Haywire offers a Grilled Bacon-Laced Meatloaf with a smoked tomato and poblano salsa, served with mashed potatoes and green beans

Pastrami Dumpling with violet mustard and pickled green tomatoes.

Ataula’s Pepito sandwich is built of luxurious layers of braised veal breast, roasted red pepper confit, veal jus, horseradish cream and Havarti cheese on brioche.

Piatti’s chef Dylan Giordan was inspired while travelling in Spain by a simple dish of chocolate, sea salt, grilled bread and olive oil.

Buffalo Mac and Cheese with aged cheddar sauce, breadcrumb crust and Buffalo chicken.

Made from scratch since 1956, the craveable tartar sauce at Bob’s Clam Hut combines heritage and nostalgia with a mixture of mayonnaise, relish, finely chopped carrots and onions, it’s served with every order at this iconic Maine seafood shack

Snapper & Shrimp Curry: with seasonal vegetables and basmati rice.

Pickled Blueberry Balls coated in shrimp paste, blueberry paste, ginger purée, freeze-dried blueberries and panko; with pumpkin-sesame seed butter, blue gastrique and blue agar

Tomato, Peach and Fontina Skillet Dip with grilled baguette slices.

Burnt Carrots with chimichurri and yogurt sauce.

Thai Peanut Curry Bowl with yakisoba noodles, chicken, red onions, broccoli, Asian slaw.

Arctic Char with Brussels sprout leaves, quinoa, carrot, red pepper, almonds, celery leaves, parsley and sherry-mustard vinaigrette.

Queso Fundido with California Walnut "Chorizo"

Trabocco Kitchen and Cocktails offers a wood-fired salmon using an almond wood for the oven, making it less smoky, lighter, and allowing the flavor of the dish to really come out.

Corner Café poaches its Alaskan Halibut in olive oil with a small sachet of herbs, and serves over a cauliflower “tabbouleh” with finely chopped parsley and preserved lemon, toasted pine nuts, sultanas and olive oil.

Steakhouse Butters Bistro: Caramelized Shallots & Bleu Cheese; Béarnaise; Sriracha; Roasted Garlic & Fresh Herb; Bacon & Bleu.

Masala Fish Sandwich: New England pollock, arugula, cilantro-mint chutney, tamarind-date chutney, coleslaw, naan.

Pork, Beets, Roses: Beet and rosewater purée, ash-roasted pork belly, edible soot, honey goat cheese.

Everything Spice-Crusted Salmon with celery root slaw, Creole mustard, tomatoes, capers and lemon.

Maine Lobster with Turkish pasta and local beans.

Dugg Dozen: Burger toppings include hickory-smoked bacon and crispy onion straws.

Grilled Ribeye with pickled Romanesco, black truffle and pea tendrils.

U Food Grill's salad combines grilled chicken breast, red seedless grapes and a tikka masala sauce.