TENNIS BY THE NUMBERS • EAT • DRINK YOUR WAY THRU THE 2018 U.S. OPEN TENNIS • 275,000 MELON BALLS • HOW MANY TENNIS 10SBALLS?

Written by: Staff on 4th September 2018

TENNIS BY THE NUMBERS • EAT • DRINK YOUR WAY THRU THE 2018 U.S. OPEN TENNIS • 275,000 MELON BALLS • HOW MANY TENNIS 10SBALLS? |

Crispy Jerk BBQ Chicken Thigh + Carolina Gold Rice: A 24-hour brined fried chicken thigh glazed in jerk BBQ sauce with notes of tamarind, habanero, allspice and nutmeg served with fresh market vegetables in a bowl with Anson Mills freshly milled Carolina Gold Rice

Piri Piri Salmon and Pineapple Black Rice: Hand-caught Skuna Bay salmon in a citrusy and flavorful Piri Piri sauce, served with Anson Mills Black China Rice along with shaved cabbage, edamame and pineapple

Grilled Shrimp, Crispy Coconut Rice + Jollof Sauce: Sticky coconut rice meets grilled shrimp in Jollof sauce, a slightly sweet, slightly spicy sauce of tomatoes, eggplant, West African Birds Eye Chili, habanero, cayenne and ginger

Grain Bao Bun with Taro Chips: A grain burger made with quinoa, shitake mushrooms, roasted poblanos, corn and spices topped with smashed avocado and stracciatella cheese

Fuku: Momofuku Chef and Founder David Chang and his fried chicken sandwich shop return in multiple locations this year at US Open. Menu highlights include:

110 Burger (New in 2018 and exclusive to the US Open): Two LaFreida beef patties topped with cheese, applewood-smoked bacon, pickles, and Fuku Mayo atop Hot Bread Kitchen Bing Bread

Knockout Sandwich (New in 2018): Spicy fried chicken thigh topped with seasoned cabbage and knockout sauce

Spicy Fried Chicken Sandwich: Habanero marinated spicy fried chicken thighs served on a Martin’s potato roll and garnished with pickles and Fuku butter; available option to “Stack It” and add an extra habanero thigh.

Korilla BBQ & Poke Yachty: Korilla, led by Chef Esther Choi, returns with two locations and signature poke stand, Poke Yachty, serving up fresh fish bowls:

K-Bop: Sticky rice bowls served with housemade kimchi, kale, fire-roasted corn, and choice of bulgogi (marinated ribeye), braised ginger sesame chicken, slow-roasted pork shoulder in gochugaru (Korean red pepper flakes), and organic tofu, with choice of Korilla’s signature sauces (Korilla BBQ)

Signature Poke Bowls: Guests’ choice of classic tuna, spicy tuna, salmon, crab and shrimp and tofu poke bowls (Poke Yachty)

JoJu: JoJu crafts modern Vietnamese sandwiches atop fresh bread in concessions, including:

Lemongrass Chicken Banh Mi: 24-hour marinated chicken thigh on a toasted baguette with spicy mayo, fresh cucumber, pickled daikon and carrots, and fresh cilantro.

Loaded Banh Mi Fries: Seasoned double-fried fries topped with spicy mayo and green sauce, pickled daikon and carrots, and chopped cilantro.

Banh Mi Bacon Dog: Juicy hot dog wrapped with bacon loaded with spicy mayo, green sauce, and banh mi fixings.

Le Chef Paul’s Crêperie: Freshly-made sweet and savory crepe creations, such as:

Le Boeuf Bourguignon Crepe: Sumptuous skirt steak

La Poulet Dijon Crepe: Tender chicken and Dijon sauce

La Pomme Crepe: Sweet apples

Melt Bakery (New in 2018): Hand-made ice cream cookie sandwiches made fresh daily.

Classic: Chocolate chip walnut cookies with vanilla ice cream

Lovelet: Red velvet Meltcake with cream cheese ice cream

Bramblebee: Honeycomb cookies with blackberry violet ice cream

Melt Shop: NYC’s comfort food haven serves up several of its classic melted sandwiches and sides in Food Village:

Fried Chicken Melt: Buttermilk fried chicken, pepper jack cheese and red cabbage slaw topped with Melt Sauce

Classic Grilled Cheese with Bacon: Featuring American and New York Cheddar with Applewood smoked bacon

Shop Tots: Crispy tater tots with a dusting of Parmesan

Celebrity Chefs and On-Site Restaurants

Champions by American Cut (New in 2018): LDV Hospitality is excited to partner with USTA to bring Chef-Partner ‪Marc Forgione’s ‪American Cut to the US Open as the signature steakhouse. The restaurant will feature signature classics from ‪American Cut’s menu, such as the OG 1942 Hotel Caesar, the Chili Lobster and the 40oz ‪Porterhouse Steak, in addition to ‪American Cut cocktails, desserts and new dishes .

New Louis Armstrong Stadium: The unveiling of the New Louis Armstrong Stadium will also include some of the US Open’s most popular dining options along with two bars located on the Main and Upper Concourses:

Angry Taco

Ben and Jerrys

Franks & Fries

Fuku

Grand Slam Grill

Grey Goose Bar

Heineken Bar

Hill Country Barbeque

Korilla BBQ

Melt Shop

Neapolitan Express

Pat Lafrieda

Beverage Spotlight

Grey Goose® Honey Deuce

The signature cocktail of the US Open

Grey Goose Frozen Honey Deuce (New in 2018): In celebration of the US Open’s 50th anniversary, Grey Goose is putting a twist on the official cocktail of the US Open by introducing the all new Frozen Honey Deuce. Both the original and Frozen Honey Deuce will be served in a limited-edition 50th anniversary commemorative cup, which features a listing of past men’s and women’s US Open singles champions.

Lavazza (New in 2018): Lavazza will introduce a new Cold Brew bar at this year’s US Open. The Cold Brew bar will be located on the back side of the Lavazza Café in the Food Village and will offer a variety of flavor options.

Pineapple Green Tea (Poke Yachty): A tropical twist on green tea.

Strawberry Yuzu Lemonade (Korilla BBQ): Tangy and tart lemonade blended with strawberry and yuzu.

Mango-Lychee Mojito (JoJu): Refreshing mojito accented by mango and lychee.

The Projected • Facts & Figures

The U.S.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:

275,000 melon balls (used to garnish the U.S. Open signature Honey Deuce)

90,000 pounds of beef

9,000 pounds of lobster

7.5 tons of crab, shrimp and lobster

400,000 individual berries