The U.S. Open is enhancing its spectator experience for 2026 by transforming into a significant culinary destination, featuring a diverse range of food and beverages from celebrity chefs and New York City eateries. Danny Zausner, COO of the USTA National Tennis Center, described the event's food offerings as "unrivaled in sports, but entertainment in general," likening the daily attendance to hosting a Super Bowl for fifteen consecutive days.
Zausner, who co-founded the Open's culinary program, has focused on ensuring a consistent high-quality experience for all attendees, from the opening day to the finals. "We can’t control the weather and we can’t control the matches, but we can control the food and drink, and we try to give people a proper New York City experience," he stated.
Signature Offerings
The iconic Honey Deuce cocktail, a blend of Grey Goose vodka, lemonade, and raspberry liqueur topped with a honeydew melon ball, is anticipated to be a major draw. Introduced in 2007, sales have grown exponentially from 5,000 in its first year to an projected 800,000 for 2026. Zausner noted that spectators often inquire about the drink immediately upon entering the grounds.
This year will also see the debut of viral sensation Henry Laporte, known as "Salt Hank," who will offer his highly acclaimed French Dip sandwich. Laporte, who has amassed a significant following on social media and authored a cookbook, plans to produce approximately 1,500 sandwiches daily during the tournament. His "French Dip on steroids" features Pat LaFrieda beef, caramelized onions, horseradish aioli, and provolone cheese.
Simon Kim's restaurant COQODAQ returns with its popular gluten-free chicken nuggets, often paired with caviar, which have gone viral since their introduction. Kim anticipates selling over a quarter million nuggets in 2026. He is also introducing KIMBOP, a new concept inspired by Korean gimbap, featuring beef or burdock root rolls.
Celebrity Chef Contributions
Food Network personality Alex Guarnaschelli is bringing her Mediterranean bistro concept, Fare, back to the Open for her sixth year. Among her new dishes is a paccheri pasta with vodka sauce and fresh tomatoes, as well as a watermelon and feta salad.
Chef Robbie Felice, known for his pastaRAMEN fusion concept, will also be present. After three years at the Open, Felice is introducing new dishes such as a chicken and lemon teriyaki ramen and crispy rice with Italian-style spicy tuna. He aims to offer unique culinary creations rather than typical stadium fare.
Other vendors participating include Carnegie Deli, Van Leeuwen Ice Cream, Red Hook Lobster Pound, and Pat LaFrieda Meat Purveyors, ensuring a wide array of culinary options for attendees throughout the tournament, which runs from August 23 to September 13.