For food lovers, the dishes being served at the 2015 U.S. Open tennis championships in Flushing, New York are as exciting as the balls being launched from the baselines and the celebrity sightings in the stands.
With dozens of food choices—from celeb chef run restaurants to gourmet concession stands to foods trucks—there’s something for every taste and every budget.
Stop by ACES to sample Iron Chef Masaharu Morimoto and restauranteur Ed Brown’s fresh sushi and seafood entrees. Order the Plateau Royale, a seafood platter filled with jumbo shrimp, lobster, oysters and more.
For a heartier meal, reserve a table at Champions, where chef Michael White is turning out 40-oz. dry aged tomahawk ribeye steaks and whole roasted lobsters topped with tomato butter.
Want to snack while watching a match? Drop into the Food Village for an all-beef hotdog with the works from Pat LaFrieda and seared Baja fish tacos from Richard Sandoval’s Maya—and take them to go.
Because you need to drown your sorrows in something when your favorite player is losing (or, raise your glass when he or she is winning!). Order a glass of Jacob’s Creek Two Lands cabernet sauvignon or a Grey Goose Honey Deuce cocktail—both served throughout the grounds of the USTA Center. The cocktail is a refreshing combination of vodka, raspberry liqueur and lemonade that epitomizes the last hurrah of summer. Click HERE for the recipe.
For drinks that are slightly less intoxicating—but equally invigorating—pick up an organic Juice Press smoothie or a made-to-order Lavazza coffee drink at any of the new Lavazza Cafes located throughout the grounds. The extra boost of caffeine will be particularly helpful when night matches extend past midnight on a school night.
If all you’re craving on a hot summer day is a light, satisfying nosh, then a stop at the Wine Bar Food to try chef Tony Mantuano’s ham, cheese and tomato bread is a must. If you can’t make it out to the tournament this year, you can still enjoy a taste from the comfort of your couch. Chef Mantuano shared his Mediterranean-inspired tapa with PEOPLE, also featured in the new issue on stands now.
Ham, Cheese & Tomato Bread
1 ripe plum tomato
6 slices baguette (about 1-in. thick)
6 thin slices Manchego cheese
6 thin slices serrano ham
Extra-virgin olive oil, for drizzling Freshly ground black pepper
1. Cut the tomato in half and rub the cut side of one half against 3 slices of bread, pressing firmly until the juice of the tomato soaks into the bread. Repeat with the remaining tomato half and bread slices. Discard the juiced tomato.
2. Top each piece of tomato bread with cheese and ham. Drizzle with olive oil, season with black pepper, if desired, and serve.