The creators of the U.S. Open’s food options have hit a resounding ace this year. Typical boring stadium fare such as greasy hot dogs and nachos are anything but the norm for the some 700,000 hungry fans that will visit the tennis facility in Flushing, Queens over the next two weeks. A refreshed food village will allow people – many of which are from overseas – to get a taste of the top food trends from several New York dining hot-spots, including a U.S. Open-exclusive chicken sandwich from David Chang’s chicken joint Fuku, rice bowls from Korilla BBQ (of Food Network’s ‘The Great Food Truck Race’ fame), and the first-ever entirely vegetarian and vegan menu from Mediterranean themed eatery Soomsoom. ‘This is a total international event, so what we wanted to do is bring in international food but also keep with the consistency of New York since the U.S. Open is New York. We [ultimately] wanted to make a big splash with the food,’ Ron Krivosik, chef at the U.S. Open’s restaurant partner Levy Restaurants told TheStreet in an interview. The U.S. Open also welcomed some prominent chefs into the mix for the first time. Well-known New York restaurateur Ed Brown and Iron Chef Masaharu Morimoto (also of Food Network fame) head up the U.S. Open’s fresh seafood stop called ACES, while James Beard Award-winner Tony Mantuano offers up rustic Italian fare at Wine Bar Food. The collection of new eclectic eateries will do their part in delivering some staggering food related stats at the U.S. Open. Across five restaurants, 60 concession stands and 100 suites, the U.S. Open will serve about 90,000 pounds of beef, 7.5 tons of crab, shrimp and lobster and 225,000 hamburgers. It will churn out 275,000 melon balls that serve as garnish for the U.S. Open’s signature ‘Honey Deuce’ cocktail. The dizzying around the clock crowds begs one question: is there enough food on hand? ‘We never try to run out of food, we have our [detailed planning] history,’ Krivosik said.
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