Here’s How to Ace the Food Game at the U.S. Open


It’s true: there’s a tradition of remaining silent during tennis match play. But enthusiastic (and hungry) attendees at the U.S. Open — scheduled to run Monday through September 13 — have plenty of eating options to choose from inside Arthur Ashe Stadium.

While traditionalists may be fine with a signature doubles pairing of lobster rolls and honey deuces (vodka, fresh squeezed lemonade, raspberry liqueur, ice, and a melon ball garnish), the international appeal of the game means there’s a category of cuisine for every taste bud. For tennis aficionado and chef Richard Sandoval, oyster tacos are a favorite, and this year he’s brought Maya’s chicken tinga tacos to his stand at the U.S. Open Food Village.

There are barbecue and fried chicken sandwiches from Hill Country, and Asian noodle salads and sushi from chef Morimoto (who’s pulling for Kei Nishikori and Serena Williams) are available inside the stadium’s Aces dining room.

Chef Michael White, new to this year’s bracket, creates a more formal experience with a version of his Soho steakhouse Costata, which is set up inside the stadium. His menu includes a 40-ounce tomahawk steak as well as homemade pastas. To drink, chef Tony Mantuano’s Wine Bar is stocking up on the rosé, while Heineken has set up several beer cafes for those in need of a cold one after riding the seven train.

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