| By nytm_web_admin

The United States Tennis Association (USTA) and hospitality partner, Levy, will bring a world-class sports and entertainment dining experience to this year’s US Open.  Several new NYC dining hot spots, expanded dining options, local artisanal offerings, fresh seafood, and global flavors have been added to this year’s menu. Each year, more than 700,000 fans partake in the tournament’s unique and diverse culinary experience.

This year, the US Open bolsters its restaurant scene with new celebrity chefs including award-winning chefs Marcus Samuelsson and Josh Capon. Samuelsson serves up his signature cuisine at Mojito Restaurant & Bar, while Capon rolls out a menu inspired by Lure Fishbar. The two join US Open chef all-stars Ed Brown, David Burke, David Chang, Masaharu Morimoto and Tony Mantuano to deliver what will truly be one-of-a-kind dining.  

A bounty of concessions will make their debut in 2017, including Korilla BBQ introducing its new Poke Yachty concept, modern Vietnamese sandwich shop Joju, NYC favorite Melt Shop, and Creperie by Le Chef Paul. In addition, David Chang’s Fuku is back with a new US Open-exclusive burger. 

Additionally, this year will feature a variety of expanded and enhanced dining spaces. The Emirates Sports Café will combine memorabilia from Emirates sports portfolio with gastropub fare in the South Plaza. US Open’s official fine food purveyor, Dean & DeLuca, will offer fine sandwiches, salads and gourmet snack options from two locations. The Heineken Red Star Patio Café & Bar will debut in a new location and will feature outdoor seating with seasonal sandwiches and salads paired with summer specialty cocktails. And the ever-popular Wine Bar Food will have a new home on the second floor of the Mercedes-Benz Brand Center, serving its signature favorites by acclaimed Chef Tony Mantuano. This year’s US Open menu offerings continue to provide the perfect food for all tastes.

Fans gather each year at Food Village to sample the US Open’s global flavors and dishes from the top local restaurants. This year serves up everything from fresh seafood and Korean flare to hearty farm-to-fork fare and Italian classics for a can’t-miss culinary destination. Highlights include:

►163 Burger (Fuku): Two LaFrieda beef patties topped with cheese, lettuce and special sauce atop Hot Bread Kitchen Bing Bread - exclusively served at the US Open

►Double Berry Ice Cream Sandwich by Du's Donuts and Coffee (Fuku): Vanilla bean ice cream sandwiched between a strawberry & blueberry donut coated with strawberry and blueberry crumble

►Fried Chicken Melt (Melt Shop): Buttermilk fried chicken, pepper jack cheese and red cabbage slaw topped with Melt Sauce

►Signature Poke Bowls (Poke Yachty): Guests’ choice of classic tuna, spicy tuna, salmon, crab and shrimp and tofu poke bowls

►BBQ Pork Belly Sandwich (Farm to Fork): Pork belly served warm with syrah BBQ sauce, English cucumbers, and pickled red onions

►Grain Bowl (Farm to Fork): Barley topped with chicken, roasted sweet potato, roasted beets, and arugula

►Herb Poached Salmon Salad (BLT Fish Shack): Tender poached salmon atop fresh greens

►Chipotle Chicken Tacos (Angry Taco): Chipotle-spiced shredded chicken tacos

►Le Boeuf Bourguignon Crepe (Creperie by Le Chef Paul): Freshly made crepe stuffed with classically prepared boeuf bourguignon

►Ma Salsiccia Pizza (Neopolitan Express): San Marzano tomatoes, Italian fennelsausage and fresh Mozzarella


Korilla BBQ & Poke Yachty
Korilla returns with two locations and a new poke stand, Poke Yachty, serving up fresh fish bowls:

►K-Bop (Korilla BBQ): Purple rice bowls served with caramelized kimchi, beansprouts, fire roasted corn, garlic spinach and choice of bulgogi (marinated ribeye), braised ginger sesame chicken, slow roasted pork shoulder in gochugaru(Korean red pepper flakes), and organic tofu, with choice of Korilla’s signature sauces
►Signature Poke Bowls (Poke Yachty): Guests’ choice of classic tuna, spicy tuna, salmon, crab and shrimp and tofu poke bowls

Creperie by Le Chef Paul
A new stand in Food Village serves sweet and savory crepe creations, such as:

►Le Boeuf Bourguignon Crepe: Sumptuous skirt steak
►La Poulet Dijon Crepe: Juicy chicken and Dijon sauce
►La Pomme Crepe: Sweet apples

Popular Queens spot and new to this year’s concessions, Joju crafts modern Vietnamese sandwiches atop homemade bread, including:

►Lemongrass Chicken Banh Mi: Classic grilled lemongrass chicken thighs
►Loaded Banh Mi Fries: Fries topped with house sauce, spicy mayo and green sauce, pickled daikon and carrots, and chopped cilantro and jalapeños with a runny egg
►Banh Mi Bacon Dog: Juicy hot dog loaded with banh mi fixings and bacon

Dean & DeLuca
The acclaimed upscale American market and purveyor of fine food joins the concessions offerings this year, serving nutrient-rich performance bars and tasty, lighter options:

