Govind Armstrong
Table 8 and Table 8 Cooper Square
Cured Hamachi with Pickled Agretti
Paul Bartolotta
Bartolotta Ristorante Di Mare
Ligurian Octopus Salad with Olive Oil and Lemon
Anne Burrell
Centro Vinoteca and Gusto
Ricotta Sformato with Grilled Corn, Cherry Tomatoes, Arugula Pesto, and Shaved Pecorino
Kim Canteenwalla
Simon at Palms Place
Miniature Lobster Roll
Cesare Casella
Salumeria Rosi
I Fiori della Salumeria > Flowers of 24-Month-Aged Prosciutto di Parma
Mozzarella di Bufala with Sun-Dried Calabrese Tomatoes, Basil, and Olive Oil
Pastry Chef Jansen Chan
Oceana
Raspberry Baba with Crème Fraîche and Lemon Balm Gelée
Harold Dieterle
Perilla
Duck and Brown Butter Financier with Local Strawberries and Sweet-and-Sour Eggplant–Basil Sauce
Pastry Chef Claudia Fleming
The North Fork Table & Inn
Rose-Scented Pavlova with Oyster Ponds Farm Strawberries and White Chocolate–Strawberry Cream
Benjamin Ford
Ford’s Filling Station
Sturgeon Confit with Smoked Tomatoes and Olive–Leek Compote
Alexandra Guarnaschelli
Butter Restaurant
Lamb Chop with Pea–Mint Pesto
Gerry Hayden
The North Fork Table & Inn
Green Grape Gazpacho with Catapano Dairy Farm Goat Milk Yogurt
Kerry Heffernan
South Gate
White Corn Panna Cotta with Chanterelles, Dill, and Grilled Okra
Craig Hopson
One if By Land, Two if By Sea
Scallop with Chipotle and Basil
Michael Kramer
Voice at Hotel Icon
Peekytoe Crab with Avocado Mousse and Yuzu
Pastry Chef Sarabeth Levine
Sarabeth's
Peach Crumb Pie with Vanilla Bean Ice Cream
Tony Liu
Morandi
Grilled Pork Spiedino with Fregula Salad
Tim Love
Lonesome Dove Western Bistro
Wild Boar Chop
Michael Luboff
Mohegan Sun
Cedar-Roasted Striped Bass with Succotash
George Mendes
Tomato Gazpacho with Sea Salted–Cod and Coconut
Gretchen Menser
Fresno
Pulled Duck Confit with Local Corn Salsa and Wölffer Verjus
Olivier Muller
DB Bistro Moderne
Crispy Suckling Pig à la Provençale with Summer Squash, Heirloom Tomatoes, and Pork Jus and Pesto Sauce
Pastry Chef Nancy Olson
Gramercy Tavern
Nectarine–Blueberry Tart
Rafael Palomino
Palomino
Gazpacho-Style Shrimp Ceviche
Ben Pollinger
Oceana
Long Island Bluefish Escabèche with Verdolagas and Tomatillo Salsa
Chris Prosperi
Métro Bis
Maryland Lump Crab Salad with Pancetta, Avocado, and Toasted Pine Nuts
Joseph Realmuto
Nick & Toni's
B.L.T. > Pancetta Cotto, Satur Farms Baby Arugula, and Heirloom Tomatoes on Sardinian Flatbread
Guy Reuge
Mirabelle
Watermelon and Bell Pepper Gazpacho with Watermelon–Feta Skewer
Suvir Saran and Hemant Mathur
Dévi
Bombay Bhel Puri > Rice Puffs and Chickpea Noodles with Tamarind–Mint Chutney, Tomatoes, Potatoes, and Onions
John Schenk
Strip House
Charred Prime New York Strip with Truffled Creamed Spinach and Goose Fat Potatoes
Kerry Simon
Simon at Palms Place
Raw Summer Vegetable Salad with Pomegranate Vinaigrette
Bill Telepan
Telepan
Robiola and Tomato Tortellini with Primavera–Parmigiano Broth
Fabio Trabocchi
Fiamma
Ahi Tuna Crudo with Pine Island Oysters and Devon Farm Sorrel
Michael White
Alto and Convivio
Roasted Duroc Pork, Wild Arugula, and Crema di Porcini on Grilled Bruschetta
Damon Wise and Shane McBride
Craftsteak
Pork Belly with Watermelon and Tomato Salad and Black Pepper Gastrique