With olive oil and za'atar.
Jordanian za'atar vinaigrette, blackberries, sumac candied walnuts, crumbled feta, parsley, and mint.
Cucumber, red onion, tahini yogurt, bell pepper, crispy flatbread, and herbs.
Rose petal-cucumber yogurt, shallot, feta, dill, and flatbread.
Lily bagna cauda, Spanish boquerones, creme fraiche, and chervil.
Turmeric aioli, poppy and sesame seed, and parsley.
Basil pesto aioli, heirloom tomato jam, and Marcona almonds.
Black pepper toum, salt-roasted red onion, basil, Savoy cabbage, and orange-vadouvan vinaigrette.
Valdeon-potato gratin, boharat huckleberry reduction, charred onion, lobster mushrooms, and watercress.
Charred corn-heirloom tomato tabbouleh, stone fruit gazpacho, and green chermoula.