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Sweet and Savory Blue Cheese Cannoli Cyrus | Geyserville, Calif.
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A Butterfly Pea Cocktail With Science Flair Michael’s on Naples | Long Beach, Calif.
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A Maritime Spin on Mole El Naranjo | Austin, Texas
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The Ultimate Rib Fest Woods Hill Pier 4 | Boston
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The “Poultrygeist” Chicken Salad Sandwich Kinship Butcher & Sundry | Atlanta
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The Best-Selling Benedict Stationairy | Nashville, Tenn.
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Tuna Tartare in All Its Tasty Simplicity Hank’s Seafood Restaurant | Charleston, S.C.
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Duck Fat-Fried Chicken Petite Chou Bistro & Champagne Bar | Indianapolis
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Burrata at Its Best Mia Francesca | Based in Chicago
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LTO Bowl Turned Menu Hero The Greene Turtle | Based in Columbia, Md.
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Greeking Out Over Toast Toastique | Based in Washington, D.C.
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Lobster Gets Spicy The Amalfi Llama | Miami and San Diego
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Bacon-Wrapped Meatloaf The Back 40 | Nashville, Tenn.
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“Cheeto” Shishitos Ranger Station | Atlanta
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Lychee Milk Tea Ice Pop Camp | Greenville, S.C.
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Cake as Light as a Cloud Tous les Jours | Based in Seoul, South Korea, with locations across the U.S.
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Sweetening Up Breakfast With Marmalade Jam El Bagel | Miami and Las Vegas
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A Steakhouse Twist on Toast Points and Jam Izzy’s on the Peninsula | San Carlos, Calif.
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Briny and Beet-Bright Agnolotti Daisies | Chicago
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Coastal Flavors Collide in This Old Fashioned Riff The Citizen | Alys Beach, Fla.
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A Spice-Forward, Herbaceous Mango Salad Ghee Indian Kitchen | Kendall, Fla.
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Turning Leftover Prawn Trims Into Tasty Bar Bites Aphotic | San Francisco
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Transforming Global Dishes Into Hearty Bowls How to deconstruct and reassemble flavor-forward classics
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Spiked Cold Brew With Island Flavor Four Flamingos | Key West, Fla.
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Showcasing a Staten Island Staple Artichoke Pizza | Based in New York
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An “Edible Terrarium” With Chocolate Mousse and Pistachio “Soil” Soby's | Greenville, S.C.
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Sweet, Spice-Infused Chicken Liver Mousse—and Donuts Sekoya Lounge & Kitchen | Palo Alto, Calif.
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Sipping on Crème Brûlée PJ's Coffee | New Orleans
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