Eric Ripert - Le Bernadin, New York City: Smoked salmon croque monsieur with caviar.
Michael Schwartz - Michael's Genuine Food & Drink, Miami: Whole roasted Poulet Rouge, simply prepared with salt and pepper and fresh thyme, then cooked with fire in a wood-burning oven.
Marco Canora - Hearth, New York City:Rabbit stew with olives and rosemary.
George Mendes - Aldea, New York City: Shrimp alhinho made with olive oil, garlic, coriander and pimenton - complete with the pressed jus from the shrimp heads.
Ravi Kapur - Prospect, San Francisco: Beef-tongue carpaccio with spiced fried oysters, horseradish, pumpernickel, and pickles.
Bruce and Eric Bromberg - Blue Ribbon, New York City: Bone marrow and oxtail marmalade.
Richard Garcia - 606 Congress, Boston: Grilled Mexican corn: grilled fresh corn over charcoal, rolled in mayonnaise and then cotija cheese, and served with a lime wedge.
Christopher Cipollone - Tenpenny, New York City: Porchetta ravioli with Salvatore smoked ricotta, broccoli rabe and poached egg.
Robert Aikens - The Dandelion, Philadelphia: Fish and chips.
Mitch Rosenthal - Town Hall, San Francisco: Barbecue shrimp with Worcestershire sauce and garlic herb toast.
Todd Stein - The Florentine, Chicago: Bucitini carbonara, served with house-cured pancetta, Pecorino, and a rich, yolky duck egg.
James Boyce - Cotton Row, Huntsville: Roasted sea scallops with black-eyed pea succotash, smoked country ham, and bourbon glaze.
Elizabeth Karmel - Hill Country Barbecue, New York City: PB&J cupcake.