This year's US Open is set to offer attendees a gourmet experience, with a lineup of acclaimed chefs and popular restaurants providing diverse culinary options. The tournament, which begins the week of Aug. 23 with its second-ever fan week, will host several culinary stars, aiming to enhance the fan experience beyond the tennis matches themselves.
Among the new additions is Israeli chef Eyal Shani, known for his Middle Eastern street food and unique preparations of vegetables. Shani, whose notable restaurants include Shmone, Port Sa’id, and HaSalon, will bring his signature style to the USTA Billie Jean King National Tennis Center, offering dishes such as green-bean-in-a-bag and elevated pita creations featuring rib-eye roast beef and chicken schnitzel.
"When thousands of strangers gather in one place, unified by the same excitement, food becomes another way to connect them. That is the soul of Miznon," Shani stated.
World-renowned chef Enrique Olvera, who helms Pujol in Mexico City and Cosme in New York, is also making his US Open debut. Olvera will present creations like his mole madre, a complex sauce aged for an extended period, and is taking over a space previously occupied by Mojito. "Tennis fans and food lovers have a lot in common," Olvera commented. "Both love to have a good time and enjoy life."
West Village sandwich shop Salt Hank’s, famous for its $32 roast beef sandwich with dipping jus, will also establish an outpost in the tournament's Food Village. Owner Harry Laporte expressed his hope to serve athletes and mentioned that last year's highlight was getting an autograph from Novak Djokovic.
Daniel Zausner, chief operating officer for the USTA Billie Jean King National Tennis Center, emphasized the demanding nature of catering for the event, stating, "Restaurateurs must have the labor and ability to handle the US Open. It’s not for the faint of heart."
Several popular culinary figures and establishments are returning to the tournament. The José Andrés Group will once again manage food services in the Dobel Tequila Club. Simon Kim of Cote Korean Steakhouse returns for his third year with his concepts COQODAQ and CQDQ, offering Korean-inspired fried chicken and sandwiches. Kim is also introducing KIMBOP, featuring fresh gimbaps and new items like jambon beurre and energy shots.
Other returning chefs include Iron Chef Alex Guarnaschelli with her Mediterranean bistro Fare; Iron Chef Masaharu Morimoto, who will serve players with a new handroll and nigiri concept at the club level of Arthur Ashe Stadium; Chef David Burke overseeing the Heineken Red Star Patio Café; Chef Robbie Felice of pastaRAMEN; Chef Ed Brown curating premium hospitality spaces; and "celebrity butcher" Pat LaFrieda.
Additional food vendors include Champions by Benjamin Steakhouse, Carnegie Deli, Red Hook Lobster Pound, and the Migrant Kitchen.
The tournament is currently undergoing an $800 million renovation, scheduled for completion next year, which includes the addition of 2,000 new courtside seats at Arthur Ashe Stadium, bringing the total to 5,000. The promenade-level concourse has also been expanded by 40% to create more open space, and two new luxury suite levels have been added.
"I am thrilled to bring Miznon to the US Open for the first time," Shani added. "It’s much more than a tennis tournament. It is a celebration of people, movement, and life."