Serving up dining options at the US Open

Serving up dining options at the US Open

Celebrity chefs Marcus Samuelsson, Josh Capon join an all-star chef lineup

The last grand slam of the year started this week at Flushing Meadows and tennis fans around the world are excited to see what’s in store at this year’s US Open, from the lineup of topnotch players from across the globe competing for pride and glory to what to eat while waiting in between matches.

Last year, fans witnessed the unveiling of the roof. This year, fans will miss the old Louis Armstrong as construction is ongoing to make a more modern tennis stadium. These are all part of the efforts to make sure that this fortnight event in New York City is at par with the other grand slam events across the globe.

Unlike other sports events, fans go to the US Open and stay there for hours, the entire day even. For them, the US Open is not just a sports event, it is also an entertainment and dining experience.

Each year, more than 700,000 fans partake in the tournament’s unique and diverse culinary experience.

This is why the people behind the fortnight event are prepared once the throngs of fans get hungry and thirsty, opening new hot spots and expanding dining options to include local artisanal offerings, fresh seafood and more global flavors.

The food offerings at the Open range from the food court type to the more casual café and lounge and even to formal sit-down dinners. They have been working with some of the top names in the hospitality industry to provide the fans what they want.

Award-winning celebrity chefs Marcus Samuelsson and Josh Capon are joining Masaharu Morimoto, David Burke, Tony Mantuano, and Momofuku founder David Chang in serving their dishes and specialties for the fans.

Chang brought his Fuku brand to the US Open last year. Fuku is famous for its fried chicken sandwich and the seemingly endless lines at their East Village outpost is proof that this chicken is a hit.

This year, Chang announced that they are introducing two additions exclusively served at the Food Village of the US Open – their own kind of burger called Fuku 163, using Pat LaFrieda beef ($14) and a dessert collaboration with Chef Wylie Dufresne, the double berry donut ice cream sandwich.

Morimoto’s sushi and sashimi have been a staple at the Open and Morimoto said he has no plans of changing that.

If more beef is your thing, Pat LaFrieda has one for you. It is their Black Angus filet mignon steak sandwich ($18) served with Monterey Jack, caramelized onion and au jus.

Then there’s Korilla BBQ, a famous food-truck in New York which is offering KBOP Bulgogi ($15) a rice bowl with thinly sliced ribeye steak, caramelized kimchi, bean sprouts, fire-roasted corn and garlic spinach. If you have more space in your tummy, order a side of the Kimcheese Fries, waffle fries topped with cheese sauce, kimchi, pico de gallo, green onion and shredded seaweed.

Korilla also operates a poke stand called Poke Yachty, which serves signature poke bowls where diners have a choice of classic tuna, spicy tuna, salmon, crab and shrimp and tofu.

Now, if you’re more of the sit down dinner type, make reservations for the full-service restaurants inside the Ashe Stadium.

There’s Aces for local and seasonal seafood creations by Ed Brown, creator of Ed’s Chowder House, and sushi prepared by Iron Chef Masaharu Morimoto and Champions Bar & Grill where David Burke is at the helm.

Also reservation-only is Mojito Restaurant under the help of Chef Marcus Samuelsson.

And because summer is about to be over, how about some lobster rolls courtesy of Josh Capon of Lure Fishbar whose Lobster BLT ($25) is topped with applewood-smoked bacon and Jersey tomato on brioche, served with salt and vinegar chips.

Yes, there’s a dish for every single one in the family. From fresh seafood to Korean, Vietnamese or Indian to hearty farm-to-form fare to the classics pizza and burger, the US Open is an ephemeral culinary experience that is not to be missed.

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