US OPEN TENNIS 2015 Tons of Food Options & Choices, It’s Not About Hamburgers & Hotdogs Anymore

Written by: on 30th August 2015
US OPEN TENNIS 2015 Tons of Food Options & Choices, It's Not About Hamburgers & Hotdogs Anymore  |

US Open Welcomes Costata, Juice Press, and Sweet Chili Food Truck;

Popular Food Village Favorites Maya and Hill Country Barbecue Expand to Club Level

The United States Tennis Association (USTA), in conjunction with Levy Restaurants, the official restaurant partner of the US Open, today announced its new expanded variety of culinary choices available throughout the grounds of the USTA Billie Jean King National Tennis Center.

 

Known as the sports and entertainment world’s ultimate annual food and dining experience, the 2015 US Open welcomes more than 700,000 fans to enjoy unparalleled bounty, including iconic local restaurants, refined fare from star chefs, fresh, local ingredients and interactive culinary experiences. This season’s event will enhance its innovative dining options with a brand new food truck, new restaurant partners, and new dining concessions. A pair of last year’s favorites – Hill Country Barbecue and Maya – will also extend service to the Club Level inside Arthur Ashe Stadium.

 

Once again, the US Open will team up with an all-star roster of acclaimed chefs, with some of the culinary world’s biggest names returning to craft their specialty dishes for fans, including Iron Chef Masaharu Morimoto, James Beard award winner Tony Mantuano, and celebrity chef Richard Sandoval. New to this year are two renowned Michelin star chefs: Michael White, chef and owner of highly-rated dining establishments including Costata, Marea and Al Fiori, and Ed Brown, creator and chef at Sea Grill and Ed’s Chowder House in New York. This team of celebrated chefs creates a truly unique culinary experience unlike any other.

 

New to the US Open

  • Ed Brown Joins ACES: Local star restauranteur Brown joins forces with sushi master Masaharu Morimoto in ACES, the US Open’s signature seafood stop, serving one-of-a-kind sushi combos and modern seafood entrées. Brown created the original concept for ACES when it opened in 1997.
    • Plateau Royale: The ultimate seafood platter includes jumbo shrimp, lobster, oysters and more
    • Skuna Bay Salmon: Served with green apple, red watercress, horseradish, cucumber and extra virgin olive oil
    • Sushi and Sashimi Rolls: Fresh sushi and sashimi rolls, including shrimp, tuna, kampachi, salmon and more
  • Michael White’s Costata Joins Champions: The lush SoHo steakhouse serves luxury meals in the reimagined Champions:
    • Costata’s Dry Aged Tomahawk Ribeye Steak (40 ounce)
    • Ahi Tuna Tartare: Served with avocado, lemon and espelette
    • Al Fiori’s Tortelli: Ricotta ravioli, black truffle and parmesan fonduta
    • Whole Roasted Lobster: A 1.5-pound lobster, topped with tomato butter and roasted fennel
  • Hill Country Barbecue and Maya Join Club Level:The two Food Village favorites this year extend service to the Arthur Ashe Stadium Club Level, featuring several new dishes:
    • Chopped Brisket Sandwich: Hill Country’s finely chopped brisket tossed in homemade sauce
    • Famous Steak Tacos: Maya’s juicy grilled steak topped with cilantro and salsa roja
  • New Flavors of the Open: Fresh seafood and local fare highlight the new dishes available throughout the Tennis Center this year:
    • Maya’s Seared Baja Fish Tacos: Beer-battered cod topped with spicy sauce
    • Pat LaFrieda’s All-Beef Hot Dog: Premium blend hot dog from the “New York Meat King” featured in Food Village
    • Asian Noodle Salad: Light salad of shrimp, cucumber, carrots and red pepper topped with cilantro and sesame dressing featured in South Plaza Cafe
  • Sweet Chili Food Truck: The second on-site food truck joins last year’s debutant, Morris Grilled Cheese, at the tennis center, serving the perfect combination of sweet and sultry flavors:
    • Maple Miso Tofu with Jasmine Rice: Maple-infused tofu served with jasmine rice
    • Shrimp Chips and Salsa: Chips and salsa served with fresh shrimp
    • Vietnamese Iced Coffee: Freshly brewed, perfect for cooling down
  • Juice Press, a local favorite, will be on-site selling a selection of their USDA certified organic bottled juices and smoothies to fans. Additionally, Juice Press will have the unique opportunity to serve its product to players and their guests in the US Open Player Dining area.
  • Lavazza, the exclusive coffee of the US Open, will be integrated into the on-site food and beverage experience. Attendees will have the opportunity to purchase Lavazza’s coffee drinks at the new Lavazza Cafés located in the Food Village and South Plaza, as well as throughout the grounds.
  • Jacob’s Creek, the Official Wine of the US Open, will feature its Two Lands product at the US Open. The wines will be available to tennis fans at a number of on-site locations.

