The USTA Expands It’s Dining Options At The US Open’s 50th Anniversary

If you have been a visitor to the Billie Jean King National Tennis Center, you would know tennis is just part of the experience and the food and dining are as important to the fan as volleys and lobs.

For the 50th anniversary, it’s no different.

For the first time, Marc Forgione of American Cut fame brings his signature steakhouse specialties to Champions while Marcus Samuelsson returns to curate the menu at Mojito Restaurant & Bar. Also returning in a permanent spot will be Café Spiaggia, helmed by James Beard award-winning chef Tony Mantuano and winner of “Top Chef” Season 15, Joe Flamm.

The variety of high end food makes the Open special and because there will be over 700,000 visitors in the two weeks, there are many different vending areas to purchase lunch or dinner.

Adding to the options is the opening of the new Louis Armstrong Stadium, which has a variety of specialty food spots. Unlike the old stadium, which only enjoyed a couple of general vendors, this will give fans a chance to dine like they would in Arthur Ashe Stadium or in the food court.

Ultimately, the transformation over the past four years is giving visitors a chance to enjoy a full experience at the Open, which is something the USTA had in mind when they embarked on the $600 million renovation in 2014.

Below is the list of concessions that fans can enjoy during a visit to Flushing Meadows.

The Food Village & Concessions

Fans can look forward to feasting on fresh local seafood, hearty grain bowls, and Korean-inspired flavors, along with favorite local hot spots in the Food Village and Concessions. New additions include popular Melt Bakery ice cream sandwiches and FIELDTRIP, a grain bowl concept by Chef JJ Johnson. Returning favorites include Melt Shop, David Chang’s Fuku, Korilla BBQ, Poke Yachty, JoJu, Lure Fishbar, Dean and Deluca, Angry Taco, Fish Shack, Le Chef Paul’s Crêperie, and Wine Bar Food.

FIELDTRIP (New in 2018): Chef JJ Johnson is thrilled to preview his new restaurant FIELDTRIP—opening this fall in Harlem—at the US Open.  Chef JJ will be bringing heirloom rice from around the world to cook up flavorful rice bowls and buns.

  • Crispy Jerk BBQ Chicken Thigh + Carolina Gold Rice: A 24-hour brined fried chicken thigh glazed in jerk BBQ sauce with notes of tamarind, habanero, allspice and nutmeg served with fresh market vegetables in a bowl with Anson Mills freshly milled Carolina Gold Rice
  • Piri Piri Salmon and Pineapple Black Rice: Hand-caught Skuna Bay salmon in a citrusy and flavorful Piri Piri sauce, served with Anson Mills Black China Rice along with shaved cabbage, edamame and pineapple
  • Grilled Shrimp, Crispy Coconut Rice + Jollof Sauce: Sticky coconut rice meets grilled shrimp in Jollof sauce, a slightly sweet, slightly spicy sauce of tomatoes, eggplant, West African Birds Eye Chili, habanero, cayenne and ginger
  • Grain Bao Bun with Taro Chips: A grain burger made with quinoa, shitake mushrooms, roasted poblanos, corn and spices topped with smashed avocado and stracciatella cheese

Fuku: Momofuku Chef and Founder David Chang and his fried chicken sandwich shop return in multiple locations this year at US Open. Menu highlights include:

  • 110 Burger (New in 2018 and exclusive to the US Open): Two LaFreida beef patties topped with cheese, applewood-smoked bacon, pickles, and Fuku Mayo atop Hot Bread Kitchen Bing Bread
  • Knockout Sandwich (New in 2018): Spicy fried chicken thigh topped with seasoned cabbage and knockout sauce
  • 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 option to “Stack It” and add an extra habanero thigh.

Korilla BBQ & Poke Yachty: Korilla, led by Chef Esther Choi, returns with two locations and signature poke stand, Poke Yachty, serving up fresh fish bowls:

  • K-Bop: Sticky rice bowls served with housemade kimchi, kale, fire-roasted corn, 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 (Korilla BBQ)
  • Signature Poke Bowls: Guests’ choice of classic tuna, spicy tuna, salmon, crab and shrimp and tofu poke bowls (Poke Yachty)

JoJu: JoJu crafts modern Vietnamese sandwiches atop fresh bread in concessions, including:

  • Lemongrass Chicken Banh Mi: 24-hour marinated chicken thigh on a toasted baguette with spicy mayo, fresh cucumber, pickled daikon and carrots, and fresh cilantro.
  • Loaded Banh Mi Fries: Seasoned double-fried fries topped with spicy mayo and green sauce, pickled daikon and carrots, and chopped cilantro.
  • Banh Mi Bacon Dog: Juicy hot dog wrapped with bacon loaded with spicy mayo, green sauce, and banh mi fixings.

