Honey Butter and Maple Syrup | Restaurateur Jeremiah Schenzel of Daps Breakfast & Imbibe

Tomato, Parmigiano Reggiano, Stracciatella, Basil | Chef Kyle Jacovino of Pizzeria Vittoria

Carolina Gold Rice, Crab, Spicy Sofrito, Herb Oil, Sweet Paprika, Chives | Chef Juan Cassalett of Malagón

Pig's Head Bolognese, San Marzano Tomatoes, Pecorino Romano, Basil | Chef Colin Marceli of Renzo

Chef Brandon Olson of King BBQ

Jasmine Rice, Ham, Crab, Peas, Corn, Curry Aïoli, Fresh Herbs, Tempura Crunch | Chef Shuai Wang of Jackrabbit Philly

Fino Sherry, Clarified Lime Juice, Soursop Ice Cream | Bartender Christian Favier of The Ordinary

Cold Brew, Lemonade, Lime, Coconut, Orange Zest, Cinnamon | Roaster Zach McCutchen of Prophet Coffee

Radish, Parlsey, Tarragon, Garlic-Tarragon Aïoli, Toasted Baguette | Chef Andrew Gantt of Kimpton Brice Hotel

Vodka, Skinos Mastiha Liqueur, Lime Cordial, Blueberry Liqueur, Prosecco | Bartender Saquan Jenkins of Coterie

Marinated Hanger Steak, Suya Spice, Sliced Chiles | Chef Bintou N’daw of Bintü Atelier

Impossible™ Ground Beef, Bell Peppers, Carrots, Potatoes, Banana Ketchup, Eel Sauce, Little Gem Lettuce, Chile Crunch, Fresh Herbs | Chef Nikko Cagalanan of Kultura

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