Top NYC Chefs Tell Us What To Eat At The 2017 US Open
Alyson Krueger Contributor
Food at the 2017 US Open Tennis Tournament
Alyson Krueger
The US Open - held this year from August 28 through September 10 at the USTA Billie Jean King National Tennis Center - is way more than just a tennis tournament. In the past few years it's become a food destination thanks to the accomplished New York City chefs who head to Queens to work their magic for tennis fans. "I just found out last year there was tennis going on," joked Chef Ed Brown, the chef behind upscale restaurant Aces located on the club level of Arthur Ashe Stadium.
Every year this groups tries to outdo one another with creative and delicious concoctions, making this grand slam a destination for foodies. Ahead of the tournament's official opening, we heard from chefs involved about what not to miss. Here are the edited answers:
Masaharu Morimoto: Every year I have the same answer: we are serving the best sushi and sashimi that we have in this season (Find it at Aces.)
David Chang: Last year was our first year to do a Momofuku stand, and I was not prepared for the ravenous appetites of these fans... people wanted to eat the best food around, and it was hard work! This year we had to go one up. We have two new things. One is a partnership with the chef from Du's Donuts. They created an ice cream sandwich (it's a double berry ice cream sandwich with vanilla bean ice cream sandwiched between a strawberry and blueberry donut coated with strawberry and blueberry crumble.) The next is we are doing a Fuku burger with Pat LaFrieda beef, American cheese, and a fermented chickpea sauce (US Open Food Village.)
Josh Capon: We are doing a raw fish bar with dressed East and West Coast Oysters. We are also featuring some of our signatures like a lobster roll club with smoked bacon and keylime pie. We are serving anything that is great on a warm summer day (US Open Food Village)
David Burke: I would recommend the beef; it's the best beef you can actually get. There is also a popover BLT, cheesecake pops, local fish, steak that comes from bison in jersey (Champions Bar & Grill.)
Ed Brown: We don't change a lot with what we serve at Aces because it's a signature program, but we do have a few new things. There is potato chip crusted cod. We are using tomatoes from a local farm in New Jersey for a tomato buffalo salad that would have been wasted if we didn't use them. It's good for farmers and for the environment. You should definitely have a hamburger in the concession stand. There is as much focus on the simple hamburger as these amazing dishes (Aces.)
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