Along with watching Aryna Sabalenka and Novak Djokovic, fans at this year’s US Open will get to experience champions of fine dining in action, Side Dish can exclusively reveal.
Offerings starting the week of Aug. 23 — the tourney’s fan week — include Miznon, Middle Eastern street food from top chef Chef Eyal Shani, who’s known for his genius-level elevated veggies. At USTA Billie Jean King National Tennis Center, think green-beans-in-a-bag that are satisfyingly crunchy, like fries. Shani, whose restaurants include Shmone, Port Sa’id and HaSalon, will be bringing foodie faves like rib-eye roast beef pitas and chicken schnitzel pitas.
“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 said.
Returning to the US Open is world-renowned chef Enrique Olvera of Pujol in Mexico City and Cosme in the Flatiron District. His creations include simmering mole madre, made with a continuously-aged-for-thousands-of-days mole that’s similar to a sourdough starter. Cosme, known for dishes like its signature duck carnitas, is taking over the space previously occupied by Mojito.
Tennis fans and food lovers have a lot in common, said Olvera. Both “love to have a good time and enjoy life,” he explained.
For more local flavor, West Village sandwich shop sensation Salt Hank’s is setting up an outpost at the US Open’s Food Village. The eatery went viral for its fancy $32 roast beef sandwich with a dipping jus from Harry Laporte.
“I’m hoping to be able to get some athletes over to the booth to try out a French Dip,” Laporte said. “At last year’s US Open, Djokovic signed my forehead and it was the highlight of my year.”
Restaurateurs must have the “labor and ability to handle the US Open. It’s not for the faint of heart,” said Daniel Zausner, chief operating officer for USTA Billie Jean King National Tennis Center.
“We eat our way through New York City looking for what is new and exciting in the off season. It isn’t great for my health but it is great for the event,” he added.
Returning top chefs and restaurateurs include the José Andrés Group, whose Oyamel is handling food in the Dobel Tequila Club for the second year in a row.
Superstar Simon Kim of Cote Korean Steakhouse and his new triple-play hit at Cote 550 is also back for his third year, returning with cult fave COQODAQ and CQDQ concepts like Korean-inspired fried chicken “golden nuggets” with caviar and “Gangnam Style” chicken sandwich.
This year, Kim — a devoted tennis fan — also has a new offering: KIMBOP, which will feature fresh gimbaps inspired by the ones his mom made for him to enjoy on school Field Days when he was a child growing up in Seoul before emigrating with his family at age 13.
“It’s such a fun, nostalgic memory,” he said, “and it’s the most outdoor, festival friendly food.”
Kim is also introducing a simple jambon beurre — French ham on a fresh baguette with Normandy butter and a side of honey — that is offered off menu at Kim’s new Bar Chimera. In addition, he has created two energy drinks: Drop Shot, with ceremonial grade matcha pineapple and ginger; and Finesse, with coconut water, Earl Grey and raspberry — to bring energy and alertness to fans watching the games, “so you can last all Open long.”
“I love the US Open. For our third year, we’re bringing a little more character and not playing it so safe,” he said.
Also returning: Iron Chef Alex Guarnaschelli, with her Mediterranean bistro, Fare; Iron Chef Masaharu Morimoto, who will be serving players and bringing a new handroll and nigiri concept to 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 culinary experiences in the US Open’s premium hospitality spaces; and “celebrity butcher” Pat LaFrieda.
Other hotspots include Champions by Benjamin Steakhouse, Carnegie Deli, Red Hook Lobster Pound and the Migrant Kitchen.
This year’s tournament comes in the midst of an $800 million renovation that is slated for completion next year.
Fans will see 2,000 new courtside seats for a total of 5,000 at Arthur Ashe Stadium. There’s also a 40% increase to the promenade-level concourse with more open space, along with two new luxury suite levels.
“I am thrilled to bring Miznon to the US Open for the first time,” Shani said. “It’s much more than a tennis tournament. It is a celebration of people, movement, and life.”
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