Crispy Chicken, Chop Suey Sauce, Fried Egg Noodles, Fried Egg, Scallions | Chef Hemant Kishore of Toddy Shop

Thai Chile–Infused Rum, Passionfruit Liqueur, Lime, Vanilla, Ginger Beer | Bartender Natalie Bigler of Dark Sister

Coconut Fritters, Coconut Glaze, Coconut-Toffee Sauce, Sea Salt | Baker Kimmie McIntosh of Milkfish Bakeshop

Roasted French Shallots, Curry Powder, Thyme, Lemon, Honey, Sea Salt | Chef Rashida Holmes of Bridgetown Roti

Roast Beef, Marinated Onions, Fried Potato Sticks, Au Poivre Aïoli, White Cheddar, Baguette | Chefs Scott Arn and Ramtin Yashar of Golden Boy Market and Deli

Tequila, Fino Sherry, Clarified Green Apple Juice, Clarified Grapefruit Juice, Chocolate Baton | Bartender Deke Dunne of Allegory

Roasted Cherries, Cherry Diplomat Cream, Pernod Sabayon, Pistachio-Cherry Biscotti Tuile, Fennel Sugar, Fennel Fronds | Pastry Chef Emily Heleba of Magdalena at The Ivy Hotel

Masa Brioche, Chocolate Ganache, Angel Hair Jam, Goat Milk Ice Cream | Pastry Chef María Alejandra Cobarrubio of Josefina

Creamed Farro, Caviar Beurre Blanc, Shaved Fennel | Chef Mackenson Horebe of Four Seasons Baltimore

Mezcal, Lime, Avèze, Madeira, Guava, Pineapple, Buddha Hand-Calendula Tincture, Thai Basil | Restaurateur Lane Harlan of The Coral Wig

Braised Red Cabbage, French Shallots, Smoked Bacon, Caramelized French Shallot Jus | Chef Tung Phan of Camille

Curried Japanese Eggplant Curry, Curry Butter, Croissant | Chef Sungae Lee of La Maison by Cafe Dear Leon

Chocolate Ganache, Coffee Caramel, Chocolate Cookie Crumble | Pastry Chef Josi Stewert of Foraged

Pastry Chef Savannah Velasco-Kent of Bread Scraps

Awamori, Ron-Mirin, Kokuto Coffee Elixir, Salt | Bartender Lukas Smith of No Goodbyes at The Line DC

Yellowfin Tuna with Tonnato Sauce, Pickled Shallots, Pickled Peppers, Olives, Capers, Celery, Lemon Vinaigrette | Chef Matt Adler of Cucina Morini

Paprika-Cured Duck Breast, Carrot Purée, Pickled Cauliflower, Olive Oil, Citrus Zest | Chef David Zamudio of Josefina

Plantain Purée, Curry Aïoli, Crispy French Shallots, Parsley Oil | Chefs Miguel Guerra and Tatiana Mora of Mita