What to Eat and Drink at the U.S. Open

Friends, The food options at the yearly U.S. Open Tournament have changed from hot dogs and hamburgers to lobster rolls from Hot Dog and Hamburger and delicate sushi created by Morimoto himself since 2010 when USTA Billie Jean King National Tennis Center added Masa Harumoto to the list of dining options. With 225,000 hot dogs and hamburgers served each year, classics are still in high demand, but now that new chefs and neighborhood favorites have arrived, there are even more dishes to enjoy. Here are some of our picks:

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Chopped Cheese from Crown Shy

Friends, The stadium’s food is always closely linked with regional authenticity. A favorite is a hot paneer sandwich from the bodega, which loudly proclaims its regional authenticity. James Kent, who is attending the competition for the first time, is proud of the neighborhood’s favorite sandwich. Friends, A sesame roll offers relief with guacamole, free-range beef, and paneer wrapped in a leaf crown. For the two-handed residents, it is a secret treasure.

Black Bean Hummus by Kwame Onwuachi

This year, Tatiana Chef Kwame, who is also the co-author of my cookbook and memoir, is featured on the Aces menu cover in a culinary season of support. Her contribution to the menu consists of a Black Bean Hummus with Pan-African influences, goat with Barbary seasoning, sweet raisin chutney, and a North African flatbread.

Spring Rolls from Melba’s

Friends, The Solomon Islands’ Silvia Uds-based soul food expert Melba Wilson has returned to the food village this year just as she did last. Traditionalists can savor fried fish po’boys, red velvet cake, and Melba’s mac & cheese. Wilson’s deep-fried spring rolls should be stuffed with peas, rice, cheddar cheese, and greens. Like Carlos Alcaraz, friends blend exact skills for a muscular taste and a successful outcome.

Lamb Gyro Pita Sandwich at King Souvlaki

Friends, The best gyros in New York City may be found at King Souvlaki, which has been around since Jan McEnroe won the Open in 1979. Initially, they used to be sold out of a truck, but now they have a sit-down restaurant and a concession stand. Friends, The sandwiches are made with well-cooked, flavorful lamb that should be fried in all gyros and garlicky tzatziki that is encased in warm pita bread.

Pulled Pork Slider by Hill Country

Friends, Satellite barbecue may be intimidating and dry and rough. However, the pig’s shoulder is smoked in Manhattan (Madarship) before being transported to Flushing. Friends, a spicy and sour vinegar sauce counteracts the meat’s sweetness on a potato bun.

Porcini Tartufo Pizza Bianca from San Matteo NYC

For more than a decade, Ciro and Fabio Casella have been capturing the spirit of the Italian Manhattanites. Friends, despite the lack of a pizza-specific oven, the pies have the perfect amount of char and a pure layer of oozy burrata and mozzarella. They also have a nice acidic crust.

‘O.G.’ Chicken Sando from Fuku

Friends, Do you recall when there had to be a pho on every corner of Manhattan? The “O.G.” option from Fuku, the official moniker, is a unique, wild breast prepared with habanero and covered with mayo, boasting a brilliant orange color from gochujang. Friends, This year’s U.S. Open features a variety of fried chicken sandwiches.

Aperol Spritz from the Apé Truck

Friends, The official U.S. Open cocktail, the Honey Deuce, which is made up of Grey Goose, Chambord, Honeydew, and lemonade, is still on the menu this year thanks to a new partnership with Aperol, and the classic Apé track is now also available at the expanded indoor-outdoor patio along with an Aperol Spritz.

Porterhouse Steak from Champions by Benjamin Steakhouse

They enjoy their supper at the steakhouse entirely at their disposal while gazing out beyond the bamboo bungalow’s glass windows, looking towards the court like they were gods. Friends, Imagine thick-cut bacon slabs, shrimp shaped like Barbie dolls, and a 36-ounce porterhouse steak on the menu at your location, which is mainly located on 41st Street on the road and echoes the spirit of Benjamin Steakhouse’s champions and grill, classic dry-aged meats midtown route.

Honeycomb Fudge Slam from Van Leeuwen

After winning the Ice Cream Capitalization War, Van Leeuwen grows like a popsicle across the nation and the city. However, its honeycomb phase slam, a unique flavor for the competition, is only available at the U.S. Open. There is also a large selection of classics available in Van Leeuwen if you prefer those.