Marinated Beef, Mayonnaise, Pickled Carrot and Daikon, Cucumber, Jalapeño, Fresh Herbs, French Baguette, Bò Kho, Baguette | Chefs Tam Nguyen and Rudy Vasquez of Moon Rabbit

Chicken Leg, Fermented Red Bean Curd, Pepper Sauce, Bean Curd Cream, White Rice | Chef Liu Fang of Abundance Culinary

Sweet Soy-Vinegar Sauce and Thai Chiles | Chef Benchawan Jabthong Painter of Street to Kitchen

Hōjicha Ice Cream, Brownies, White Miso Caramel | Ice Cream Maker Josh De Leon of Underground Creamery

Braised Short Rib, West African Red Pepper Stew, Steamed Rice, Scallions | Chef Ope Amosu of ChòpnBlọk

Marinated Chicken, Toum, Chicken Chicharron, Za’atar Fries, Pickles, Pita | Chef Rafael Nasr of Craft Pita

Cabbage Slaw, Cracklings, Pickled Onions, Pickles, Dijonnaise, Italian Roll | Chef Joseph Boudreaux of Boo’s Burgers

Baker Maham Qureshi of Shakkar

Jerk-Spiced Redfish Collars and Habanero Butter | Chef Lucas McKinney of Josephine’s Gulf Coast Tradition

Ginger, Fermented Shrimp, Thai Chile, Fish Sauce Caramel, Fresh Herbs | Chefs Evelyn Garcia and Henry Lu of Jūn

Cherry-Infused Vodka, Coffee Liqueur, Lacto-Fermented Cherry Soda | Bartender Mikey Leonard of Fast Friends

Spiced Ricotta, Smoked Apple, Fried Onions, Parsley | Chef Erik Kneip of Poppy

Rhum Agricole, Cachaça, Amaretto, Banana Liqueur, Super Lime Juice, Gomme, Cherry | Bartender Liz Dabecco of Standby

Juniper-Spiced Duck Confit, Maitake Mushrooms, Monstasio, Fried Duck Skins | Chef Colin Campbell of Alpino

Crème Anglaise, Lemon Curd, Vanilla Mascarpone, Lemon-Cardamom Streusel | Pastry Chef Rachel Walton of DiAnoia's Eatery

Apple-Infused Vodka, Milk, Cocchi Americano, Apple Cordial | Bartender Nick Arone of Bar Chenin

Green Goddess, Frisée, Charred Lemon | Restaurateurs Elise Gallant and Danielle Norman of Norm’s Diner

Rum, Banana-Washed Sotol, Spiced Pistachio Milk, Agave, Orange | Bartender Tyler Hummel of Vecino