The Setai's Philip Khandehrish mixed custom gin-and-tonic creations with your choice of bitters, fruits, and herbs. His sassafras G&T was a spicy twist on a classic cocktail.
The Federal's Cesar Zapata and Aniece Meinhold offered a green papaya salad with crispy, five-spiced pork belly.
Where's the pork belly? Right here!
La Mar by Gaston Acurio's Diego Oka made a delicious cebiche Nikei with tuna, red onions, and nori.