Plantain-Date Purée, Sherry Vinaigrette, Fresh Herbs, Country Bread | Chef Michael Beltran of Ariete

Bell Peppers, Piquillo Peppers, Hazelnuts, Almonds, Sherry Vinegar, Garlic, Paprika | Chef Kim Alter of Nightbird

Greek Yogurt, Sherry Vinaigrette, Fresh Mint | Chef Kim Alter of Nightbird

Cipollini Onions, Sherry Vinegar Romesco, Hazelnuts, Chives, Fried Tarragon | Chef Austin Adler of Maple & Ash

Chef Michael Beltran of Ariete

Roasted Pearl Onions, Sherry Vinegar, Pepperoncini, Parsley | Chef Austin Adler of Maple & Ash

Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Craquelin, Chocolate Crémeux, Chocolate Feuilletine, Praline | Pastry Chef Georgia Baker of Brochu’s Family Tradition

Carolina Gold Rice, Kimchi Purée, Crab Sauce, Seed Mix, Crispy Kale | Chef Zach Kimmel of Tippling House

Green Sauce, Garlic Sauce, Sweet Plantains, Queso de Freír, Mayonnaise-Ketchup, Kaiser Roll | Chef Mario Torres of Caribo Flip

Green Garlic Luganega, Hot Honey Agrodolce, Radicchio Marmalade, Onion Sprouts, Fried Rosemary | Chef Nick Dugan of Sorelle

Brown Butter, Sherry Vinegar, Garlic, Red Chile, Parsley | Chef Christian Truong of Si! Mon

San Marzano Tomato, Harissa, Smoked Mozzarella, Burrata, Sweet Basil, Za'atar | Chef Alicia Wang of Yellow Georgetown

San Marzano Tomato, Fior di Latte, Basil, Olive Oil, Sea Salt | Chef Kyle Jacovino of Pizzeria Vittoria

Mozzarella, Provolone, Gorgonzola, Tiger Figs, Garlic Honey, Basil | Chef Daniel Spinale of Pizza Project

Heirloom Tomato Sauce, Roasted Tomatoes, Burrata, Calabrian Chiles, Arugula, Basil | Chef Daniel Chavez of Cosa Buona

Tomato Sauce, Mozzarella, Parmigiano Reggiano, Pepperoni | Chef Adrian Chelette of Nighthawk Napoletana

Heirloom Tomato Sauce, Roasted Tomatoes, Burrata, Calabrian Chiles, Arugula, Basil | Chef Daniel Chavez of Cosa Buona