Charred Lemon-Infused Vodka, Chenin Blanc, Domaine Ravignon Floc de Gascogne, Rosemary-Infused Vermouth, Verjus Blanc, Rosemary Liqueur, Peach Liqueur, Pisco, Olive | Bartender Ian Alexander of The Dead Rabbit

Bourbon, Tequila, Sweet Potato Syrup, Sfumato | Bartender Jeanne Torres of The Musket Room

Charred Caraflex Cabbage, Carrot-Date Purée, Scallion Chutney | Chef Allyx Seemann of Gator

Oil-Poached Squid, Cherry Tomato Sauce, Calabrian Chiles, Toasted Breadcrumbs, Horseradish | Chef Jamie Tao of Daphne's

Potato-Wrapped Monkfish Tail, Wilted Spinach, Vuelve a la Vida, Lobster Oil | Chef Fidel Caballero of Corima

with Pickled Cherries | Chef Skylar Mosca of Sailor

Gin, Rye Whiskey, Plum, Strawberry, White Vermouth, Orange Bitters | Bartender Trevor Langer of Porchlight

Bergamot Granita and Olive Oil | Pastry Chef Camari Mick of Raf's

Prosciutto San Danielle, Sage, Frisée, Golden Raisins, Orange Vinaigrette, Basil, Chives | Chef Robert Hartman of Saint Theo’s

Marinated Branzino, Coconut, Kashmiri Chiles, Curry Leaves, Garlic | Chef Dipesh Shinde of Kanyakumari

Ground Lamb, Sumac Oil, Scallions, Serrano Chile, Mint | Chef Soroosh Golbabae of Sawa

Minced Pork, Glass Noodles, Bean Sprouts, Wood Ear Mushrooms, Onions, Carrots, Nuoc Mam | Chef JunHee Park of SEA

Honey Nut Squash Purée, Parmesan Foam, Truffles | Chef Rafal Maslankiewicz of IKIGAI

Dungeness Crab, Coconut Sauce, Alige | Chef Eric Valdez of NAKS

Reposado Tequila , Lemon, Cane Syrup, Blanc Vermouth, Aloe Vera, Apricot, Egg White | Bartender Samantha Casuga of Temple Bar

Chamomile-Infused Whisky, Sake, White Port, Pear Brandy, Crème de Banane, Cane Syrup, Champagne Acid, Maple Syrup | Bartender Sebastian Tollius of Eleven Madison Park

Pretzel Ice Cream, Pretzel Brittle, TCHO Chocolate-Covered Pretzels, Espresso, Whipped Cream | Restaurateur Hallie Meyer of Caffè Panna

Scottish Salmon, Apples, Avocado, Miso, Lime, Cucumber Water, Berbere Oil | Chef Fariyal Abdullahi of Hav & Mar