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!
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.
SoomSoom had a wonderful original hummus, which is organic, and the light and fluffy pita is gluten free, quite tasty and very healthy.
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.
The sushi and sashimi by Chef Morimoto, who has a restaurant in the Meat Packing District in the city, was fresh and tasty.
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.
The 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.