U.S. Open Expands Culinary Options in 2013
The USTA has announced exciting, new dining options for players and fans alike at this year’s U.S. Open, introducing the dynamic, new Balance Kitchen for players and bringing fans an incredible variety of globally- and locally-inspired menus. Several new and innovative dining spaces throughout the grounds have been added to create a truly unique and unparalleled variety of culinary choices for fans. The world’s highest-attended annual sporting event, the U.S. Open, will attract more than 700,000 fans over the course of the tournament. Overseeing all culinary efforts is Levy Restaurants Regional Chef Jim Abbey, who will have a 250-person staff to serve guests at 60 concession stands, five restaurants, 100 luxury suites and the Player’s Lounge.
The U.S. Open is teaming up with a roster of celebrity chefs in David Burke, Tony Mantuano and Iron Chef Masaharu Morimoto to create a culinary experience unlike any other in New York City or around the world. In addition, this year’s menu includes more than 40 percent of all produce locally- sourced from the region.
Culinary highlights for the 2013 U.S. Open include:
New Dining Spaces
Chef Abbey has worked closely with his culinary team to create unique menu items and dining spaces, inspired by the tournament’s international audience. Inventive concepts new to this year’s Open include:
►Oyster Bar: The new Oyster Bar is servinga variety of oysters, caviar, lobster rolls, and shrimp cocktail for the seafood lovers, located just steps away from ACES.
►Hill Country BBQ: This Texas barbeque, a favorite of New Yorkers, will serve a variety of classics including the chopped brisket sandwich, pit-smoked turkey sandwich and seasonal pie cups.
►Fresca Mexicana: The new Fesca Mexicana stand will serve up delicious Mexican fare, including cemita and a variety of authentic tortas.
►Village Market: The new Village Market will be tossing fresh salads and hand-making sandwiches.
►Mojito Restaurant & Bar: The popular Mojito Restaurant & Bar has been transformed for 2013 with a contemporary South Beach feel and expanded outdoor space, and will serve up a variety of new drinks and signature cocktails alongside its classic, legendary Latin fare.
►Heineken House: Housed on the outdoor upper level of the Food Village concessions stand located by court 17, this new gathering spot features three bars and a new menu.
Balance Kitchen in Player Lounge
The U.S. Open is elevating player dining to a new level through the revolutionary Balance Kitchen, a state-of-the-art dining experience created by chefs, nutritionists and trainers, and dedicated exclusively to the health and wellness of each individual player. Balance Kitchen highlights include:
►Daily Rotating Menu: Features a range of nutritional options including sushi, made-to-order sandwiches, pasta, omelets and salads
►Gluten-Free and FIT: Nutrient-dense foods to fuel optimal performance on the court
►Juice, Smoothie and Espresso Bar: Offers a variety of healthy beverages that gives a player a burst of power and hydration before heading on the court, and nutrients to aid with post-match recovery
►Nutritional Education: Available on iPads and materials throughout the café
Celebrity Chefs
Some of the culinary world’s biggest names will visit this year’s U.S. Open, including David Burke at Champions Bar & Grill, Tony Mantuano at Wine Bar Food, and Iron Chef Masaharu Morimoto at ACES.
►ACES: Guests will enjoy a beautifully crafted sushi assortment by Chef Morimoto, along with grilled chicken sandwich with summer slaw, little neck clams, grilled chicken sandwich and Ahi tuna sandwich with apple-wood smoked bacon, arugula and avocado.
►Champions Bar & Grill: Guests will get their fill of upscale, classic American dining with signature items prepared by Chef Burke including his patented dry-aged bone-in ribeye steak and vegetarian-friendly grilled portobello burger.
►Wine Bar Food: Chef Mantuano’s Wine Bar Food features Mediterranean small plates including new salumi antipasto parmigiano served with marinated artichokes, tomatoes and rosemary breadsticks.
Locally-sourced and Sustainable Fan Fare
In its efforts to continually expand environmental and social responsibility, the USTA is locally sourcing more food for the Food Village, suites, stadiums and restaurants than ever before. Levy Restaurants will use locally-sourced ingredients, and this year 40 percent of all produce will be sourced from the region. Additionally:
►The 2.4 million napkins in general concessions are comprised of 100% recycled material
►The U.S. Open will donate more than 10 tons of food to the local community
►More than 12,000 gallons of food grease will be converted into biodiesel fuel
►More than 180 tons of food and fan waste will be collected and turned into compost for landscaping and farming use
►The majority of service ware in the U.S. Open Food Village and in Arthur Ashe Stadium eateries is compostable and comprised of bio-based materials
