime, Poblano Liqueur, Dill Aquavit, Velvet Falernum, Mint | Bartender Agustina Sofo of The Whistler

Kimchi Aïoli, Caramelized Onions, Mozzarella, Cabbage, Milk Bread | Chefs Rich Letheby and Chris Yoo of Sando Street

Chamomile Honey, Cultured Cream, Caviar, Nori Powder | Chefs Carrie and Rupert Blease of Lord Stanley

Fig Leaf-Infused Vodka, Lime, Salted Wildflower Honey, Rose Syrup, Rose Geranium Tincture, Bitters | Bartender Evan Williams of Dalida

Thyme, Black Mission Figs, Candied Poppy Seeds, Burnt Meringue | Pastry Chef Nicole Krasinski of State Bird Provisions

Blanco Tequila, Mezcal, Orange Verdita, Lime, Mint | Restaurateurs Christina Chae and Zach Rivera of Golden Years

Cabbage Slaw, Pepper Sauce, Corn Tortilla | Chef Valentine Howell of Black Cat Tacos

Avocado, Chile, Sesame Oil, Lime, Mint, Fried Vietnamese Wrappers | Chef Jason Melamed of Allez Cafe