Enjoying The U.S. Open One Meal At A Time

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Will serves up a well-hung clothesline of bacon.
Will serves up a well-hung clothesline of bacon.

Foodies will want to flock to the U.S. Open which began Monday, Aug. 29, and continues through Sunday, Sept. 11. The event features a smorgasbord of delicacies that make the venue more of an upscale gourmet tasting than a sporting event.

David Burke has introduced a new Angry Taco, which is made with carne asada beef with his eponymous coffee BBQ sauce, cheddar cheese, crispy onions and cilantro served on white corn tortillas. Yum!

Delicious displays at Acer’s
Delicious displays at Acer’s

The eclectic gathering of top chefs like Burke, Edward Song, Pat LaFrieda and Morimoto created dishes that will make your mouth water with anticipation of the meal. Some of the dishes include Fuku by David Chang, which is a spicy chicken sandwich of habanero-brined thigh, pickles and Fuku butter.

USOpenFood1I loved the Korilla BBQ by Song, which is a rice bowl with thinly sliced rib-eye steak, caramelized kimchi, bean sprouts, fire-roasted corn and garlic.

SoomSoom had a wonderful original hummus, which is organic, and the light and fluffy pita is gluten free, quite tasty and very healthy.

Tuna tartare and more
Tuna tartare and more

Tony Mantuano created wine-bar food like Ouzo Shrimp, which paired shrimp with potatoes, jalapeños and Greek ouzo. His smoked chicken panini was delightful with artichoke, Buffalo mozzarella and arugula.

There were definitely so many more delicious dishes. Tuna Tartare, Well Hung “Clothes Line” Bacon, gazpacho and cheesecake pops were to die for, as were the Maiz Asado con Aioli y Queso Dotija from Toro Restaurant & Bar.

Smoked chicken panini and Ouzo shrimp with a dessert tree of cheesecake pops
Smoked chicken panini and Ouzo shrimp
with a dessert tree of cheesecake pops

The sushi and sashimi by Chef Morimoto, who has a restaurant in the Meat Packing District in the city, was fresh and tasty.

Well-hung clothesline of bacon
Well-hung clothesline of bacon

 

 

To top off these pleasures, visitors should try a signature cocktail expressly made for the U.S. Open called the Grey Goose Honey Deuce, which contains Grey Goose vodka topped with lemonade and Chambord, and is garnished with honeydew melon balls. Introduced in 2009 for the U.S. Open, it’s the perfect complement to the wonderful dishes available at the pinnacle of tennis venues. For those who prefer wine, there is a new wine bar—or enjoy a chilled glass of Moët & Chandon Imperial champagne.

USOpenFood_CThe quality of the food at the U.S. Open is unparalleled to any sports venue in America. With the gourmet food, wine and drink reaching new heights, it’s a place that must be sampled—and sampled again.USOpenFood_D

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Elizabeth Johnson is editor of Manhasset Press and writer of the Business Quarterly column, special features and Manhasset Magazine. Growing up in nearby Garden City and attending New York University, Elizabeth is well-versed in the local aspects of her community and Long Island. Her community involvement in the Manhasset SCA, Kiwanis International, Manhasset Chamber of Commerce, St. Mary’s Church, and various civic and local charitable organizations make her knowledgeable about the area she covers. Her travels, love of the arts and local sporting events give her the inside view to unique content. In her time at Anton, she has received several awards from the New York Press Association and the Press Club of LI.

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