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World Renowned Chefs José Andrés, Tom Colicchio and Jacques Torres Debut their Signature Creations, while many US Open Culinary Veterans Return with 

Fan Favorites and New Flavors

NEW YORK,NY(SMI-SPORTS08.24.19) – The United States Tennis Association (USTA) and hospitality partner Levy today introduced several dining options that will be served during this year’s US Open throughout the USTA Billie Jean King National Tennis Center. The unparalleled dining experience curated by the USTA and Levy serves up chef-driven, elevated menu items to more than 700,000 fans annually across the Food Village, various restaurants, and other concessions areas.


Joining the culinary line-up for the first time are three-time James Beard Foundation recipient José Andrés, along with Top Chef alum and nine-time James Beard award recipient, Tom Colicchio. Other Top Chef alums Joe Flamm and Joe Sasto will join James Beard award-winning chef Tony Mantuano at Café Spiaggia, while award-winning pastry chef and chocolatier Jacques Torres will also make his US Open debut.


Chef David Burke who draws on years of US Open experience, will craft the menu at Mojito Restaurant & Bar. For the first time, Champions will be renamed “Champions by Benjamin Steakhouse” in partnership with the popular New York City steakhouse led by brother-in-laws and co-owners, Benjamin Sinanaj and Benjamin Prelvukaj.


Elevated Food Village and concession options will delight fans from chefs such as Harlem’s James Beard award-winning recipient JJ Johnson who will be returning to a new location in the Food Village, and newcomer Helen You of Dumpling Galaxy from nearby Flushing Queens.


Food Village & Concessions


Butterfly (new in 2019): One of the new dining destinations from award-winning Chef José Andres and ThinkFoodGroup will serve an array of artfully-crafted tacos, traditional tortas, and more at two locations – Food Village and Arthur Ashe Stadium’s Club Level:

  • Tacos (Food Village): several different varieties, including:

    • Cochinita Pibil with Yucatan pork, sour orange, and pickled red onion

    • Chilorio de Res with shredded beef, pasilla and qualilo chili sauce, and shaved white onion

    • Hongos with wild mushrooms braised pasilla, tomato, onion, and guacamole

    • Pollo a la Parrilla con Aguacate with grilled, marinated chicken thigh, green onion, guacamole, and chipotle salsa

  • Cochinita Pibil Torta (Food Village): Yucatan pork with pickled red onion on a warm bolillo roll

  • Ensalada Verde (Food Village): Watercress, jicama, radish, pumpkin seed, queso fresco, cilantro, and chili lime dressing

  • Ceviche Coctel Costeno (Club Level): Traditional cocktail crab meat, shrimp, scallops, cucumber, red onions, peanuts, Morita chile, and avocado


‘Wichcraft  (new in 2019): Carefully sourced, thoughtfully prepared, clean food. Award-winning Chef Tom Colicchio’s ‘Wichcraft brings its hand-crafted sandwiches and salads to US Open concessions this year including:

  • Grilled Flank Steak and Kale Sandwich: Flank steak, sautéed kale, aged cheddar roasted red peppers, garlic dressing, pressed ciabatta

  • Roasted Turkey & Avocado: Roasted turkey, avocado, bacon, balsamic onion relish, aioli, toasted ciabatta

  • Grilled Chicken & Spicy Slaw: Grilled chicken, avocado, coleslaw, sweet chili sambal, crema, toasted ciabatta

  • Chopped Chickpea and Roasted Pepper Sandwich (Vegan): Chopped Chickpea, olive tapenade, roasted red peppers, cucumber, arugula, lemon vinaigrette, toasted ciabatta

  • Lobster BLT: Fresh Main lobster, applewood smoked bacon, bibb lettuce, field-grown beefsteak tomatoes, aioli, toasted ciabatta

Dumpling Galaxy (new in 2019): Since opening in 2014, Flushing’s own dumpling shop from lauded chef and owner Helen You has introduced the masses to a limitless variety of melt-in-your-mouth dumpling flavors. Now available in concessions, the menu includes:

  • Handmade Dumplings: six per order available in a variety of signature flavors:

    • Lamb with Green Squash

    • Chicken with Broccoli

    • Pork with Cabbage

    • Mixed Vegetable


FIELDTRIP (new location in 2019): Acclaimed Chef JJ Johnson’s innovative Harlem restaurant debuted at last year’s US Open. This year, FIELDTRIP will serve its worldly heirloom rice bowls to all fans in a new Food Village location, including:

  • Crispy Chicken Bowl: Carolina Gold rice with edamame, sticky BBQ sauce, and crispy chicken breast

  • Braised Beef Bowl: Texas Brown rice with spicy black beans, turmeric yogurt, and braised beef

  • Veggie Bowl: Basmati rice with roasted broccoli, cucumber yogurt, and Nana’s bread

  • Salmon Bowl: China Black rice with pineapple, edamame, piri piri sauce, and salmon

  • Quinoa Wrap: Quinoa wrapped with mushroom, corn, avocado, cilantro, creamy mozzarella, and yucca puffs


OakBerry (new in 2019): The trendiest place to satisfy those looking for lighter options, acai bowls, will be served with fans’ choice of toppings including fresh fruit and granola


Fuku: Momofuku Chef and Founder David Chang’s fried chicken shop returns in multiple locations featuring spicy chicken sandwiches, craveable tenders and fries, and more:

  • Rainbow Chicken Sandwich (new in 2019): Fuku’s signature spicy fried chicken topped with ranch and rainbow slaw


Hill Country Barbecue: A New York favorite and staple at the US Open for several years returns with signature house-smoked meats and BBQ sides:

  • Pulled Pork Sandwich: Hill Country’s signature smoked, pulled pork and BBQ sauce


JoJu: JoJu’s modern take on traditional Vietnamese sandwiches and fan favorite dishes returns to the US Open:

  • 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

  • Banh Mi Bacon Dog: Juicy hot dog wrapped with bacon loaded with spicy mayo, green sauce, and banh mi fixings


Korilla BBQ & Poke Yachty: Both Korilla and Poke Yachty are featured in Food Village, serving their signature take on Korean BBQ and fresh fish bowls:

  • Bulgogi Japchae Bowl (new in 2019): Sweet potato noodles with bulgogi, topped with housemade kimchi, kale, fire roasted corn, and Korilla’s signature sauce


Le Chef Paul’s Creperie: Chef Paul Denamiel’s fresh-made sweet and savory crepes will wow fans:

  • Le Classic: Jambon Blanc, grated Emmental cheese, Mornay sauce

  • La Banane: Sliced bananas and chocolate


Melt Bakery: Hand-made ice cream cookie sandwiches made fresh daily, including two new flavors this year:

  • Cinnamax (new in 2019): Snickerdoodles with cinnamon ice cream

  • Evil Twin (new in 2019): Chocolate chip cookies with chocolate ice cream


Melt Shop: Fans can take comfort food and mouthwatering melted sandwiches on-the-go from NYC’s comfort food haven, including classic grilled cheeses and more:

  • Chicken Bacon Ranch Melt (new in 2019): A spin on the classic chicken melt with crispy bacon, homemade ranch, cheddar, and pickles

  • Philly Cheesesteak Melt (new in 2019): Mouthwatering melt with the traditional Philly fixings


Pat LaFrieda’s: New York’s finest meatsand fresh produce return to US Open concessions:

  • Country Ham Sandwich: Ham with truffle cheese

  • Chicken Cordon Bleu Sandwich: Fresh chicken breast, ham, and Swiss cheese


Celebrity Chefs & On-Site Restaurants


Champions by Benjamin Steakhouse (new in 2019): One of New York’s top steakhouses takes over Champions this year, serving expertly-prepared steaks, chops, seafood and traditional steakhouse sides in Arthur Ashe Stadium.


Mojito by David Burke (new in 2019): The menu will be a Cuban-Asian-American fusion spot is located just across the George Washington Bridge in Fort Lee, New Jersey.


Café Spiaggia: Modern Italian dining in a casual, friendly environment. Café Spiaggia returns with refreshing, inventive menus crafted by James Beard Award-winning Chef Tony Mantuano and “Top Chef” Season 15 Winner Joe Flamm. Fellow “Top Chef” alum Joe Sasto also joins the Café Spiaggia kitchen at the US Open this season.


Wine Bar Food: Also by Chef Tony Mantuano, Wine Bar Food returns with an elevated, approachable menu of light and refreshing dishes, from mozzarella and burrata to the famous flaming ouzo shrimp, and an impeccable wine list.


ACES:  Michelin Star recipient Chef Ed Brown and Iron Chef Masaharu Morimoto once again team up to dazzle diners at the US Open’s pre-eminent seafood stop. Guests can expect amazingly fresh, delicately prepared fish and unparalleled, hand-crafted maki.


Lure Fishbar: The flagship SoHo restaurant from John McDonald’s Mercer Street Hospitality and acclaimed Chef Josh Capon returns with iconic lobster rolls, oysters, and more at two Oyster Bar concessions locations.


Louis Armstrong Stadium Concessions


After a successful opening at last year’s tournament, Louis Armstrong stadium continues to offer an incredible selection of cuisines and dining environments at concessions housed in the stadium, including:

  • Street Tacos 

  • Ben and Jerry’s Ice Cream 

  • Franks & Fries 

  • Fuku 

  • Grand Slam Grill 

  • Grey Goose Bar 

  • Heineken Bar 

  • Korilla BBQ 

  • Melt Shop 

  • Neapolitan Express 

  • Pat LaFrieda

Beverage Spotlight 

  • Kim Crawford Wine Bars (new in 2019): New this year, the official wine of the US Open will #ServeUpKim at a new Kim Crawford wine bar and several wine kiosks located throughout the grounds. In addition, their signature Frosé will be served at their main bar located in the Food Village  

  • Grey Goose® Honey Deuce: The signature cocktail of the US Open

  • Grey Goose® Frozen Honey Deuce: A frozen twist on the official cocktail of the US Open will be served at multiple locations including the Food Village, Grandstand, card member lounge located in the "US Open American Express Fan Experience"

  • Lavazza: Lavazza returns its Cold Brew bar at this year’s US Open, located on the back side of the Lavazza Café in the Food Village

  • 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.


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 90 suites

  • The US Open will serve approximately:

    • 750,000 melon balls

    • 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



The USTA is the national governing body for the sport of tennis in the U.S. and the leader in promoting and developing the growth of tennis at every level -- from local communities to the highest level of the professional game. A not-for-profit organization with more than 655,000 members, it invests 100% of its proceeds in growing the game. It owns and operates the US Open, one of the highest-attended annual sporting events in the world, and launched the US Open Series, linking seven summer WTA and ATP World Tour tournaments to the US Open. In addition, it owns approximately 90 Pro Circuit events throughout the U.S. and selects the teams for the Davis Cup, Fed Cup, Olympic and Paralympic Games. The USTA’s philanthropic entity, the USTA Foundation, provides grants and scholarships in addition to supporting tennis and education programs nationwide to benefit under-resourced youth through the National Junior Tennis & Learning (NJTL) network.

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