Upstairs at Bouley
Basil tofu with uni, basil puree, and uma-dashi sauce from Isao Yamada of Upstairs at Bouley.
Marinated Beef Short Rib Pastrami with Nori Brioche, from Noriyuki Sugie.
Vitello Tonnato panino from Jonathan Benno.
Scottish Salmon tartare and smoked mousse with yuzu and trout roe.
Alaskan King Crab with Cucumber Consommé, Kalamansi, Floral Cream, and Lemon Balm, from the Peninsula.
House-Cured Duck Pastrami with Pickled Rhubarb, Golden Raisins, and Pretzel Wafers, from chef Eric Klein.
Butterscotch Budino with Maldon Sea Salt, Caramel Sauce, and Rosemary–Pine Nut Cookies, from Dahlia Narvaez of Mozza.