►Performance Bio-Nutrition Bars: Available in Turmeric & Ginger, Matcha & Espresso, Manuka & Mango and Mekabu & Hazelnut 
►Turkey Club & Caprese Sandwiches: Available on-the-go

Melt Shop
NYC’s comfort-food haven introduces several of its classic melted sandwiches and sides in Food Village:

►Fried Chicken Melt: Buttermilk fried chicken, pepper jack cheese and red cabbage slaw topped with Melt Sauce
►Classic Grilled Cheese with Bacon: Featuring American and New York Cheddar with Applewood smoked bacon
►Shop Tots: Crispy tater tots with a dusting of Parmesan

Neapolitan Express: Neapolitan’s pizzas feature locally sourced vegetables, as well as all-organic ingredients, including the new Ma Salsiccia Pizza, served in concessions and Food Village.

Emirates Sports Cafe: The open air café will feature gastropub fare in a relaxed atmosphere featuring Emirates sports memorabilia from around the world.

Heineken Red Star Patio Café & Bar: In its new location outside of Arthur Ashe Stadium, this outdoor café will offer seasonal sandwiches, salads and summer cocktails, and the bar will feature Heineken on tap.


Mojito Restaurant & Bar: Award-winning chef, restaurateur, author and TV personality Marcus Samuelsson brings his culinary chops to the US Open by partnering with Mojito Restaurant & Bar on the menu, with highlights including jalapeño and bacon beef tenderloin,pescado ala plancha, shrimp and scallop ceviche, and black bean soup.

BLT Prime by David Burke: In the newly refurbished Champions Bar & Grill, Chef David Burke and ESquared Hospitality once again wow crowds with renowned steaks and seafood from the award-winning BLT Prime brand, served in an elegant setting. The menu features a tuna tartare, 28-day dry-aged steaks, fresh lobster tails and more.

Fuku: Momofuku Chef and Founder David Chang and his fried chicken sandwich shop returns this year with a US Open-exclusive burger accompanying Fuku’s signature Spicy Fried Chicken Sandwich, as well as two new locations. Menu highlights include:

►163 Burger: Two LaFreida beef patties topped with cheese, lettuce and special sauce atop Hot Bread Kitchen Bing Bread, exclusive to the US Open
►Spicy Chicken Bacon Ranch Sandwich:  Spicy fried chicken thigh topped with thick-cut bacon and Ranch dressing
►Spicy Fried Chicken Sandwich: Habanero-marinated spicy fried chicken thighs served on a Martin’s potato roll and garnished with pickles and Fuku butter; available with Ssäm Sauce on the side

Double Berry Ice Cream Sandwich by Du's Donuts and Coffee: Vanilla bean ice cream sandwiched between a strawberry & blueberry donut coated with strawberry and blueberry crumble.

David Burke’s Angry Taco and BLT Fish Shack: David Burke and ESquared Hospitality return with flavorful Mexican street food and fresh seafood available in concessions and Food Village.

Wine Bar Food: Acclaimed Chef Tony Mantuano’s Wine Bar Food returns to give guests a taste of Chef Mantuano’s signature dishes including a Mozzarella and Burrata plate and flaming ouzo shrimp.

ACES: New Jersey’s own Chef Ed Brown, of Lincoln Center Kitchen fame, returns with Iron Chef Masaharu Morimoto to the US Open’s signature seafood stop, ACES. Menu highlights include Maine lobster BLTs with Nueske bacon, ACES Raw Bar and one-of-a-kind rolls from Chef Morimoto.

Lure Fishbar: John McDonald’s Mercer Street Hospitality (Sessanta, Bowery Meat Company, El Toro Blanco, B&B) and Chef/Partner Josh Capon bring some of their best menu offerings from their SoHo staple, Lure Fishbar, to Oyster Bar 7 by Grandstand stadium and at the Oyster Bar on the Club Level in Arthur Ashe Stadium. The seafood-driven menu will feature a signature lobster roll, oysters, shrimp cocktail, and more. 


Grey Goose Honey Deuce: US Open’s Signature Cocktail (available throughout)

Pineapple Green Tea (Poke Yachty): A tropical twist on green tea

Strawberry Yuzu Lemonade (Korilla BBQ): Tangy and tart lemonade blended with strawberry and yuzu

Mango-Lychee Mojito (Joju): Refreshing mojito accented by mango and lychee


The US Open attracts nearly 700,000 fans throughout the course of the tournament

US Open Executive Chef Jim Abbey and a culinary team of 250 prepare cuisine across five restaurants, 60 concession stands and 100 suites

The US Open will serve approximately:

►275,000 melon balls (used to garnish the US Open signature Honey Deuce)
90,000 pounds of beef
9,000 pounds of lobster
7.5 tons of crab, shrimp and lobster
400,000 individual berries
225,000 hamburgers and hot dogs
85,000 pounds of poultry
12.5 tons of lettuce
66,000 bananas
35,000 pounds of tomatoes
7,000 specialty tennis ball cookies