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Chefs Josh Capon, Wylie DuFresne and David Chang  | © USTA/Steve Freeman
Chefs Josh Capon, Wylie DuFresne and David Chang | © USTA/Steve Freeman
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U.S. Open Fans to be Treated to Plethora of Dining, Food Opportunities

Picture of Michael LoRé
Sports Editor
Updated: 24 August 2017

Attending the U.S. Open in New York City can be a day-long commitment. Unlike a three-hour baseball or football game, patrons can spend upwards of eight or 12 hours around the grounds of the Billie Jean King National Tennis Center in Flushing Meadows on any given day during the two-week tournament.

Because of that it’s no surprise that the United States Tennis Association (USTA) and hospitality partner Levy want to make the dining experience at the U.S. Open for its 700,000 attendees as impressive as the action taking place on the courts.

For the 2017 U.S. Open, which begins first-round play Aug. 28, the event’s restaurant scene has been bolstered with new celebrity and award-winning chefs including Marcus Samuelsson (Mojito Restaurant & Bar) and Josh Capon (Lure Fishbar). The pair join U.S. Open chefs Ed Brown, David Burke, David Chang, Masaharu Morimoto and Tony Mantuano to deliver this year’s dining experience.

“Everything from the burgers at Food Village to fine dining and everything in between is spectacular and worth trying,” Brown said at the U.S. Open Food Tasting Preview event.

U.S. Open executive chef Jim Abbey and a culinary team of 250 prepare cuisine across five restaurants, 60 concession stands and 100 suites, serving anything and everything from lobster rolls to Korean BBQ to sushi and more. The U.S. Open will serve approximately 90,000 pounds of beef, 9,000 pounds of lobster, 12.5 tons of lettuce and 275,000 melon balls (used to garnish the event’s signature cocktail, the Honey Deuce).

U.S. Open Food Tasting Preview Event © Michael LoRé/Culture Trip

U.S. Open Food Tasting Preview Event © Michael LoRé/Culture Trip

“I was not prepared for the ravenous appetites of tennis fans (last year),” Chang said of his debut experience at the event.

The 2017 U.S. Open is from Aug. 28 to Sept. 10 at the Billie Jean King National Tennis Center in Flushing Meadows, N.Y.


  • 163 Burger (Fuku): Two LaFrieda beef patties topped with cheese, lettuce and special sauce atop Hot Bread Kitchen Bing Bread – exclusively served at the U.S. 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

Joju: 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 & BarAward-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 U.S. Open-exclusive burger accompanying Fuku’s signature Spicy Fried Chicken Sandwich, as well as two new locations.

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 FishbarJohn 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: U.S. 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