Honey Vegetable Salad at Niche
Five-time James Beard nominated chef Gerard Craft's masterful use of vegetable colors and shapes create beautiful work-of-art salads at Niche.
Mercadito Churros at Barton G.
Churros are served unconventionally in a wooden box coupled with a terra cotta pot filled with chocolate sauce at Barton G.
Deconstructed Peanut Butter and Jelly at Urban Farmer
Executive chef Matt Christianson, serves a deconstructed foie gras PB&J made with quenelles of foie gras peanut butter, Muscat grape jelly, peeled red grapes, sponge cake with grilled bread batons, shavings of torchon and finished with micro sorrel at Urban Farmer.
Wagyu Beef Toban Yaki at Katana
Chef Raul Salinas incorporates sizzling ceramic stones to plate one of his signature dish of Wagyu Beef Toban Yaki. The end result is a perfectly seared juicy filet at Katana.
New Style Salmon Sashimi at Nobu
Celebrity chef and restaurateur Nobu Matsuhisa is known for his fusion cuisine blending traditional Japanese dishes with South American ingredients. His salmon sashimi plate combines shape, size and pattern to mirror a cherry blossom at Nobu.
Melon & Burrata Summer Salad at Fig & Olive
Executive chef Pascal Lorange creates his Mediterranean inspired menu around carefully selected local farmers. Farm-to-table ingredients rotates based off of seasonality at Fig & Olive.
Vanilla Whoopie Pies at Barton G.
Chef Scott Linquist and pastry chef Luis Vasquez use fantasy and imagination in the kitchen and on your plate. Whimsical culinary creations are served on unexpected and playful plates at Barton G.
Pineapple Fried Rice at Pakpao Thai
Le Cordon Bleu and California Sushi Academy graduate chef Jet Tila brings his extensive knowlege of Asian cuisine to Pakpao Thai serving signature entrees in hollow fruit.
Soy Paper King Crab Hand Roll at Kura
Nihonryori RyuGin (rated best sushi restaurant in the world) trained chef Daniel Son brings his Japanese culinary expertise to Kura, where he meticulously hand selects only the freshest cuts of fish available each morning.
Fig and Prosciouto Salad at Culina, Modern Italian
Having worked for some of the worlds most coveted restaurants (Postrio, Spago, Cut, Soho House), chef Mette Williams believes that presentation is just as important as taste at Culina, Modern Italian.