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US Open Serves Up An Unparalleled Dining Experience For Fans at US Open 2017 !

Marcus Samuelsson and Josh Capon Join US Open Culinary All-Stars David Chang, Masaharu Morimoto, David Burke, Tony Mantuano and Ed Brown

New Expanded Dining Options Include the Emirates Sports Cafe, Dean & DeLuca,

Heineken Red Star Patio Cafe & Bar, and Wine Bar Food

New York(SMI-WIRE,08.23.17)The USTA and hospitality partner , Levy, will bring a world-class sports and entertainment dining experience to this year's US Open.Several new NYC dining hot spots, expanded dining options, local artisanal offerings, fresh seafood, and global flavors have been added to this years's menu. Each year , more than 700,000 fans partake in the tournament's unique and diverse culinary experience.

This year, the US Open bolsters its restaurant scene with new celebrity chefs including award-winning chefs Marcus Samuelsson and Josh Capon. Samuelsson serves up his signature cuisine at Mojito Restaurant & Bar, while Capon rolls out a menu inspired by Lure Fishbar. The two join US Open chef all-stars Ed Brown, David Burke, David Chang, Masaharu Morimoto and Tony Mantuano to deliver what will truly be one-of-a-kind dining.

A bounty of concessions will make their debut in 2017, including Korilla BBQ introducing its new Poke Yachty concept, modern Vietnamese sandwich shop Joju, NYC favorite Melt Shop, and Creperie by Le Chef Paul. In addition, David Chang's Fuku is back with a new US Open-exclusive burger.

Food Village Menu Highlights:

Fans gather each year at Food Village to sample the US Open's global flavors and dishes from the top local restaurants.This year serves up everything from fresh Seaford and Korean flare to hearty farm-to-fork fare and Italian classics for a can't-miss culinary destination, Highlights Include:

163 Burger ( Fuku ): Tow LaFreda beefs patties topped with cheese, lettuce and special sauce atop Hot Bread Kitchen Bing Bread-exclusively served at the US 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


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 fennel sausage and fresh Mozzarella.


Mojito Restaurant & Bar : Award-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 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 US Ope-exclusive burger accompanying Fuku's signature Spicy Fried Chicken Sandwich , as well as two new locations. Menu highlights include:

163 Burger ( Fuku ): Tow LaFreda beefs patties topped with cheese, lettuce and special sauce atop Hot Bread Kitchen Bing Bread-exclusively served at the US open.

Spicy Chicken Bacon Ranch Sandwich: Spicy fried chicken thigh topped with thick-cut bacon and Ranch dressing.

Double Berry Ice Cream Sandwich by Du's donuts and coffee: vanilla bean ice cream sandwiched between a strawberry & blueberry donut coated with strawberry and blueberry crumble.

David Burke's Angry Taco and BLT Fish Shack: David Burke and Squared 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 and one-of-a-kind rolls from Chef Morimoto

Beverage Spotlight:

Grey Goose Honey Deuce: US open's Signature Cocktail

Pineaple Green Tea (Poke Yachty ): A tropical twist on green tea.

Strawberry Yuzu Lemonate ( 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 nearly 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

7.5 tons of crab, shrimp and lobster

400,000 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

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