U.S. Open offers variety of cuisine, from simple to sophisticated

- So much of what's best about the U.S. Open happens off the tennis court. And this year, the fans should expect to see that the food is an absolute ace. The perfect doubles pair of fine dining and inventive street food.

Get fired up for the food. From sushi to tacos, burgers to barbecue, world-renowned chefs have been working for months to create the perfect dish and capture the flavor of the open. Their preparation is as intense as the athletes on the court.

"When you do a pop-up restaurant that has 375 seats, it's going to feed 700 to 1,000 people a day and you don't have a week to practice -- you just open and go, there's no softness, it takes about 30,000 emails to organize that to get it together," says Chef David Burke of BLT Prime.

Chef David Chang brings New York-based Momofuku for the first time. The highlight-worthy menu features a U.S. Open-exclusive spicy chicken sandwich called the McEnroe.

"We've wanted to be part of this for a few years now so we have been lucky to patiently wait till we got tapped," Chang says. "And now we're so honored to be part of a distinguished group of chefs."

Chef Tony Mantuano of Wine Bar Food is one of them. He has changed his game plan this Open, but his fan-favorite Mediterranean plates are back.

"We can actually cook a pasta to order and we're going to make some pizzas but we have our famous dish, which is flaming ouzo shrimp that we've been doing every single year and it's so delicious," Mantuano says. "One of the things we do at the Wine Bar is we make all the dishes to order so you're back there working away. All of the sudden you look up and see Stanley Tucci enjoying some olives or you walk a few steps and Kristen Wiig is asking somebody where's Wine Bar Food? It's really cool."

In addition to some of those dishes, this year's U.S. Open will have the first all-vegan and vegetarian location, so there's something for everyone.

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