French Shallot-Mushroom Asiento, Avocado, French Shallot-Chile Oil, Cilantro, Fried French Shallots | Chef Matt Diaz of For All Things Good

Dry Gin, Garlic-Infused Centum Herbis, Cocchi Americano, Lemon, Basil Oil, Pecorino Romano, Black Pepper | Bartender Tucker St. John of Esther’s Kitchen

Mega Chip Cookie with Chocolate Chips, Butterscotch Chips, Peanut Butter Chips | Baker Kari Garcia of TSP Baking Company

Fried Eggs, Shimeji Mushrooms, Cauliflower, Salsa Macha, Cilantro | Chef DJ Flores of Milpa

Thai Crab Fried Rice, Cilantro, Cucumber, Tomato, Lime | Chef Sasi Phothidokmai of Weera Thai

Bluefin Tuna, Toro, Salmon, Yellowtail, Tiger Shrimp, King Crab, Lobster Avocado, Cucumber, Ikura, Crispy Ginger Rice, Tosazu Sauce | Chefs Jun An and Nick An of Nomikai at The Venetian

Dark Rum, Banane du Brésil, Espresso, Vanilla Syrup | Bartender Lu Lopez of Nocturno

Avocado, Tobiko, Radish, Pickled French Shallots, Peruvian Fry Bread | Chef Arnaldo Castillo of Tio Lucho’s

Veal Demi-Glace Pan Sauce, Braised Kale, Polenta Cake | Chef Ellie Parker of Main St. Provisions

Beet-Sherry Yaki, Kakiage, Garlic Chips, Scallions | Chef Tayden Poha-Ellama of Anima by EDO

Brown Ale-Brined Pork, Shallots, Peppadew Peppers, Cipollini Onions, Chives, Fennel Pollen | Chef Joe Valdez of Basilico at Evora

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