What do Masaharu Morimoto, David Burke and Tony Mantuano have in common? While these names would most often be headliners of a major culinary festival, they are, in fact, just three of the many acclaimed chefs dishing out food at this year’s U.S. Open. The tennis world's fourth and final major will take place in Queens, New York from today, Monday, August 26 to Monday, September 9, and over 700,000 guests are expected to attend, making it the largest annual sporting event in the world.
Once again, there will be no shortage of high-minded food and drink available at the tournament, with world-renowned chefs and NYC favorites once again overseeing the three-week event. A major theme of the food is undoubtedly local fare, as over 40 percent of all produce served is sourced from the region.
So now on to the fun question of where to eat. With a collection of vendors presenting a diverse selection of foods sure to please any palate, the U.S. Open’s offerings can best be broken down into four categories: new selections, restaurants, wine bar and concessions.
New Additions For 2013
Tyler Kord of New York favorite No. 7 Sub will be on hand to dole out sandwiches and light bites at the Heineken House, located above the food village. The stylish installation will feature cabanas for lounging, along with the opportunity for guests to play “cornhole” as they wait for menu items that include unique creations such as the Broccoli Cuban. As BBQ continues to explode onto the urban scene, Hill Country Barbecue is bringing its smoked meats out to Flushing. Executive Chef Elizabeth Karmel’s stand will offer a chopped brisket sandwich with peach-chipotle sauce, Texas tenders and sweet pie cups. The tournament is also expanding its gluten-free and vegetarian selections throughout its concession stands.
While there are several types of stadium eaters, the tournament’s five restaurants try to cater to all guests. Aces, located on the Club Level of Arthur Ashe stadium, showcases Morimoto’s sushi and sashimi selections, in addition to local catches from Gosman’s of Montauk or Skuna Bay salmon. Champions Bar & Grill features items created from the kitchens of David Burke, where guests can expect to enjoy ash-crusted prime beef carpaccio, along with steak and lobster entrées and signature cheesecake pops. Another Arthur Ashe stadium spot, the old standby Mojitos, will continue to churn out Latin cuisine with an emphasis on seafood, while Patio Café outside the U.S. Open Club provides a more casual setting with salads and sandwiches. Guests can also relax at the Moet Champagne Bar with a glass of bubbly between (or during) matches.
Wine Bar Food
James Beard Award-winner Tony Mantuano is behind Wine Bar Food, located in both the South Plaza and Club Level of Arthur Ashe stadium. The Mediterranean small plates include the famous ouzo shrimp, which Mantuano jokes emit an aroma that attracts an extra hundred customers each time they are cooked. There are also a wide range of Italian wines available at the stadium hotspot. Edit note: This spot gets the pick as top U.S. Open food stand from two of Food Republic's editors; that ouzo shrimp is the Truth!)
As impressive as are the restaurants at the U.S. Open, the majority of fans will always opt for a quick bite at the Food Village, which operates with a concession-style setup. There is much buzz surrounding the Farm to Fork stand, which stays true to the Open’s commitment to local ingredients and will feature organic items such as a sandwich made with locally raised chicken and a summer roasted vegetable sandwich. Past favorites include sweet and savory crêpes, with strawberry and Nutella and grilled skirt steak being the most popular selections in each category. Similar to the restaurants, the stands offer a diverse range of gourmet foods: other quick dining items include lobster rolls, tacos and burritos, and quality Indian food from New Delhi Spice.
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