The US Open Championships begin officially on Monday, August 25, and this year’s Flavor of the Open menu includes the food village and concessions and the site’s two restaurants, ACES and Champions Bar and Grill.
Chefs from all over the country, including Masaharu Morimoto and Spiaggia’s Tony Mantuano will contribute to the menu for this year.
Chef and former tennis pro Richard Sandoval will serve his take on Mexican street food: an assortment of tacos from his restaurant Maya, along with Mexican corn on the cob,
while Pat LaFrieda will serve his filet mignon steak sandwich, LaFrieda signature Italian sausage, and special blend meatball hero.
Hill Country Barbecue will serve a crispy chicken sandwich and a series of seasonal “pie cups” including a signature Cowboy Pie Cup.
The Open will also feature menu items from Tony Mantuano’s Wine Bar Food, Farm to Fork, and a specialty item dedicated to the US Open, a signature lobster roll. For the first time over, the Open will host a food truck from Morris Grilled Cheese.
At ACES, guests will be able to taste sushi from chef Masaharu Morimoto, along with fresh seafood options like Montauk wild striped sea bass and sweet garlic-lime shrimp a la plancha.
Next door, Champions Bar and Grill will serve caviar and oysters, candied bacon, sesame and mustard-crushed ahi tuna, and a Porterhouse steak for two.
US Open executive chef Jim Abbey will oversee all culinary events during the two-week tournament, including a total of 60 concession stands, five restaurants, and the Players Lounge.
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Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.