Le Chef Paul’s Crêperie: Freshly-made sweet and savory crepe creations, such as:

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

Melt Bakery (New in 2018): Hand-made ice cream cookie sandwiches made fresh daily. 

  • Classic: Chocolate chip walnut cookies with vanilla ice cream
  • Lovelet:Red velvet Meltcake with cream cheese ice cream
  • Bramblebee:Honeycomb cookies with blackberry violet ice cream

Melt Shop: NYC’s comfort food haven serves up 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

Celebrity Chefs and On-Site Restaurants

Champions by American Cut (New in 2018): LDV Hospitality is excited to partner withUSTA to bring Chef-Partner ‪Marc Forgione’s ‪American Cut to the US Open as the signature steakhouse. The restaurant will feature signature classics from ‪American Cut’s menu, such as the OG 1942 Hotel Caesar, the Chili Lobster and the 40oz ‪Porterhouse Steak, in addition to ‪American Cut cocktails, desserts and new dishes curated specially for the tournament.

Café Spiaggia: Café Spiaggia is bringing its inviting and lively take on casual Italian fare to US Open guests again in 2018. James Beard Award-winning Chef Tony Mantuano and winner of “Top Chef” Season 15, Joe Flamm have curated a bright, fresh menu packed with shared plates, handmade pastas, and impeccable wines that provide the perfect setting for guests to savor and socialize over great sips, bites, and welcoming hospitality.

Mojito Restaurant & Bar: Award-winning chef, restaurateur, author and TV personality Marcus Samuelsson returns to US Open with Mojito Restaurant & Bar. Chef-inspired dishes packed with Latin flavors are on the menu in 2018.

Wine Bar Food: Also by Chef Tony Mantuano, Wine Bar Food returns to give guests a taste of signature dishes including mozzarella, burrata, and tomato salad, and the fan-favorite flaming ouzo shrimp.

ACES: New Jersey’s own Chef Ed Brown, of Lincoln Center Kitchen fame, returns with Iron Chef Masaharu Morimoto in the US Open’s signature seafood stop, ACES. Menu highlights include new offerings such as olive oil poached Skuna Bay salmon with crushed chickpeas, Tuna Tartare with pistachio, and a fresh garbanzo beans and herb salad. The restaurant will also feature the 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) is returning with his flagship SoHo restaurant featuring Chef/Partner Josh Capon at the US Open this year. The seafood-driven menu will include a signature lobster roll, oysters, shrimp cocktail, and more. 

New Louis Armstrong Stadium: The unveiling of the New Louis Armstrong Stadium will also include some of the US Open’s most popular dining options along with two bars located on the Main and Upper Concourses:

  • Angry Taco
  • Ben and Jerrys
  • Franks & Fries
  • Fuku
  • Grand Slam Grill
  • Grey Goose Bar
  • Heineken Bar
  • Hill Country Barbeque
  • Korilla BBQ
  • Melt Shop
  • Neapolitan Express
  • Pat Lafrieda

Beverage Spotlight

  • Grey Goose®  Honey Deuce
    • The signature cocktail of the US Open
  • Grey Goose Frozen Honey Deuce (New in 2018): In celebration of the US Open’s 50th anniversary, Grey Goose is putting a twist on the official cocktail of the US Open by introducing the all new Frozen Honey Deuce. Both the original and Frozen Honey Deuce will be served in a limited-edition 50th anniversary commemorative cup, which features a listing of past men’s and women’s US Open singles champions.
  • Lavazza (New in 2018): Lavazza will introduce a new Cold Brew bar at this year’s US Open. The Cold Brew bar will be located on the back side of the Lavazza Café in the Food Village and will offer a variety of flavor options.
  • 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.

Fast Facts & Figures

  • The US Open attracts more than 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
  • 5 tons of crab, shrimp and lobster
  • 400,000 individual berries​
  • 225,000 hamburgers and hot dogs​
  • 85,000 pounds of poultry​
  • 5 tons of lettuce​
  • 66,000 bananas​
  • 35,000 pounds of tomatoes​
  • 7,000 specialty tennis ball cookies
About the Author

Joe McDonald

Joe McDonald is the founder and former publisher of NY Sports Day. After selling to i15Media in 2020, he serves as the Editor-in-Chief and responsible for the editorial side of the publication. In the past, Joe was the managing editor of NY Sportscene magazine and assistant editor of Mets Inside Pitch. He has covered the Mets since 2004.

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