Alongside matches featuring Aryna Sabalenka and Novak Djokovic, visitors to this year’s US Open will be able to enjoy a true fine-dining feast. The gastronomic program kicks off on August 23 as part of the traditional Fan Week, according to the NYP.
One of the tournament's key newcomers is Israeli chef Eyal Shani (known for restaurants like Shmone, Port Sa’id, and HaSalon). He is bringing his famous street-food concept, Miznon, to the U me Billie Jean King National Tennis Center. Guests can look forward to his signature crispy green beans "in a bag," ribeye roast beef pitas, and chicken schnitzel pitas.
Also making its debut in the Food Village is a pop-up from Salt Hank’s, the legendary New York sandwich spot that went viral thanks to its gourmet $32 roast beef sandwich featuring Harry Laporte's signature sauce. "I hope one of the athletes comes by to try our French Dip. Last year, Djokovic signed my forehead—it was the best day of my year!" jokes Laporte.
World-renowned chef Enrique Olvera (of Mexico City's Pujol and Manhattan's Cosme) is returning to the National Tennis Center. His project will take over the space formerly occupied by Mojito. The main highlight will be his legendary mole madre sauce, which has been continuously aged and refreshed for thousands of days, similar to a sourdough starter.
Returning for his third year is restaurateur Simon Kim (owner of the acclaimed steakhouse Cote). This year, alongside the iconic fried chicken topped with black caviar from his COQODAQ brand, he is introducing an all-new concept called KIMBOP—fresh kimbap made using his mother's recipe. Kim has also crafted two refreshing energy drinks—Drop Shot (with matcha, pineapple, and ginger) and Finesse (with coconut water, Earl Grey, and raspberry)—to help fans "make it through the whole tournament."
All of these culinary additions await fans against the backdrop of a massive $800 million renovation of the tennis complex.
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