8 OZ
GOVIND ARMSTRONG / JACOB WILDMAN
tuna melt: albacore confit with a cucumber salad

AKASHA
AKASHA RICHMOND
pulled Niman pork on pretzel rolls with slaw & pickles
grilled market vegetable salad

BAR 210
MARCEL VIGNERON
Thai shrimp skewers

BAZAAR / THE SLS HOTEL
JOSE ANDRES / JORGE CHICAS
liquid nitro margarita
liquid olives
watermelon gazpacho shots

BISTRO LQ
LAURENT QUENIOUX
Macedoine salad, uni dressing, Maine lobster
chilled porcini soup, mirabelle coulis, foie gras chantilly/espuma
soy milk white chocolat ice cream, american caviar - macarons

BLT STEAK
BRIAN MOYERS
shortrib tortelli “caramelles,” sweet corn, chantrelles, summer truffle

BORDER GRILL / CIUDAD
MARY SUE MILLIKEN / SUSAN FENIGER
cochinita pibil tostaditas
Chilean sea bass ceviche sushi, from St. Joseph Center’s Bread and Roses Café and Culinary Training Program

BOTTEGA LOUIE
SAM MARVIN
torchon foie gras with organic apple gastrique & marcona almond brittle
heirloom tomato, watermelon & feta salad

CACHE
JOSIAH CITRIN / NYESHA ARRINGTON
market-driven seasonal creations

IVAN "KANE'S CAFE WAS
ALEX REZNIK
Bohemian bistro food

CHURCH & STATE
JOSH SMITH
cervelle de canut
green chickpea socca with roasted eggplant, Anaheim chilis

COMME CA
DAVID MYERS
heirloom tomato gazpacho
strawberry sorbet
cured foie gras

CULINA
VICTOR CASANOVA
burrata with peperonata and Manni estra virgin olive oil “Toscano”

EVA
MARK GOLD
charred beef, grated radish

FIG
RAYMOND GARCIA
FIG dog with bacon habanero marmalade, cheesy comte fondue and fritos

FORD'S FILLING STATION
BEN FORD
lamb burger with wild arugula, spicy tomato chutney and melted Wisconsin hook’s baby blue
bbq pork buns with bread & butter pickles and melted Wisconsin pleasant ridge

FRAICHE
ELDEROY ARENDSE
albacore tuna tartare, harissa aioli, potato chips

GELATO BAR
JOEL GUTMAN / GAIL SILVERTON
artisan gelato

GRACE / BLD RESTAURANT
NEAL FRASER
grilled pork sliders, onion & bacon jam, violet mustard

HATFIELD'S
QUINN HATFIELD
horseradish dusted braised short rib on smoked potatoes

JOE'S RESTAURANT / BAR PINTXO
JOE MILLER
braised artichoke with buretta cheese and jamon Iberico
carpaccio of pineapple, pineapple blueberry compote, coconut mousse
house-made ricotta tapas with anchovy, dried tomato, and Jimenez

LAGO
ROBERTO MAGGIONI
Gelato di Parmigiano alla Caprese (Housemade Parmesan Gelato with Market Grape Tomatoes "Caprese-Style" and 12-yearBalsamic Vinegar)
Lingua in Salsa Verde (Braised Beef Tongue with Fresh Parsley Pesto)

LOTERIA GRILL
JIMMY SHAW
papa con rajas: potato with roasted poblano peppers
mole poblano con pollo: chicken mole poblano
carne deshebrada: shredded beef with fresh guacamole and chipotle sauce

LUCQUES/AOC/TAVERN
SUZANNE GOIN
yellow tomato gazpacho with avocado and cilantro
olive oil cake with citrus and pistachio aillade

M CAFE/CHAYA BRASSERIE
SHIGEFUMI TACHIBE
tuna tartare and beef skewers, yakitori grilled

MAR'SEL
MICHAEL FIORELLI
barbequed beef bahn mi with
house pickled vegetables and chili aioli
California avocado salad fresh hearts of palm,
Persian cucumber, yogurt, lemon and dill

MERCANTILE/DISTRICT
KRIS MORNINGSTAR
shrimp and grits
spicy pork meatball soup
home made “better than oreos”

MOONSHADOWS
spicy tuna tartare

OSTERIA MOZZA / PIZZARIA MOZZA
NANCY SILVERTON
panna cotta vaniglia with conserva di frutti & biscotti (vanilla panna cotta with mixed berry compote and biscotti)

NAPA VALLEY GRILLE
JOSEPH GILLARD
Sweet Corn Agnolotti with La Quercia Pancetta

NOBU
NOBU MATSUHISA
miso marinated black cod with butter lettuce

PATINA
JOACHIM SPLICHAL / TONY ESNAULT
marinated hamachi, cucumber vinegar, avocado, Granny Smith apple
crispy chocolate hazelnut, chocolate mousse

PUBLIC / 25 DEGREES AT THE ROOSEVELT HOTEL
TIM GOODELL / JEREMY STRUBEL
seasonal specialties

RIVERA
JOHN SEDLAR
tortillas flor de calabaza

SIMON LA
KERRY SIMON / MARIUS BLIN
Cumin spiced skirt steak on roasted tomato and arugula, chimichurri sauce

SPRINKLES
CANDACE NELSON
freshly baked Sprinkles cupcakes

STREET
SUSAN FENIGER / KAJSA ALGER
Burmese melon salad

THE FOUNDRY ON MELROSE
ERIC GREENSPAN
grilled cheese

WESTSIDE TAVERN
WARREN SCHWARTZ
California modern tavern cuisine

XIV
MICHAEL MINA / STEVEN FRETZ
Braised and Grilled Piedmontese Beef Cheeks, Lime Hoisin Glaze, Summer Corn Foam, Micro Cilantro
Hamachi Tartare, Nuoc Cham Gelee, Caramelized Lapxuoug, Peanut Carmel Powder, Compressed Cucumber

K-ZO
KEIZO ISHIBA
spicy tuna crispy,
albacore onion,
spicy albacore roll