When the US Open Tennis Championships begin Monday, fans can watch the world’s top stars battle it out on the courts at the Billie Jean King National Tennis Center in Queens, New York. But there’s plenty of star power off the courts as well, thanks to the United States Tennis Association (USTA) and its hospitality partner, Levy.
The team recruited more than 20 New York City restaurants to serve their signature food and drink items at various dining venues around the tennis center throughout the two weeks of the tournament.
“We get lots of European visitors and we want to give them a true New York experience,” said Jim Abbey, VP of culinary development for Levy and head chef at the US Open for 19 years. “Fans are here for six or seven hours to watch tennis and they need a lot of choices, so we create new food opportunities every year.”
Coqodaq's signature Golden Nugget, fried chicken with a caviar garnish. | Photo courtesy of USTA
Back after several years away is Carnegie Deli, home of iconic overstuffed corned beef and pastrami sandwiches. Making its debut is Coqodaq, the elevated Korean fried chicken concept operated by restaurateur Simon Kim. Guests can try the restaurant’s signature Golden Nugget, a fried chicken tender topped with caviar. “I love tennis and here is where the best of the best come to New York City to duke it out, and the best chefs are here,” said Kim. “We’re super excited to be among the greatest and we can’t wait to showcase our fried chicken and share our love for fried chicken.”
The Carnegie Deli is participating in the tennis food scene after a hiatus of several years. | Photo courtesy of USTA
Last spring, James Kent, the chef of Crown Shy and Saga who passed away in June at 45, asked if his restaurant group could have a concession stand on the grounds, said Danny Zausner, COO of the USTA Billie Jean King National Tennis Center, as he was introducing the culinary lineup to the media on Thursday. The USTA honored the late chef’s request, and Crown Shy’s Spicy Chicken Sandwich is in the lineup. “Here is a guy who could have asked for anything at the US Open and all he wanted was a concession stand,” said Zausner. “So I’m thrilled to say that Saga Hospitality Group is here this year.”
Many of the chefs return year after year, including Ed Brown, COO of Restaurant Associates who runs the popular Aces Club in Arthur Ashe Stadium, where he is joined by Chef Kwame Onwuachi and Chef Masaharu Morimoto, all sharing their culinary talents. Sushi, sashimi, tuna tartare, crab cakes and other specialties are on the menu.
Chef Morimoto with his array of signature sushi. | Photo courtesy of Pat Cobe
Other returning celeb chefs include David Burke, who helms Cuban restaurant Mojito at the tennis center; Alex Guarnaschelli who is cooking up pasta dishes at Fare; Pat LaFrieda, renowned meat purveyor and chef; and Josh Capon of Fly Fish.
Also available are prime steaks from Benjamin Steakhouse, Italian specialties from Eataly and lobster rolls from Red Hook Lobster Pound. But there are options to meet every budget, with fast-casual style global dishes from Dos Toros, Fuku, The Migrant Kitchen, Poke Yachty and Nourish, a healthy smoothie concept. For those who'd rather indulge in premium ice cream, Van Leeuwen developed an exclusive US Open flavor: Honeycomb Fudge Slam.
The Honey Deuce is a classic tennis cocktail at the US Open. | Photo courtesy of USTA
There’s a signature US Open cocktail, too, called the Honey Deuce. The mix of vodka, lemonade and raspberry liqueur with a garnish of honeydew melon balls makes a comeback every year, complete with a commemorative glass.
“Everything is at its peak in late August during the US Open and we work with farmers on Long Island and in New Jersey to bring that to our guests,” said Abbey.
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