Hazelnut Praliné, Dark Chocolate Ganache, Milk Chocolate Ganache, Puffed Buckwheat | Pastry Chef Samantha Gainsburg of Butter Shtick

Rice Noodles, Brisket, Beef Meatballs, Onions, Scallions, Cilantro, Bean Sprouts, Thai Basil, Jalapeños, Lime | Restaurateur Quyen Phan of Vinason

Fennel Pork Sausage, Turnip Soubise, Jalapeño-Cherry Relish, Yu Choy, Basil | Chefs Leah Engel and Alex Halmi of Cafe Lolo

American Lamb, Whipped Potatoes, Basil, Goat Cheese, Cherry Tomatoes, Ratatouille Sauce | Chef Brian Doherty of Landmark Event Co.

Pastry Chefs Ellary Collins and Brian Randall of The Wayland Mill

Mezcal, Lime, Aperol, Amaro, Orange | Bartender Niko Ciel of Laurel

Shiitake Mushrooms, Napa Cabbage, Bok Choy, Baby Spinach, Shanghai Sauce, Caramelized Onions, Scallion Oil, Crispy Scallions | Chef Tiffany Hu of Cardoon

Chicken Wings, Honey, Candied Walnuts, Puffed Rice, Scallions | Chef Kyle Fong of Delancey and Essex

Mushroom Conserva, Burnt Scallion Vinaigrette, Duck Egg Caesar Dressing, Parmesan, Bonito, Cured Duck Egg Yolks | Chef Dan Mallahan of Driftwood

Cava, Gin, Lemon, Cantaloupe Shrub, Coconut-Pandan Syrup, Cinnamon Syrup, Sherry | Bartender JoJo Kitchen of Rob Roy

Squid Ink Rice, Kimchi, Soy Sauce, Crispy Bacon, Smoked Quail Eggs, Chives, Roasted Seaweed Powder | Chef Bill Jeong of Paju

Whipped Feta, Salsa Macha, Cilantro, Chives | Chef Jeff Potts of Haerfest

Brown Sugar, Vanilla, Caramel Bits, White Chocolate Chips | Baker Emily Allport of Lowrider Cookie Company

Horseradish-Infused Vodka, Ginger Beer, Pickle Brine | Bartenders Kendall Murphy and Lisa Malinovskaya of Korochka Tavern

Baker Pamela Vuong of The Flour Box

Chile-Hazelnut Salsa, Lime, Cilantro | Chef Jordan Waters of The Walrus and the Carpenter

Roasted Carrots, Coconut Curry, Peanut-Coconut Crunch, Black Lime Dust, Thai Basil | Chef Jacob Coronado of Nobie’s

Teddy Bear Craquelin, Pâte à Choux, Dark Chocolate Mousse, Dark Chocolate Sauce, Chocolate Soil | Pastry Chef Ruchit Harneja of Berg Hospitality Group