Celebrity Chefs and Restaurants

  • Guest celebrity chefs for the Open include Masaharu Morimoto and Ed Brown (ACES), Michael White and PJ Calapa (Costata), Tony Mantuano (Wine Bar Food) and Richard Sandoval (Maya)
  • ACES features sushi menu from Iron Chef Masaharu Morimoto, while New Jersey’s own Ed Brown introduces fresh seafood entrées like a Maine Lobster BLT, Seared New Bedford Sea Scallops and Smoked Salmon Flatbread.
  • MAYA, led by former professional tennis player Richard Sandoval returns, serving up modern Mexican fare from the flagship New York restaurant, including the new Seared Baja Fish Tacos.
  • Wine Bar Food features perfectly paired wine selections and tasty small plates from Chef Tony Mantuano, including new menu items such as Avocado Toast and a New Flatbread Trio – Margherita, Prosciutto and Four Cheese.
  • Costata takes over service in Champions, delivering luxurious Italian steakhouse specialties like Lobster Burrata, Cassarecci and a whole roasted lobster.

Player Dining

  • For the third consecutive year, Balance Kitchen continues to redefine athlete dining and nutrition with an expanded selection of healthier match day eats.
  • Juice Press will offer player cold press juices and fresh smoothies to recover from matches.

Culinary Highlights

  • Morris Grilled Cheese Food Truck: Chef Michael Jacober, who has worked in such famous New York kitchens as Per Se, Insieme, Annisa, and Franny’s, drives this New York food truck to the Tennis Center grounds for its second year.
    • Delicate Grilled Cheese: Featuring truffle cheese, truffle butter and caramelized shallots
  • At its original location in the Food Village, or its new spot in the Club Level, fans can enjoy Farm to Fork’smenu of mouthwatering sandwiches made with locally raised meats
    • Murray’s Locally Raised Chicken Sandwich: Juicy stack of locally raised chicken on a homemade roll
    • Pork and Broccoli Rabe Sandwich: Decadent combination of house-roasted pork loin and luscious broccoli rabe on a homemade roll
  • Hill Country Barbecue is the US Open fan’s one-stop shop for rustic country flavors and hearty, hand-crafted barbecue with new menu items including: Chopped Brisket Sandwich, Brisket Nachos, and Texas Red Chili, among others
  • Food Village offers a variety of dining choices for fans ranging from drinks to dessert, including Maya, Fulton Seafood, Farm to Fork, Hill Country, Carnegie Deli and Pat LaFrieda Meat Purveyors

Beverage Spotlight

  • Back by popular demand, US Open’s signature cocktail, the GREY GOOSE® Honey Deuce, provides fans with a refreshing way to beat the Open heat. Last year, more than 240,000 melon balls were used to make the custom cocktail, which features GREY GOOSE® Vodka, lemonade and a touch of raspberry liqueur, topped with honeydew melon “tennis” balls.
  • The refreshing cocktail fit for a king or queen, Royal Blush, contains GREY GOOSE® Vodka, fresh lime, mint, cherry and prosecco.
  • Premium wine by the glass; sparkling wine is available at Maya at the Club level

Sustainability and Local Sourcing

  • In its commitment to reduce the tournament’s overall carbon footprint, the USTA is locally sourcing more than ever before. Levy has increased use of locally sourced ingredients, and this year, 40 percent of all produce will be sourced from the region.
  • Local and organic produce sourced for the 2014 US Open include:
    • Satur Farms, Long Island: 230 pounds of frisée, 3,000 pounds of mesclun, 1,000 pounds of arugula
    • Porch Farms, New Jersey: 12,000 pounds of tomatoes
    • Turek Farms, New York: 1,500 pounds of corn, 500 pounds of peas, 2,300 pounds of carrots, 1,000 pounds of zucchini
    • Gurda Farms, Middletown, New York: 3,000 pounds of herbs and lettuces
    • Lynette Farms, Kent, New York: 3,500 pounds of squash, 500 pounds of peas, 2,500 pounds of cabbage
  • The USTA Billie Jean King Tennis Center kitchens compost all food waste, and recovers 12,000 gallons of leftover grease for conversion into biodiesel. More than 240 tons of food and fan waste is collected and sent offsite to be turned into compost for landscaping and farming use.
  • During each US Open, the USTA works with Levy Restaurants to collect more than 10 tons of unsold, prepared food to donate to the local community

Fast Facts & Figures

  • The US Open attracts more than 700,000 fans throughout the course of the tournament
  • US Open Executive Chef Jim Abbey and a culinary team of 250 prepare cuisine across five restaurants, 60 concession stands and 100 suites
    • The US Open will serve approximately:
    • 15,000 pounds of beef tenderloin and steaks
    • 7.5 tons of crab, shrimp and lobster
    • 400,000 individual berries
    • 225,000 hamburgers and hot dogs
    • 85,000 pounds of poultry
    • 12.5 tons of lettuce
    • 66,000 bananas
    • 35,000 pounds of tomatoes
    • 7,000 specialty tennis ball cookies







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