Jimmy Nardello Peppers, Pea Hummus, Tomato Crunch Oil | Chef Leah Branch of The Roosevelt

Smoked Short Rib Pastrami, Sauerkraut, Russian Dressing, Gruyère, Sourdough Rye | Chef Jarrad Silver of Silver and Sons BBQ

Mustard Seed–Infused Gin, Horsetail Honey, Falernum, Pineau des Charentes, Saline, Clarified Lemon Juice | Bartender Kapri Robinson of Chocolate City’s Best

Roasted Baby Beets with Frisée, Blood Orange, English Radishes, Black Mission Figs, Caña de Cabra, Blood Orange Vinaigrette, Chive Oil, Pistachio Dust | Chef Kevin Lalli of Sofitel

Mezcal, Lambrusco, Lacto-Fermented Strawberry Simple Syrup, Strawberry Top–Infused Génépy, Orange | Bartender Steve Yang of Slack Tide Fish Co.

Burnt French Shallot Oil, Tangerine Ponzu, French Shallots | Chef Yara Herrera of Hellbender

Sage and Ají Dulce–Infused Mezcal, Pomegranate, Strega, Sfumato, Lime | Bartender Austin Bres of Lost Letter

Chile Yogurt, Chile-Mint Butter, Cilantro, Focaccia | Chef Ben Burakoff of Celladora Wines

Spiced Potato and Chickpea Salad | Restaurateur Lily Fasil of Buna Kurs Ethiopian Cafe

Rum, Sesame Horchata, Instant Coffee, Coffee Liqueur, Candied Espresso Beans | Bartender Daniel Gonzalez and Pedro Tobar of Providencia

Tomato Sauce, Nicola Potatoes, Mozzarella, Parmesan, White Onions, Oregano | Baker Ashley Patino of Pizza Bones

Avocado Sorbet, Soursop Yogurt Mousse, Fish Sauce Caramel, Black Pepper Streusel | Pastry Chef Susan Bae of Moon Rabbit

San Marzano Tomatoes, French Shallots, Parsley, Olive Oil, Sea Salt | Chef Matt Diaz of Bar Birba

Blood Orange Crème Mousseline, Blood Orange Pâte de Fruit, Tuile | Pastry Chef Bella Paul of Annabelle

Country Ham XO, Labne, Cilantro, Lemon Basil | Chef Grayson Tharington of Alewife

Consommé, Smoked Celery Root Purée, XO Sauce, Lemon Gel, Citrus | Chef Jason Chavenson of Maison Bar à Vins

Spicy Pork Sausage Ragù, Whipped Ricotta, Basil | Chef Nicholas Fulginiti of District Winery

Bluefin Tuna, Avocado, Demi-Sec Tomatoes, Red Onions, Peanut Leche de Tigre, Ají Verde, Tomato Dashi, Achiote Oil, Cilantro, Green Plantain Chips | Chef Pablo Corrales of Lillian