U.S. Open Offers Unique Culinary Experience
This year’s U.S. Open isn’t just about tennis matches; it’s also an exciting opportunity for food lovers. Fans can savor a variety of gourmet dishes while enjoying matches featuring Aryna Sabalenka and Novak Djokovic, as revealed by Side Dish.
The culinary offerings kick off the week of August 23 during Fan Week. One highlight is Miznon, a Middle Eastern concept from celebrated chef Eyal Shani, renowned for his inventive use of vegetables. At the USTA Billie Jean King National Tennis Center, this means enjoying unique twists on favorites like crispy green beans reminiscent of French fries, along with delectable items such as ribeye roast beef pitas and chicken schnitzel pitas.
“When thousands of people unite in one place, all sharing the same excitement, food becomes a way to bring them closer together. That’s the essence of Miznon,” Shani remarked.
Returning to the U.S. Open is Enrique Olvera, the acclaimed chef from Pujol in Mexico City. His distinctive mole madre, akin to a sourdough starter, is a must-try for attendees. Olvera’s Cosme will take over the spot that was previously held by Mojito, bringing dishes like the popular duck carnitas.
Olvera commented, noting the common ground between tennis aficionados and food enthusiasts, saying they both “love to enjoy life and have a good time.”
For attendees seeking local fare, Salt Hank’s from the West Village will set up shop in the Food Village at the U.S. Open, featuring an impressive $32 roast beef sandwich paired with a special dipping juice.
“We’re hoping to get some athletes to sample the French dip,” shared Harry Laporte. He recalled a memorable moment from last year when Djokovic signed his forehead, a highlight for him.
According to Daniel Zausner, COO of the USTA Billie Jean King National Tennis Center, “Running a restaurant during the U.S. Open requires a special kind of effort. It’s definitely not for everyone.” He added that he often explores new dining options in New York City in preparation for events, even if it isn’t the healthiest choice.
Returning also are culinary heavyweights like the José Andrés Group, which will run the cooking operations at the Dobel Tequila Club for a second consecutive year.
The popular Court Korean Steakhouse, led by Simon Kim, will return for a third year alongside other fan favorites, including COQODAQ and CQDQ, featuring various Korean dishes like fried chicken with caviar.
This year, Kim will unveil a new offering, “KIMBOP,” inspired by his childhood memories of gimbap made by his mother for sports day lunches in Seoul. “It’s such a fun and nostalgic memory,” he recalled, adding it’s perfect for an outdoor festival atmosphere.
Kim is also introducing a simple jambon beurre baguette served at his new bar, Chimera, along with two unique energy drinks designed to help fans stay alert during matches.
“I absolutely love the U.S. Open. This third year, I plan to show a bit more of my personality,” he remarked.
Also on the lineup are renowned chefs like Alex Guarnaschelli and Masaharu Morimoto, who brings a new concept for hand rolls and nigiri to Arthur Ashe Stadium.
As the tournament approaches, many food vendors from past events will return, including Champions by Benjamin Steakhouse and Carnegie Deli.
This year’s tournament also coincides with a significant $800 million renovation, expected to conclude next year. Fans can look forward to 2,000 new courtside seats at Arthur Ashe Stadium, enhancing the experience with expanded concourses and additional luxury suites.
“I’m thrilled to bring Miznon to the U.S. Open for the first time. It’s not just a tennis event—it’s a celebration of life and community,” Shani concluded.
