Saturday, August 15, 2020
Home Food The US Open Isn't Messing Around With Its Food This Year

The US Open Isn’t Messing Around With Its Food This Year

When August 29th rolls around, there’s a chance people will be talking about the US Open in terms of what they ate.

Thwarting the tradition of forgettable stadium dining offerings, this year the sporting event has brought in some heavy hitters to make concessions a main attraction. Momofuku’s David Chang and Bostonian restaurateur Ken Oringer will be joining Iron Chef Masaharu Morimoto, David Burke and a few other notables to help kick the food up a notch.

Some of the new menu items, should you be headed to Flushing, NY soon:

Oringer tells Bloomberg he’ll be re-creating his restaurant Toro and serving dishes like a crispy fried soft-shell crab bocadillo (sandwich) with crunchy ramen sauce. And also “crazy amounts of Ibérico ham and chorizo.”

Chang will be serving his famous Fuku fried chicken sandwiches including one called The McEnroe, which comes with a strip of bacon and some ranch on a potato roll.

Tony Mantuano from Spiaggia in Chicago is a long-time collaborator of the US Open. This year, he’s going to be making fresh pasta to-order, which is no easy task.

(Here’s a list of the entire line-up).

Over 700,000 fans are expected to attend the Open this year. With five restaurants and 60 concession stands to feed them all, AM New York reports that they’ll burn through an estimated 7.5 tons of crab, shrimp and lobster, 90,000 pounds of beef and 225,000 burgers and dogs.

If neither the talent on the court nor the food impresses you, there’s also a new $150 million retractable roof this year. Maybe this tennis thing will take off after all.

 

 

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